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Cast Iron Peach Crostata

Sweet summer peaches fill this rustic pie baked in a cast iron skillet. This Cast Iron Peach Crostata Recipe will be on repeat during peach season!

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs 25 mins
Servings: 8 servings
Calories: 317 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons plus 3/4 cup packed light brown sugar
  • 1 1/2 teaspoons salt divided
  • 1/2 cup cold unsalted butter
  • 2 tablespoons vegetable shortening
  • 3-5 tablespoons ice water
  • 8 cups peeled sliced peaches (about 7-8 regular sized peaches)
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 egg beaten
  • 1 tablespoon coarse sugar
  • 1/3 cup water

Instructions

    Cup of Yum
  1. In a large bowl, combine the flour, 2 tablespoons of brown sugar and 1 teaspoon of the salt. Cut the butter into cubes and add it to the flour mixture, along with the shortening. Use a pastry cutter or a fork to cut the butter and shortening into the flour until it forms coarse crumbs. Gradually add the ice water, adding just enough until the mixture can be pressed together with your fingers. Press into a disc and wrap tightly with plastic wrap. Refrigerate for at least 1 hour. (Can be prepared a day ahead.)
  2. Preheat the oven to 400ºF.
  3. In a large bowl, combine the peaches, remaining 3/4 cup brown sugar, cornstarch, lemon juice, cinnamon, nutmeg and 1/4 teaspoon of the remaining salt. Stir gently to combine, then let sit for 30 minutes.
  4. Remove the pastry from the refrigerator and roll into a 13-inch circle on a lightly floured surface. Transfer the rolled pastry to a 10-inch cast iron skillet. Using a slotted spoon, transfer the peaches to the skillet. Reserve the remaining liquid. Fold the edges of the pastry over the filling, leaving the center uncovered. Pleat the edges of the pastry as needed. Brush the egg over the pastry, then sprinkle with the coarse sugar.
  5. Bake the pie until the edges of the crust are golden brown and the filling is bubbling, 45-55 minutes.
  6. Combine the reserved liquid with the 1/3 cup water and remaining 1/4 teaspoon salt in a small pan. Cook over medium-low heat until thickened, 1-2 minutes. Drizzle the sauce over the warm pie before serving.

Notes

  • slightly adapted from Taste of Home Summer 2016
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving 1slice Calories 317kcal (16%) Carbohydrates 42g (14%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 8g (40%) Polyunsaturated Fat 6g Trans Fat 0g Cholesterol 53mg (18%) Sodium 446mg (19%) Fiber 3g (12%) Sugar 19g (38%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 317

% Daily Value*

Serving 1slice
Calories 317kcal 16%
Carbohydrates 42g 14%
Protein 5g 10%
Fat 15g 23%
Saturated Fat 8g 40%
Polyunsaturated Fat 6g 35%
Trans Fat 0g 0%
Cholesterol 53mg 18%
Sodium 446mg 19%
Fiber 3g 12%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.