Peach Frangipane Crostata
1 can sliced peaches drained, 15 ounces
2 tablespoons sugar divided
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon cornstarch
1 cup Solo® almond cake-and-pastry flling
4 tablespoons Sterling
Vintner’s® Chardonnay plus more if needed, chilled
1 1/3 cups pie crust mix
flour for dusting
1 egg lightly beaten with 1 teaspoon water
1 cup Frozen whipped topping thawed
Preheat oven to 425°F. Line a baking sheet with parchment paper.
In a small bowl, toss together peaches, 1 tablespoon sugar, ginger, cinnamon, and cornstarch. In a second small bowl, stir together almond filling and 2 tablespoons Chardonnay until well combined. Set both bowls aside.
In a medium bowl, with a wooden spoon, stir together pie crust mix and remaining 2 tablespoons Chardonnay until mixture comes together. (Add more Chardonnay, 1 teaspoon at a time, if needed.) Roll into a ball and turn out onto a lightly floured surface. Roll pie dough into a 10-inch round and transfer to prepared baking sheet.
Spread half of almond mixture in a thin layer over pie dough, leaving a 2-inch border. Starting at the center, arrange peach slices on top of almond layer. Pour any accumulated juices over peaches. Fold border of dough up and over edge of peaches.
Brush beaten egg on outside crust and sprinkle with remaining 1 tablespoon sugar. Bake for 25 to 28 minutes, or until crust is golden brown.
Gently stir whipped topping into remaining half of almond mixture. Slice and serve crostata with a dollop of almond cream.