This past weekend, it was my fiancé’s and my mom’s birthday. We went to a beautiful fruit farm and winery to pick some fresh peaches and do a little wine tasting. So, with all the extra peaches we had on had, I came up with this recipe. It really is super easy to make, especially if you buy pie crust at the store and use a caramel sauce already made. However, if you’re willing to have a relaxing two hours of baking, I’m giving you the pie crust recipe and the caramel to make from scratch. It was a lot of fun and I love the way it turned out. It’s a beautifully rustic dessert that is perfect for fall. I like to serve this winning recipe with vanilla ice cream.
So, if you’re planning on making the pie crust from scratch you should start with this first because it has an hour of refrigeration time necessary. Set aside a baking sheet with a piece of parchment paper, so the crostata doesn’t stick. Then, roll out the dough to about 1/4 inch thickness to be about 9-inches round. Place the rolled out dough on the baking sheet.
Cut the peaches into 1/8 to 1/4 inch slices and pat dry with a paper towel. It’s important to pat the peaches dry because if the peaches are too moist, the pie crust will be soggy after it’s done being baked. Then place the peaches in the middle of the pie dough. Curl the edges of the pie dough in to form a circle, like in the picture.
For the home-made caramel sauce, make sure to watch this very carefully because it does have a tendency to burn. Right when it starts to get a nice golden brown color remove it from the stove, then add the butter and lemon juice. As soon as the butter is melted, add the caramel over the peaches. The caramel sauce will seep into the whole crostata to form a nice even flavor. Brush a little egg wash over the crostata to create a nice golden brown color when it is done. Bake the crostata at 375 degrees for 20 to 25 minutes until it is nice and golden brown. I like to serve this dessert while still slightly warm with some sweet vanilla ice cream over the top.
- 1 9-inch pie crust, thawed
- 2 to 3 peaches, sliced thin
- 4 ounces of caramel sauce
- 1 egg
- Preheat the oven to 375 degrees F. Set aside a baking sheet with a piece of parchment paper over the top.
- Lay the pie dough on the baking sheet. Place the sliced peaches in the middle of the pie dough. Fold over the edges. Pour caramel sauce over the top of the peaches.
- Whip the egg in a small bowl and brush all over the crust.
- Bake for 20 to 25 minutes or until a nice golden brown color forms.