Peach Crostata 

It’s summer time and that means you have to make something with peaches. It’s like a law or something. Peach cobbler, peach pie, peach ice cream… it’s all fair game.

A crostata is an Italian pie. It is similar to the French galette. It can also be referred to as a rustic tart. Rustic is the keyword here. I call it a lazy pie because you don’t have to make the crust all pretty. You just roll out the dough in a circle, add the filling and fold the rest of the dough around the center. It’s messy, but you can call it “rustic” and everyone will love it.

Actually, everyone will love it anyway because it is delicious, regardless of what you call it.

Peach Crostata

4 large peaches
½ cup brown sugar
½ cup white sugar
2 t cinnamon
¼ t ground ginger
Pie crust (homemade or store bought, whatever your favorite is)

Peel and dice the peaches and place in a large bowl. Add the sugars, cinnamon, and ginger and mix well. Set aside and prepare your crust

Roll out the dough to a large circle about 1/4” thick. Pour your filling in the middle, leaving about an inch or two around the edge. Fold the leftover dough up over the edge of the filling, crimping together as you go around. It will look very rustic. Make sure there aren’t any cracks in the dough.

Bake at 350 degrees for about 30 minutes or until the crust is golden brown and cooked through.

Serve with ice cream or whipped cream and dream of summer nights.

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