1 unbaked pie crust
3 to 4 tablespoons sugar, divided
4 large ripe peaches, pitted and sliced into eighths
1/2 lemon, juiced
1 teaspoon cinnamon
2 teaspoons flour
1 tablespoon water
1 piece parchment paper
Preheat oven to 375 degrees. In a bowl, gently toss the peaches, lemon juice, 2 to 3 tablespoons sugar, cinnamon and flour together until fruit is coated evenly.
Place pie crust on a parchment baking sheet. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border all around. Beat the egg in a small bowl with the water. Then, brush the border with the egg wash and lift the edge of crust over the filling, leaving the fruit exposed in center. Pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and sprinkle with a tablespoon of sugar.
Bake the crostata for 30 to 40 minutes or until the crust is golden brown and fruit is bubbly and tender. Great served warm with vanilla ice cream or fresh whipped cream.