
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: Pulse flour, sugar and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds.