Peach and Blueberry Galette

Making a pie is easier than you think. Especially if you make a rustic galette. I’ve filled this galette with fresh peaches and blueberries and covered the crust with crunchy sliced almonds.

All the love of a delicious pie without all of the fuss!

Why You’ll Love This Recipe

• It’s super simple! You just slice the fruit, open the pie crust, dump the fruit into the center, and fold up the edges.
• The peaches and blueberries are melt-in-your-mouth sweet and the sugar and almonds add just the right amount of crunchiness that goes perfectly with the buttery flaky crust.
• You can prepare the fruit ahead of time, fill the galette, place the entire “pie” in the refrigerator for 1-2 hours and bake it fresh so it’s hot when you serve it.

Galette Ingredients

• Turbinado Sugar is a coarse light brown sugar that has a caramel flavor. It’s sometimes called “sugar in the raw” and you can buy it at most grocery stores. I keep a box in my pantry and use it for topping pies, loaves of bread, muffins, and even some cookies.
• Fresh Peaches and Blueberries – while you can use frozen fruit in this recipe, I highly recommend you use fresh. I find that fresh fruit tends to keeps its structure, while still becoming very tender when it’s baked or cooked.
• Refrigerator Pie Crust – you can certainly make your own pie crust for this recipe. But I love the convenience of refrigerator crust. It’s amazing how buttery and flaky the crust is when it cooks. It’s almost hard to tell that it’s not homemade.

Step-by-Step Instructions

1. Peel and slice the peaches and place them in a bowl with the blueberries.
2. Stir in cornstarch, granulated sugar, lemon zest, and lemon juice and set it aside.
3. Invert a cookie sheet and cover it with parchment paper. Open one of the pie crusts and place it in the middle of the cookie sheet. Using a rolling pin, roll it out just until it gets to the edges of the cookie sheet.
4. Place peaches in the middle of the pie crust, in a circular fashion overlapping. Continue moving out to the edges of the crust, but leave about 1-2 inches of crust without fruit. Once the crust is filled with peaches, spoon out the blueberries randomly.

5. Now it’s time to fold the crust. Pull up the crust in folds and continue working around the pie until all of the edges are folded in and on top of the fruit. Make sure you leave a large opening. The crust is not supposed to cover the entire fruit filling.
6. Beat the egg and brush the entire crust with the egg wash. Be generous because this not only helps the crust get golden brown, but it also acts as the “glue” for the almonds. Now shingle the almonds on the crust until the entire crust is covered. *NOTE – if you don’t want to take the time to shingle them, you can randomly place them all over the crust.
7. Sprinkle the Turbinado sugar all over the galette and bake for 25-35 minutes.

Frequently Asked Questions

Krazy Kitchen Mom Tips

• I highly recommend baking this “pie” on an inverted cookie sheet covered with parchment paper. Once it’s baked, you can easily slide it onto a serving plate. If you bake it inside the cookie sheet as you would traditionally do, there’s s strong chance that it will break apart when you transfer it.
• Be careful when you are shingling the almonds over the pie crust. Sliced almonds are very thin and tend to break very easily.
• If you don’t have turbinado sugar, you can use granulated sugar but you won’t get the same crunch or caramel flavor as you would from the coarse sugar.

More Delicious Recipes

• Amish Macaroni Salad
• Homemade Bruschetta
• Fresh Mango Salsa
• Crescent Roll Veggie Pizza
• Southern Pimento Cheese