Thursday, July 29, 2010

Peach Raspberry Galette

 So I had the second half of the refrigerated pie crust to use (I used the first on the Plum Tart), so why not make another galette?  I found this recipe in one of our local grocery stores...they had cards with the recipe on them from a cooking demo.  This was also very easy and quick to make (thanks to the ready made pie crust dough), and oh so delicious!

Peach Raspberry Galette

1 1/2 lbs. fresh peaches (about 4 to 5), peeled, pitted, and cut into 1/2-inch thick wedges
1 package (6 oz.) fresh raspberries
1/2 cup plus 1 Tbs. sugar, divided
3 Tbs. corn starch
1 refrigerated pie crust, at room temperature
2 Tbs. butter, cut into small pieces
1 egg white, lightly beaten

1. Preheat oven to 425 degrees.  Cut some parchment paper into a circle, about 10 1/2 inches in diameter; place in a 9 1/2-inch pie plate.  Spray parchment paper with cooking spray.

2.  In a large bowl, toss peaches and raspberries with 1/2 cup sugar and cornstarch.  Unroll pie dough in to prepared pie plate; spoon peach mixture onto center of dough leaving a 2 1/2-inch border around edges.  Sprinkle butter over fruit mixture.  Fold border of dough up and over edge of fruit, crimping edges slightly and leaving and opening in center.  Brush dough with egg white and sprinkle with remaining 1 Tbs. sugar.

3.  Bake 35 to 45 minutes or until crust is golden brown and filling bubbles gently.  Remove galette from oven.  Loosen edges of galette from parchment paper.  Cool galette for 15 minutes, then use parchment paper to lift up galette onto wire rack to cool completely, or serve warm.  Cut into wedges to serve.

I served it with Breyer's peach ice cream...incredible!

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