Farm & Ranch Living
CAST-IRON PEACH CROSTATA
While the crostata, an open-faced fruit tart, is Italian, my version’s peach filling is perfectly suited for a Fourth of July gathering.
PREP: 45 min. + chilling
BAKE: 45 min. • MAKES: 10 servings
11/2 cups all-purpose flour
2 Tbsp. plus 3/4 cup packed brown sugar, divided
11/4 tsp. salt, divided
1/2 cup cold unsalted butter, cubed 2 Tbsp. shortening
3 to 5 Tbsp. ice water
8 cups sliced peaches
(about 7-8 medium) 1 Tbsp. lemon juice
3 Tbsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 large egg, beaten
2 Tbsp. sliced almonds
1 Tbsp. coarse sugar
1/3 cup water
1 cup fresh raspberries, optional
1. Mix flour, 2 Tbsp. brown sugar and 1 tsp. salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Cover dough and refrigerate 1 hour or overnight.
2. Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes.
3. Preheat oven to 400°. On a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast-iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into the crust, reserving liquid. Fold crust edge over filling, pleating as you go and leaving center uncovered. Brush the folded crust with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling is bubbly, 45-55 minutes.
4. In a small saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened,
1-2 minutes; serve warm with pie. If desired, top with fresh raspberries.
1 SLICE 322 cal., 13g fat ( 7g sat. fat), 43mg chol., 381mg sod., 49g carb. ( 30g sugars, 3g fiber), 4g pro.