Slice and pit fruit, no need to peel. Mix cornstarch and sugar.

Place fruit in a large bowl and toss with sugar/cornstarch mixture.

Press or roll out pie dough into a 10-12 inch circle. Pile fruit into the center.

Dot the fruit with butter.

Fold up the sides of the dough, about 1 inch, pleating every few inches around the perimeter, forming the crostata. Create an egg wash by beating 1 egg, then brushing it on the pastry.

Sprinkle the remaining 1 tablespoon of sugar over the dough.

Bake at 425 for 15-20 minutes, or until dough is golden brown. Serves 6