Crostata

While the crostata, an open-faced fruit tart, is actually Italian, my version's peach filling is American all the way. —Lauren Knoelke, Milwaukee, Wisconsin

Cast-Iron Peach Crostata
Total Time
Prep: 45 min. + chilling Bake: 45 min.
Makes
10 servings
Ingredients
* 1-1/2 cups all-purpose flour
* 2 tablespoons plus 3/4 cup packed brown sugar, divided
* 1-1/4 teaspoons salt, divided
* 1/2 cup cold unsalted butter, cubed
* 2 tablespoons shortening
* 3 to 5 tablespoons ice water
* 8 cups sliced peaches (about 7-8 medium)
* 1 tablespoon lemon juice
* 3 tablespoons cornstarch
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1 large egg, beaten
* 2 tablespoons sliced almonds
* 1 tablespoon coarse sugar
* 1/3 cup water
* 1 cup fresh raspberries, optional

Directions
* Mix flour, 2 tablespoons brown sugar and 1 teaspoon salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Cover and refrigerate 1 hour or overnight.
Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes.
Preheat oven to 400°. On a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast-iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into crust, reserving liquid. Fold crust edge over filling, pleating as you go, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling bubbly, 45-55 minutes. 
In a small saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; serve warm with pie. If desired, top with fresh raspberries.
Nutrition Facts
1 slice: 322 calories, 13g fat (7g saturated fat), 43mg cholesterol, 381mg sodium, 49g carbohydrate (30g sugars, 3g fiber), 4g protein.