When you have a hankering for pie, try making crostatas instead. These open-face hand-pies are just right to highlight the sunshine flavor of fresh ripe peaches, nectarines, plums or pluots. Sprinkle a little sugar on top before baking for extra sparkle and crunch. This is a great summer dessert for any party and can even be made ahead. Source: EatingWell Magazine, July/August 2019

Kate McDermott
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Ingredients

Crust

Filling

Directions

  • To prepare crust: Combine all-purpose and whole-wheat flours, 2 tablespoons sugar, baking powder and 1/2 teaspoon salt in a food processor. Pulse 3 times to mix. Add oil, butter and cream cheese and pulse until it looks like coarse meal, 10 to 15 times. Add 3 tablespoons water and vinegar; pulse until the dough is starting to come together, about 5 more times; add 1 tablespoon water, if necessary. Form the dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.

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  • When ready to assemble & bake: Position oven racks in middle and lower thirds of oven; preheat to 425 degrees F. Line 2 baking sheets with parchment paper.

  • Divide the dough into 8 equal pieces. Roll out each on a lightly floured surface to roughly a 7-inch circle and place on the prepared pans. The circles may overlap slightly.

  • To prepare filling: Whisk cornstarch, 3 tablespoons sugar, cinnamon and salt in a small bowl. Sprinkle 2 teaspoons of the mixture evenly over each crust, leaving a 1-inch border. Top with fruit. Sprinkle with the remaining cornstarch mixture and dot each with 1 teaspoon lemon curd.

  • Fold and pleat the edges of the dough over the filling, leaving an opening in the center. Lightly brush the edges with egg white mixture and sprinkle with the remaining 1 teaspoon sugar. Refrigerate for 15 minutes.

  • Bake the crostatas for 15 minutes. Swap pans from top to bottom and front to back. Reduce oven temperature to 375 degrees F and bake until golden brown, about 15 minutes more.

Tips

To make ahead: Refrigerate crust (Step 1) for up to 3 days or freeze for up to 3 months; thaw in the refrigerator for 24 hours before using. Store crostatas at room temperature for up to 1 day.

Equipment: Parchment paper

Nutrition Facts

337 calories; 16.5 g total fat; 6.3 g saturated fat; 18 mg cholesterol; 242 mg sodium. 166 mg potassium; 40.6 g carbohydrates; 2.9 g fiber; 15 g sugar; 5.7 g protein; 437 IU vitamin a iu; 4 mg vitamin c; 48 mcg folate; 40 mg calcium; 3 mg iron; 10 mg magnesium; 11 g added sugar;