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


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.

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