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Make pastry, choose crostata or pie By Sarah Lemon Aug 26, 2022 06:00 AM A A My apologies to Cynthia Stauffer, as well as all the other readers who noticed — but didn’t write in — about my oversight in this week’s food section. The story about pie parties touted a method for crust. But the actual recipe for Cherry Lattice Pie lacked the quantities of ingredients and specific instructions, as Cynthia’s email pointed out. Ugh! While I don’t have the time or resources to personally test every recipe that runs in the section, I do take care every week to read said recipes for style and clarity. They also need a certain amount of formatting. Editors like myself expect accuracy from our news services that tout test kitchens. It’s one major reason for subscribing to them. But even they occasionally make mistakes. I offered Cynthia a replacement pie crust recipe from my recipes files, which she said she could manage without. The least I can do for everyone else is provide a timely substitution that’s even easier than weaving a lattice crust. Crostata are my favorite way to put a fresh-fruit dessert on the table that isn’t as fussy or time-consuming as pie. So I make them season in and season out with rhubarb, berries, stone fruits, pears, apples and even quince. It’s supposed to look rustic — good news for haphazard bakers like myself. And if you’re making a standard pie dough recipe for crostata, you should have a second dough portion left over for another down the road. Freeze it for the next flush of seasonal fruit. Or take this pastry and apply it to the cherry pie recipe in this week’s food section. Find it in the e-edition, which also includes a recipe for Blueberry Cream Pie. Tribune News Service photo Peach Crostata For pastry: 2 cups all-purpose flour 1/4 cup sugar 3/4 teaspoon coarse salt 8 ounces (2 sticks) cold unsalted butter, cut into 1/4-inch pieces 1/4 cup ice water For filling: 1 1/2 pounds peaches, sliced 1/2 inch thick 1/3 cup granulated sugar Dash of vanilla extract Pinch of ground cinnamon 1 teaspoon fresh lemon juice 1/4 teaspoon coarse salt 1 tablespoon cornstarch or flour 1 large egg, beaten Sanding sugar, for sprinkling Vanilla ice cream or whipped cream, for serving Make pastry by pulsing the flour, sugar and salt in bowl of a food processor until combined. Add the butter, and process until mixture resembles coarse meal, for about 10 seconds. With machine running, add the ice water in a slow, steady stream until mixture just begins to hold together. Shape dough into 2 dics. Wrap each in plastic and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using). When ready to bake, preheat oven to 375 F. Line a rimmed baking sheet with foil, then parchment. Stir together the sliced fruit, granulated sugar, vanilla, cinnamon, lemon juice, salt and cornstarch or flour. Roll out 1 pastry disc (reserving other for later use) into a 12-inch round, about 1/8 inch thick, on a lightly floured surface (or whatever shape works for you — no need to sweat it out). Transfer to baking sheet. Arrange peaches in pastry center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open. Brush crust with the beaten egg and sprinkle with a little sanding sugar. Bake in preheated oven until golden brown and bubbling in center, for about 70 minutes. Let cool on baking sheet for 10 minutes, then slide crostata onto parchment on a wire rack. Let cool completely. Serve with whipped cream or a scoop of vanilla ice cream. Makes 6 to 8 servings. — Recipe adapted by Tribune News Service from marthastewart.com