Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 400 degrees.
2. Step2
   In a mixing bowl, whip cream cheese, 2 tablespoons sugar and vanilla until light and fluffy; set aside.
3. Step3
   Unroll refrigerated pie crust on a cookie sheet sprayed with non-stick cooking spray.
4. Step4
   Spread cream cheese mixture in a 5-inch circle in the middle of the pie crust.
5. Step5
   In a bowl, toss raspberries, blueberries, peaches, lemon zest, 2 tablespoons sugar and flour until combined. Arrange on pie crust, leaving a 2- to 3-inch margin.
6. Step6
   Fold edges of pastry over fruit, pleating or crimping edges as desired. Brush crust lightly with beaten egg and sprinkle with remaining 1 teaspoon of sugar.
7. Step7
   Bake 35 to 40 minutes or until fruit is bubbly and crust is golden brown. Cool on a wire rack 10 minutes; remove crostata from baking sheet to cool until serving time. Drizzle with honey and cut into 6 slices.