What happens when you combine the sweetness of summer peaches and the creaminess of a cream cheese icing and your favorite pie crust? You get a beautiful crostata dessert! Or this Peaches and Cream Crostata to be precise.
Preheat oven to 400 degrees and place a piece of parchment paper on a baking sheet. Dust with flour so the pie crust won't stick.
Using a stand mixer or hand mixer, combine the cream cheese, maple syrup and 1/4 cup of the sugar until the filling is light and fluffy. Set aside.
Slice the peaches evenly so they are the same height when placed on pie crust.
Lay the pie crust flat on the parchment paper. If you are using a homemade pie crust, make sure you roll out the dough so it's about 1/8 inch thick.
Spread the cream cheese filling over the pie crust, leaving 2 inches of the dough on the edges uncovered.
Dip each of the peach slices into a bowl with a 1/4 cup of the sugar. Lay the peaches on top of the cream cheese filling in a circle starting around the outside layer. Picture a clock and start at 12 noon and lay the peach slices under one another. This will allow the skin of the peach to stay on top. Once you are done with the outside, do another circle of peaches in the middle.
Fold the uncovered pie crust over the peaches. When folding, pinch any of the loose pie crust so it's a tight fit.
Now put the crostata in the freezer for about 20 minutes. This will keep it from shrinking.
In a separate bowl, make the egg wash with one egg and a teaspoon of water.
Take the frozen crostata out of the freezer. Using a pastry brush, brush the egg wash on top of the crust of the pie. Sprinkle the remaining sugar on top of the egg wash.
Bake for 40-45 minutes or until the crust is golden brown.
Remove from the oven and let cool before you slice it up.