Video recipe

Watch Nathalie Dupree prepare Peach Croustade at

Chris Hanclosky

A croustade is a rustic, open-faced French pie dough that is shaped as a container for the filling. The dough can be folded up around a variety of berries, stone fruits, or other savory options. While it is fine for juices to escape, a rim of dough around the outside contains the filling, without the need for a pie pan or top crust.

To make the recipe even easier, just roll out refrigerated pie dough from the store and toss in your favorite fruits. The sugar can be adjusted according to the sweetness of the fruits. A sweeter berry may only need 1 tablespoon of sugar.


1 premade pie crust, unbaked

2 cups sliced peaches

¼ cup corn meal or pecan meal (optional)

2 tablespoons brown sugar

2 tablespoons granulated sugar


Preheat oven to 400 degrees.

Roll the pie crust out until it is 1/8 inch thick. Chill for 30 minutes. Move the chilled dough to a rimmed baking pan. Once the dough is pliable but still cool, sprinkle with the meal if using to absorb any excess juices of the fruit while baking. Arrange the fruit on the dough, leaving a 1½-inch rim on the outside. Sprinkle the brown sugar over the fruit to taste. The sweeter the fruit, the less sugar is necessary. Fold the rim of the dough up to contain the fruit. Brush the dough lightly with granulated sugar to increase browning. Bake for about 40 minutes. Remove from oven and transfer to cooling rack.

Nathalie Dupree is the author of 13 cookbooks, most recently the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through