Peach and blackberry galette
If you are intimated by making a traditional pie, try a galette instead. You will love the simplicity of this rustic pie.
Servings: 8 servings
- 4-7 cups fruit I used peach and blackberry. You can use any combo you like. I used about 5 ½ cups, but you can use more or less if you choose.
- ¼-3/4 cups sugar again this is a variable. I used ⅓. You decide how sweet or not as sweet you choose.
- 1 tablespoon cornstarch If you prefer, you can use flour or tapioca. If you want a thicker filling, you can use a little more, up to about 2 tablespoons
- 1 egg
- 1 tablespoon milk
- 1 tablespoon sugar if you like, for dusting
Your dough needs to be prepped and refrigerated before hand. Preheat oven to 385 degrees. Line baking sheet with parchment. Slice fruit or prep any way you desire. I sliced the peaches, and the blackberries stay whole. Mix fruit, sugar and cornstarch. Set aside.Roll ½ batch of pie dough to about a 18 inch circle. Transfer to the baking sheet. Pour fruit in the center of the pie dough. Leaving about 2 inches all the way around without filling.Fold up edges over the fruit, as shown in photos. Combine egg wash and milk. Mix well. Brush edges of dough with egg wash. Sprinkle with sugar.Move to oven. Bake until edges are golden brown and fruit is cooked, but not mushy. If the fruit is cooking too quickly, turn oven on broil and bake the crust more quickly. Remove from oven. Let it cool slightly. Cut, and enjoy. You deserve it!