It’s late in summer and I’m continuing to binge on beautiful Niagara peaches before they disappear. A couple of weeks ago, I had a huge basket on my hands. It was a bit ambitious to think I could eat them all before they went bad. Though I often loath to bake with peaches (they can easily end up tasting like canned peaches), I would rather bake them than lose them completely.
And so, I present to you a peach & raspberry crostata, adapted from this recipe. This free-form pie makes for a beautiful summer dessert and you can easily swap the fruit combination to show off other in-season fruits. The crust has a special addition of orange zest and cornmeal to give the pie some extra flavour and texture. The cornmeal itself lends a toothsome and nutty bite. I like to split the dough in half and roll out two 10” rounds instead of one 14” round. That way, you end up with two separate crostate, each serving four, which happens to be the perfect amount for my summer dinner parties.