A summery galette brimming with sliced fresh peaches and fresh July blackberries with a hint of spices and brown sugar.
Author: Lucy Brewer
19-inchpie crusthomemade or refrigerated
2fresh, ripe peaches
1/8teaspoonfreshly ground nutmeg
Place parchment paper or silicone baking sheet on a large baking pan. Place pie crust on parchment paper.
Gently spread pie crust out to a large circle but be careful not to make it too thin. If using refrigerated pie crust press it very slightly larger than the unrolled circle.
Peel and slice peaches into a medium mixing bowl. Add blackberries, sugars, spices, and vanilla and stir gently. Add cornstarch and mix in.
Spread peach mixture in the middle of pie crust, leaving a 2-3 inch margin around the edge. Dot the butter over the peaches.
Fold the edge of the pie crust up and flute each fold. Brush beaten egg over the folds of the pie crust and sprinkle all over with Turbinado sugar.
Place baking pan with galette in the freezer for one hour.
Preheat oven to 350 and remove baking sheet with galette from oven. Place in preheated oven and bake for about one hour, until crust is deep golden.
Remove galette from oven and allow to set at least 15 minutes before slicing. A good bit of juices will run onto the pan so don't worry about it. The galette will still have plenty of juice.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.