-
1
Preheat oven to 375 degrees.
-
2
Remove pie crusts from packaging and squeeze both crusts together.
-
3
Roll into a 12-inch long, 3-inch wide, 1/2-inch high rectangle and cut into 6 2-inch pieces.
-
4
Roll one piece into a ball, and then roll out into a 5-inch circle on parchment paper.
-
5
Place on a parchment paper-lined baking sheet and continue with remaining pie crust dough.
-
6
Set aside while you prepare the peaches.
-
7
Peel the peaches, slice in half and remove the seeds.
-
8
Place peach halves in a bowl, sprinkle with the lemon juice and stir gently.
-
9
Sprinkle 2 tablespoons of the sugar, the flour and cinnamon over the peach halves and stir gently to coat all peaches with the dry ingredients.
-
10
Set aside.
-
11
Place the mascarpone cheese in a bowl and add the remaining 2 tablespoons of sugar.
-
12
Spoon 1 heaping tablespoon of the sweetened mascarpone cheese into the hollow of one of the peach halves.
-
13
Center the peach half filled-side down on one of the pastry circles.
-
14
Brush the dough with the beaten egg white and crimp dough around the peach.
-
15
Continue with remaining peaches.
-
16
Brush the outside of all 6 crostatas with the remaining egg white and sprinkle the outside crusts with granulated sugar.
-
17
Bake for 30 minutes.
-
18
Serve immediately, or refrigerate and serve cold.
