Deep Dish Peach Crostada
Ingredients: Yield 1(9 inch)
½ recipe basic pie dough(recipe follow)
10 medium peaches, peeled, cored, and sliced into eighths
¾ cup plus 1 tablespoon sugar, divided
4 tablespoons tapioca flour
1 vanilla bean, split lengthwise, seeds scraped and reserved
¼ teaspoon kosher salt
1 tablespoon heavy whipping cream
Procedures:
Ingredients: Yield 1double crust pie( whoe recipe) or 1 single crust pie(halft recipe)
Whole Recipe
4 cups all purpose flour
½ cup sugar
½ teaspoon kosher salt
12 tablwspoons cold unsalted butter, cut into pieces
¼ cup ice cold water
Half Recipe
2 cups all purpose flour
¼ cup sugar
¼ teaspoon kosher salt
6 tablespoons cold unsalte butter, cut into pieces
6 tablespoons ice cold water
Procedures:
Ingredients: Yield 1(9 inch)
½ recipe basic pie dough(recipe follow)
10 medium peaches, peeled, cored, and sliced into eighths
¾ cup plus 1 tablespoon sugar, divided
4 tablespoons tapioca flour
1 vanilla bean, split lengthwise, seeds scraped and reserved
¼ teaspoon kosher salt
1 tablespoon heavy whipping cream
Procedures:
- Preheat oven to 300 degree.
- On a lightly floured surface, roll dough into a 12 inch cirle, about 1/8 inch thick. Transfer to a 9 inch round, fluted tart pan with a removable bottom, letting dough fall into place and hang ove sides. Cover with plastic wrap, and refrigerate for 30 minutes. Remove tart pan from refrigerator; prick bottm and sides of dough with a fork.
- In a large bowl, gently toss together peaches, ¾ cup sugar, tapioca flour, reserve vanilla bean seeds, and salt. Transfer filling to prepared tart pan. Gently fold edges of dough over filling, pleating dough as you go. Brush dough with cream, and sprinkle with remaining 1 tablespoon sugar. Place crostada on a rimmed baking sheet.
- Bake until edges are golden brown and filling si bubbly, 35 to 45 minutes. Transfer to a wire rack, and let cool for at least 3 hours before serving.
Ingredients: Yield 1double crust pie( whoe recipe) or 1 single crust pie(halft recipe)
Whole Recipe
4 cups all purpose flour
½ cup sugar
½ teaspoon kosher salt
12 tablwspoons cold unsalted butter, cut into pieces
¼ cup ice cold water
Half Recipe
2 cups all purpose flour
¼ cup sugar
¼ teaspoon kosher salt
6 tablespoons cold unsalte butter, cut into pieces
6 tablespoons ice cold water
Procedures:
- In the work bowl of a food processor, pulse together flour, sugar, salt, and any dry additions to pie doughif dedired. Add butter and pulse until mixture is crumbly, about 1 minute.
- Combine ice water with any wet additions to pie dough, if desired. With motor running, slowly add ice water. Continue blending until mixture form a ball. Shape dough into 2 disk (1 for half ricepe), and wrap tightly in plastic wrap. Refrigerate until firm, approximately 2 hours.
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