This past weekend was gloomy for the most part, and gloomy weather in my book calls for a few specific things in the kitchen which include pies and stews. So that’s exactly what I did. I made some crostata with my dear friend Maggie on Saturday, followed by a beefy stew with a twist on Sunday (next post).
Since peaches were everywhere, I used the gorgeous fruit as well as some raspberries which happened to be on sale.
The fact that I was running out of time is such a sketchy excuse for me using store-bought pie crust, since I am naturally a lazy baker/measurer. I found the crust easy and perfectly crusty with an easy egg wash and some sprinkle of maple sugar.
Maggie and I, being not too big on sweets, cut down on the amount of sugar so the crostata turned out to be a little too tart. However, I think a dollop of freshly whipped cream or sugared mascarpone would have done the job to fix the tart fruitiness.
By the way I am in love with her kitchen table as well as baby roses (if you couldn’t tell!).
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