August Peaches

I can hardly believe summer is almost over! I do have to say I'm ok with it, the fall and winter months happen to be my favorite time of the year.

So do you have any end of summer plans? I’m thinking end of summer dinner party, I have the perfect dessert. Peach Crostata!

I started making the dough first (in the directions below the it tells you to roll the dough into 1, 12” diameter disk. Instead I cut the dough in half and had two 6-7” diameter disks of pastry, its your choice). Then I mixed the peach mixture. You can’t really go wrong with peaches, sugar, and cinnamon. Yum!

Wrap those peaches up in their little blanket and pop them into the oven!

Less than an hour you’ll have this.

Happy baking!

Peach Crostata ¼ cup granulated sugar 4 teaspoons all-purpose flour ¼ teaspoon ground nutmeg, or cinnamon 2 cups sliced peaches Juice from ½ of a fresh lemon 1 tablespoon sliced almonds Milk Granulated sugar Pie crust (see below) 1. Preheat oven to 375°. Line large baking sheet with parchment paper; sprinkle lightly with flour. Prepare pastry for single pie crust or two smaller pie crusts, roll into a circle and set aside. 2. For filling, in a large bowl, stir together ¼ cup sugar, flour, and cinnamon or nutmeg. Add peaches and lemon juice, toss gently to coat. Mound the filling in the center of the pastry, leaving the outer 2 inches uncovered. Fold uncovered pastry over the filling, pleating will be necessary to keep the pastry flat against the fruit. 3. Lightly brush top and sides of pastry with milk. Sprinkle with almonds and additional sugar. 4. Bake for 50 to 55 minutes or until pastry is golden brown and filling is bubbly. If necessary cover pastry with foil during the last 5 to 10 minutes to prevent overbrowning. Cool on baking rack for 30 minutes. Serve warm with ice cream. Pie Crust 1½ cup all-purpose flour  ½ teaspoon salt  ½ cup shortening  2-3 tablespoons cold water 1. Combine the flour and salt in a mixing bowl and toss together. Add the shortening. With your fingertips, 2 knives or a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Sprinkle on the water, 1 tablespoon at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass. 2. With floured hands, pat the dough into a smooth disk (or into 2 disks, one just slightly larger than the other, if you are making a double-crust pie). The dough is now ready to use. It is not necessary to refrigerate the dough before rolling out (unless you included some butter), although for convenience it may be covered with plastic wrap and refrigerated for up to 2 days. 3. Roll out the dough on a floured surface (using the larger piece for the bottom of a double-crust pie) until it is about 12 inches in diameter and 1/8 inch thick, or about 2 inches wider than the top of the pie dish. Try to keep the dough as round as possible. 4. Transfer the rolled-out pastry to the pie dish. Pat the pastry in around the edges to fit the shape of the dish. If you are making a double-crust pie, roll out the remaining pastry for the top crust and set it aside on waxed paper.

Recipes from: Better Homes and Gardens and Williams Sonoma