monday {menu}

 

{recipe from... h e r e}

P E A C H  C R O S T A T A

Ingredients:

• 1 standard pie crust
• 2 lbs fresh peaches
• 1/4 cup brown sugar
• 1/4 tsp ground cinnamon
• 2 tbsp spiced rum
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 2 tbsp flour
• 1 tbsp heavy cream
• 2 tbsp turbinado sugar
• vanilla ice cream for serving (highly recommended)

Instructions: 

• Preheat the oven to 400 degrees F.
• Roll the pie crust out into a big circle, about 12 inches in diameter. Don’t worry if it’s not a perfect circle. Transfer the pie crust onto a rimmed baking sheet, then keep in the freezer or fridge while you work on the peaches.
• Cut the peaches into quarters, then cut the quarters into quarters, for a total of 16 slices per peach. Discard the pits.
• Toss the peaches in a big mixing bowl with the brown sugar, cinnamon, spiced rum, vanilla extract, lemon juice, and flour. Set this mixture aside.
• Dump the peaches, along with any of the liquid in the bowl, onto the center of the rolled out pie crust, leaving a 2 inch rim on all sides of the peaches.
• Distribute the peaches as necessary to form into a relatively flat layer (it’s okay to have the peaches piled up on top of each other).
• Gently fold the sides of the pie crust up and over the peaches, then brush the crust with heavy cream.
• Sprinkle turbinado sugar all over the heavy cream brushed pie crust.
• Bake the crostata for about 40 minutes until the edges are golden brown and the peaches are bubbling. Serve warm with a big scoop of ice cream, if desired. Enjoy!