Blackberry Peach Galette
Flaky pie crust gently wrapped around a juicy blackberry and peach filling.
Servings 10 servings
Calories 327kcal
Ingredients
- 65 g sugar
- 30 g instant clear jel or 15g cornstarch
- 225 g blackberries
- 225 g peaches cubed
- 1 lemon - juice and zest
- 1 prepared pie crust dough
- 1 egg
- 1 Tbsp water
- Pinch of salt
- Turbinado sugar
Instructions
- Combine the sugar and clear jel (or cornstarch) in a small bowl. Place the fruit in a large bowl and sprinkle with the sugar mixture. Add the zest and juice of 1 lemon and toss gently until well combined. Set aside.
- Roll the pie crust out to a 12- 14" circle. Transfer the dough to a large piece of parchment paper. Add the fruit filling, being sure to leave a 2 inch border of pie dough.
- Carefully fold the pie dough border up and over the edge of the filling. Carefully transfer the galette to a baking sheet. Cover with cling wrap and chill in the fridge for 20 minutes. Start preheating the oven to 400℉.
- Make the egg wash by whisking together the egg, water, and salt. Let that sit for several minutes, then whisk again. It should be smooth without any large gloopy chunks.
- Take the galette out of the fridge and brush the pie dough with an even layer of the egg wash. Sprinkle with turbinado sugar.
- Bake for about 50 minutes, or until the crust is a deep golden brown and the filling is bubbling. After 30 minutes, you can tent with foil if the dough is browning too quickly.