- 1-1/2 cups all-purpose flour
- 2 tablespoons plus 3/4 cup packed brown sugar, divided
- 1-1/4 teaspoons salt, divided
- 1/2 cup cold unsalted butter, cubed
- 2 tablespoons shortening
- 3 to 5 tablespoons ice water
- 8 cups sliced peaches (about 7-8 medium)
- 1 tablespoon lemon juice
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg, beaten
- 2 tablespoons sliced almonds
- 1 tablespoon coarse sugar
- 1/3 cup water
- 1 cup fresh raspberries, optional
- Mix flour, 2 tablespoons brown sugar and 1 teaspoon 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; wrap in plastic wrap. Refrigerate 1 hour or overnight.
- Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes.
- 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 pastry, reserving liquid. Fold pastry edge over filling, pleating as you go, leaving center uncovered. Brush folded pastry with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling bubbly, 45-55 minutes.
- 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. Yield: 10 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Cast-Iron Peach Crostata
"Such a delight! I made this crostata with fresh peaches bought at a local farmer's market Served hot with vanilla ice cream this dessert was quite a hit with my husband!"
"I thought the crust was a tad tough. I did like the filling, minus the raspberries. Will make this again using my own pie dough."
"Tremendous! Delicious! The crust is outstanding as is the entire dessert. I can't wait to try this crust with other fruits as well. Made it today and less than 1/2 remains. I've already shared the recipe with others. Easy to prepare - and I am not a pie maker, so for me to find this easy means it is easy. So yummy!"