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


Recipe Summary

2 hrs 30 mins
50 mins

Nutrition Profile:





Instructions Checklist
  • 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.

  • 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.


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

1 crostata
337 calories; protein 5.7g; carbohydrates 40.6g; dietary fiber 2.9g; sugars 14.5g; fat 16.5g; saturated fat 6.3g; cholesterol 17.9mg; vitamin a iu 437.1IU; vitamin c 3.7mg; folate 48.1mcg; calcium 40.3mg; iron 3mg; magnesium 9.7mg; potassium 166.4mg; sodium 241.6mg; added sugar 11g.

2 1/2 fat, 1 1/2 starch, 1/2 fruit, 1/2 other carbohydrate