Crostata with Peaches, Nectarines, and Raspberries

This was so fun to put together. It's a pie, without messing without the fuss of a pie plate, or crimping the edges. It's very rustic, and the kids thought it looked really neat.

1 1/2 cups all-purpose flour
1 tsp sugar
1/4 tsp salt
1/2 cup firm butter or margarine
1 egg yolk
4-5 tbsp cold water
1/2 cup sugar
3 tbsp all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground mace
3 cups sliced peaches
2 cups sliced nectarines
large handful of Raspberries
1 tbsp lemon juice
2 tbsp butter or margarine, softened
1 tbsp sugar

Heat oven to 425. In medium bowl, mix 1 1/2 cups flour, 1 tsp sugar, and salt. Cut in butter until crumbly. Stir in egg yolk with fork. Sprinkle with water, 1 tbsp at a time, tossing with fork until ball forms. Gather pastry in a ball, flatten to 1/2 inch thickness. Wrap in plastic wrap and refrigerate 30 minutes.

On lightly floured surface, roll pastry into 13-inch circle, about 1/8 inch thick. Place on large ungreased cookie sheet. In large bowl, mix 1/2 cup sugar, 3 tbsp flour, cinnamon and mace. Stir in fruit until coated. Sprinkle with lemon juice, mix. Spoon onto center of pastry, spreading to within 3 inches of edge. Dot 2 tbsp butter. Fold edge of pastry over fruit, making pleats. Brush edge of pastry with water, sprinkle with 2 tbsp sugar. I also sprinkled more cinnamon on top with the sugar.

Bake 30-40 minutes, covering with foil for last 10-15 minutes to prevent over browning if necessary, until crust is dark golden brown and fruit is tender. Cool completely, about 1 hour.