Monday, June 6, 2016

Cast Iron Peach Crostata

This twist on peach pie turns out beautifully in a regular cast-iron pan.  And it makes the presentation unique.

Yield: 8 servings


  • Crust
    • 1 1/2 cups flour
    • 2 tbsp packed brown sugar
    • 1 1/2 tsp salt
    • 2 tbsp shortening
    • 1/2 cup butter
    • 3-8 tbsp cold water
  • Filling
    • 6 cups sliced peaches
    • 2 cups sliced frozen strawberries
    • 1 tbsp lemon juice
    • 3 tbsp corn starch
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg
  • Topping
    • 2 tbsp slivered almonds
    • 1 egg, beaten
    • Coarse orange sanding sugar
  • Sauce
    • Liquid off of the fruit
    • 1/3 cup water
  • Garnish
    • Fresh raspberries
    • Whipped Cream


  1. Combine the flour, brown sugar, salt, shortening, and butter.  Cut the butter into the ingredients until crumbly.  Add in enough water while tossing with a fork to form a dough.  Form into a ball, cover in plastic wrap, and refrigerate for an houe.
  2. For the filling, combine all of the ingredients in a large bowl.  Fold together.
  3. Roll the crust on a floured surface into a large circle.  Transfer to a cast iron skillet, letting the edges hang over.  Using a slotted spoon, transfer the peach filling to the crust.  Set the leftover liquid aside.
  4. Sprinkle with almonds.  Fold the crust over the filling, leaving the center open.
  5. Brush the egg over the crust.  Sprinkle with sugar.
  6. Bake at 400°F for 45-55 minutes until the crust is golden brown and the filling is bubbly.  Cool on a wire rack.
  7. For the sauce, combine the leftover liquid from the filling with the water in a saucepan.  Simmer over low heat until thickened, 1-2 minutes.
  8. Serve the pie with the sauce.  Garnish with fresh raspberries.
Adapted from Taste of Home.

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