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!
If you love fresh peaches as much as I do, you’ll want all the peach recipes – including this peach crostata, this peach frozen yogurt, or this coconut peach cobbler recipe.
I ran across this recipe, I knew I had to make it. If you know me, you know that peach season is pretty much the best season of the year. Especially here in Utah. (I’m a little biased and think that Utah peaches are the best!) Te local peaches here aren’t even at their prime, but I needed to share this recipe asap so that you all have time to get this pie made. Because really, it’s all about the fresh peach recipes.
This Cast Iron Peach Crostata Recipe is the perfect way to celebrate August!
The Crust
If you are intimidated by making a pie, this Cast Iron Peach Crostata Recipe is a great starting point. You don’t have to make it pretty – it’s all about that “rustic” look. I normally stick to my tried and true Basic Pie Crust, but I decided to use the crust recipe that was with this recipe, simply because I was intrigued by the brown sugar in the crust. It was super easy to work with and turned out flaky and beautiful.
The Peach Filling
The peach filling was pretty basic, except for one thing. Instead of mixing the filling and just baking it in the pie, you let the filling ingredients sit for 30 minutes. The peaches will macerate, and a syrupy liquid will form. You use a slotted spoon to put the peaches in the pie, and then that leftover liquid is cooked down and served over the pie. When I first saw this recipe, I actually thought about making a caramel sauce to serve over it, but I just had to try cooking down that liquid. It was so good. The peach crostata was actually pretty good just on its own, but that sauce added so much sweetness and flavor – I wouldn’t skip it!!
More Fresh Peach Recipes
Peaches and Cream Bars
Peach Napoleon Recipe with Sugared Wonton Wrappers
Peach Melba Pie
Sour Cream Peach Pie
Slow Cooker Peaches
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Cast Iron Peach Crostata
- Prep Time: 1 hour 30 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
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!
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
- 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.)
- Preheat the oven to 400ºF.
- 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.
- 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.
- Bake the pie until the edges of the crust are golden brown and the filling is bubbling, 45-55 minutes.
- 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.
Recipe 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
- Serving Size: 1 slice
- Calories: 317
- Sugar: 19 g
- Sodium: 446 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 53 mg
Keywords: peach crostata, cast iron dessert
Jeaniez says
I love a good crostata! Make them all the time. Love the variation using brown sugar, but, I really love the idea of letting the fruit rest and creating all those wonderful juices to boil down and use as a syrup. Just imagine a slice of that lovely peach pie topped with ice cream and that syrup! Will definitely be making soon….
pam says
had a hand full of blue and black berries left in fridge, added them and WOW , turned out great
Deborah says
That sounds fantastic – I’m so glad you loved it!
Lou ann kidd says
This was easy to make and oh so great! Turned out awesome the first time! 5 stars!!!
★★★★★
Laurie Albro says
Am guessing you could do this with cherry or Apple filling as well?
joanne says
I second the vote for MORE PIE! And if you do it again next year, I might even join you…my pie game needs some work! Love all things peach at this time of year and this sounds so tasty.
Matt says
I agree with the previous comment, anything in a skillet always tastes better! This looks great, peaches are on sale at the local shop, so I may have to try this soon!
Mary says
At which point is the cornstarch added?
Deborah says
Thanks for catching that!! It goes in with the peaches and the sugar – I have updated the recipe. 🙂
Erin@WellPlated says
Skillet meals (and skillet desserts) are just automatically better for some reason. I’m sure this pie is no exception!