Ingredients
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1/2 (15 oz) pkg refrigerated rolled pie crusts, room temperature
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5 - 6 ripe peaches, sliced ¼-inch thick (about 4 cups)
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1/2 cup sugar
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2 tbsp cornstarch
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1 tbsp lemon juice
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1 tbsp grated peeled fresh ginger
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1/4 tsp ground turmeric
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1 tbsp unsalted butter, cut into small pieces
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1 large egg, beaten
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Turbinado sugar, for sprinkling (optional)
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Vanilla ice cream, to serve
Steps
1
Preheat oven to 400°F. On a lightly floured surface, roll pie crust into a 12-inch circle, then transfer to a parchment-lined baking sheet.
2
In a large bowl, toss peach slices with sugar, cornstarch, lemon juice, ginger, and turmeric until evenly coated.
3
Arrange peach mixture in even layer in center of crust, leaving a 1½–2-inch border all the way around.
4
Gently fold edges of crust up and over the peaches, pleating as needed to form a free-form tart. Scatter butter over filling. Brush edges of crust with egg wash. Sprinkle peaches and crust with turbinado sugar, if using.
5
Bake until crust is golden brown and filling is bubbling, 30–40 min. If the crust browns too quickly, tent loosely with foil. Cool 15 min. to slightly set filling. Serve with vanilla ice cream.
