Fruit Galette

Fruit Galette

2 refrigerated pie crusts

3 fresh peaches peeled and sliced

1 pint fresh strawberries sliced

1/2 pint fresh blueberries

4 tablespoons white sugar, divided

4 tablespoons all-purpose flour, divided

6 tablespoons raw sugar, divided

Directions

Preheat oven to 450 degrees F (230 degrees C).

Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, 

leaving room for the second pie crust next to it.

Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 
2 tablespoons of the sugar in a bowl. Pour over one pie crust leaving a 1-inch border. 
Fold up the uncovered border over the edge 

of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 
3 tablespoons of raw sugar. Lay out the second pie crust on the baking sheet. 
Mix together the sliced strawberries, the rest of the blueberries, 

2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of raw sugar.

Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. 
Sprinkle with more sugar if desired. 

Serve warm or at room temperature.