Megan Mitchell

Megan Mitchell Instagram – My favorite summer dessert, Bourbon Peach Crostata. This easy freeform pie can be filled with whatever summer fruit you have on hand. Recipe👇🏼⁣⁣⁣
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Ingredients:⁣⁣⁣
• 1 1/2 cups AP flour, plus more for rolling⁣⁣⁣
• 2 tbsp. granulated sugar⁣⁣⁣
• Pinch of fine sea salt⁣⁣⁣
• 1/2 cup unsalted butter, cold and cut into cubes⁣⁣⁣
• 3-4 tbsp. ice water⁣⁣⁣
• 5-6 yellow peaches, cut in half, pitted and sliced 1/2-inch thick⁣⁣⁣
• 1 small lemon, zested and juiced⁣⁣⁣
• 2 tbsp. cornstarch⁣⁣⁣
• 2 tbsp. bourbon⁣⁣⁣
• 2-3 tbsp. dark brown sugar⁣⁣⁣
• 1 tbsp. milk, for brushing crust⁣⁣⁣
• Sugar in the raw, for sprinkling⁣⁣⁣
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Procedure:⁣⁣⁣
• To a large food processor add the flour, sugar and salt and pulse to combine⁣⁣⁣
• Add in the cubed butter and pulse a few times until incorporated and no large chunks remain⁣⁣⁣
• Lastly add in the ice water one tbsp. at a time. Pulse just until the mixture comes together and starts to form a ball⁣⁣⁣
• Remove and form into a disk. Wrap in plastic and refrigerate for at least one hour⁣⁣⁣
• Preheat oven to 375F. Line a large baking sheet with parchment paper ⁣⁣⁣
• In a medium bowl combine sliced peaches, zest and juice from the lemon, cornstarch, bourbon and brown sugar. Mix together⁣⁣⁣
• On a lightly floured surface, roll the dough out to a 14-inch round. It’s ok if the edges crack a little⁣⁣⁣
• Take the rolling pin and gently roll the dough onto itself. Unroll onto the baking sheet ⁣⁣⁣
• Using a slotted spoon, scoop the mixture into the middle of the dough, mounding up and leaving about a 2-inch border⁣⁣⁣
• Next fold the edges over the peaches, forming a 2 to 3-inch crust. Pour the remaining liquid from the bowl over the peaches⁣⁣⁣
• Using a pastry brush, brush the edges with a little milk and sprinkle with the sugar crystals⁣⁣⁣
• Bake for 45-50 minutes or until the edges are golden brown and the filling begins to bubble⁣⁣⁣
• Remove and let cool slightly. Serve with whipped cream or ice cream | Posted on 09/Jul/2023 19:57:11