Peach and Blueberry Galette
Carmen Cook shared this simple pie recipe that was featured in her book Coming in Hot. This free form pie is perfect for dessert, dinner, or brunch,
Ingredients
Pastry
- 1 1/2 cups All Purpose Flour
- 6 tbsp Sugar
- 1 tsp Salt
- 1/2 cup Cold Butter Cubed
- 3-4 tbsp Ice Cold Water
Filling
- 2 tbsp All Purpose Flour
- 1/2 cup Sugar Divided in two
- 3/4 cup Blueberries
- 5 Peaches Unpeeled
Sealer
- 1 tbsp Fruit Jam Complementary flavor
- 1 tsp Water
Instructions
Make Pastry
- In a food processor combine flour, sugar, salt, and the cubed butter.
- Pulse until butter and flour makes a course mixture. Do not over-combine. If you do not have a food processor, use a pastry cutter or a fork to combine ingredients.
- Slowly add water under combined.
- Turn out the dough onto a board and form into a ball. Flatten it a bit and wrap in plastic wrap. Chill for 30 minutes to overnight.
Make Filling
- Slice peaches about 1/3 inch thick.
- In a bowl combine the peaches, blueberries, flour and 1/4 cup sugar. If the mixture appears dry, add a squirt of lemon juice or a tablespoon or two of water.
Assemble Pie
- Preheat oven to 400°F
- Roll out pastry into a circle approximately 1/4 inch thick. Transfer to a parchment lined baking sheet that has a lip.
- Brush jam and water mixture over the pastry.
- Pour filling into the center of the pastry, leaving about a 2 to 3 inch bare edge.
- Fold the edges of the pastry up and over the filling forming the sides of the pie.
- Brush the edges with egg wash and sprinkle the remaining sugar over the crust and filling.
- Bake pie for approximately 25 minutes or until crust is golden.
Video
Notes
This basic pie can be filled with any combination of fruit. Tart apples and cranberries in the winter, or caramelized onions and goat cheese for a scrumptious brunch.
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