This may be my new favorite way to eat peaches and pie:
This rustic tart is very simple to make---a sure thing for someone who is just learning to make pie or a more experienced pie maker who wants to make one in a hurry. There is no fiddling with getting the crust rolled big enough to fit the pie plate. No need to fuss over figuring out how big to make the top crust and deciding if it's to be latticed or solid. Never mind fooling around with how to finish the edges: crimp? fork? rope? fold?
All this tart requires is that you roll out your pie crust into a vaguely circular shape roughly 14 inches or so across. Then, if you want to you can use a knife or a pastry tool to neaten up the edges into a more uniform circle but it's not necessary. You could probably even pat out the dough into the shape you require if you so desired. Slide the dough onto a rimmed cookie sheet (in case of filling leakage--don't want a smoking oven) and pile up the filling in the center leaving about a 2-3 inch border. Fold up the edges around the filling--the rougher the better! It'll look more authentically rustic that way and pop it in the oven to bake.
That's it!
