Italian Peach Pie Crostata

A crostata is an Italian free-form open fruit tart – shape it any way you like. My mother in law found this recipe. I am so happy with the outcome and everyone who tried it enjoyed it. You can serve it right out of the oven with your favorite vanilla ice cream.
This recipe is based on one from Frank Stitt’s Southern Table, Recipes and Gracious Traditions from Highland’s Bar and Grill (Artisan, 2004).
Serves: 8-10
2 cups all-purpose flour
1/3 cup ground pecans
1/2 cup granulated sugar
1 teaspoon coarse salt
10 tablespoons (1 1/4 sticks) sticks butter, chilled and grated
1/4 cup water
2 1/2 pounds fresh ripe peaches, peeled and sliced
2 tablespoons all-purpose flour
1/4 cup granulated sugar
3 tablespoons turbinado sugar (Sugar in the Raw)
Optional: Use one egg white to brush the outside of the dough before baking
PAM Baking Spray
    1. To prepare crust, combine flour, pecans, sugar and salt. Add grated butter and mix with hands until mixture resembles small peas. Add water; stir until mixture comes together. Pat dough into a disk. Wrap in wax paper and chill at least 30 minutes.


  • Preheat oven to 450F.



  • Spray baking sheet with PAM Baking Spray, optional.



  • Roll dough out on a floured surface. Place on baking sheet.



  • To prepare filling, toss peaches with 2 tablespoons flour and 1/4 cup granulated sugar. Pile onto center of dough. Fold up edges of dough to cover peaches partially.



  • Brush egg white lightly onto the dough.



  • Sprinkle entire Crostata with turbinado sugar.



  • Bake 25 minutes or until browned.



Inspired by:

Per serving: 400 calories
18g fat
40mg cholesterol
5g protein
58g carbohydrates
3g fiber
370mg sodium