Peach-Blackberry Crostada

Recipe for 2 9-inch pie crusts rolled out to 15 inches
Filling Ingredients:
2 1/2 cups ripe peaches, sliced
2 cups blackberries
½ teaspoon cinnamon
1 tablespoon lemon juice
2/3 cup sugar
1 1/2 tablespoons cornstarch

Mix together the filling ingredients in a bowl. Pour into the center of an 8-inch rolled out pie dough. Fold up the sides, brush with milk. Sprinkle with sugar.

Bake in a preheated 375-degree oven for one hour, or until the filling runs clear. Serves 6.

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