Ripe peaches shine in this rustic peach crostata. Top it with a scoop of vanilla ice cream for an easy summer dessert.

1 9-inch pie crust (I use Dorie Greenspan's good for everything pie dough)

5 peaches

1 Tbsp lemon juice

1 tsp vanilla extract

¼ cup light brown sugar

½ tsp cinnamon

½ tsp freshly grated nutmeg

½ tsp kosher salt

¼ tsp freshly ground black pepper

2 Tbsp corn starch

1 egg, lightly beaten with 2 tsp of water

2 Tbsp turbinado sugar (coarse sugar)

Roll out pie dough into a large round, about ? inch thick and place on a parchment lined sheet tray. Place in the refrigerator to chill.
Bring a large pot of water to a rolling boil and fill a large bowl with ice water. Score the bottom of each peach with an X and drop into the boiling water. After 2 mins, remove the peaches with a slotted spoon and place in ice water. Allow to cool for a few mins and remove to dry on paper towels.
Using a paring knife, peel the peaches. Then halve the peaches, remove the pit and thinly slice.
Carefully toss the peach slices with the lemon juice, brown sugar, spices, salt, pepper and corn starch.
Remove the pie crust round from the refrigerator and arrange the peach slices in concentric circles, leaving a wide edge to fold over. Trim the ends to form an even border.
Fold and pleat the border around the filling, leaving the center exposed. Don't worry about perfect folds, it's meant to have a rustic appearance.
Place the unbaked crostata into the refrigerator for about 15 minutes to chill. Preheat oven to 375 degrees.
Remove, brush the edges with the egg wash and sprinkle with the turbinado sugar.
Bake for about 40-45 mins or until peaches are tender and can be easily pierced with a knife and the crust is golden brown.
Serve with vanilla ice cream if desired.