Ingredients
9-inch Pie Shell (one that rolls out)
1 ½ cups frozen Rhubarb
16 oz. frozen Peaches
½ cup Sugar
¼ cup Cornstarch
1 tsp. ground Ginger
Pinch Salt
Juice of half a Lemon
1 Tbsp. Turbinado Sugar
1 Egg
❃❃Serves 6-8❃❃
Preparation
Preheat
oven to 375, line a cookie sheet with parchment paper and spray with non-stick
cooking spray. Thaw peaches and rhubarb
and chop peaches and rhubarb.
Filling
Add chopped peaches and rhubarb to a bowl with sugar, ginger,
salt, lemon juice and cornstarch. Mix
together well and allow to sit for 10 – 15 minutes until juices begin to
release.
Place
pie crust on the parchment paper and with a slotted spoon pile the fruit in the
center of the pie crust and push towards edges leaving 1-2 inches around. Fold the crust up along the edges over the
fruit, overlapping to build the edge. Be
careful not to tear the pie crust.
Whisk the egg and brush along edges of crostata. Sprinkle the edges and top with the turbinado
sugar. Save the juices from the fruit
and add some to the top of the crostata if it is looking dry. Wait until the crostata is at least half done
before adding.
Bake for 45 minutes, remove from oven to cool and top with whipped cream or ice cream to serve.