Peach Blueberry Galette

I guess it’s fitting that Sanjay Gupta weighed in on whether sugar is ‘toxic’ on 60 Minutes last night. So this galette is probably a bad idea. But it’s a mouthwateringly delectable bad idea. Everything in moderation, right? So make it for when you have company and not when you’re at risk of hanging out alone with your pie. Unless you’re one of those freaks of nature people who can eat just a small, reasonable amount of dessert.
Me? I can’t be trusted.

Soak blueberries in 1 part white vinegar and 4 parts water. Rinse and enjoy. The vinegar will kill any mold spores and they’ll last a lot longer if you buy a big batch.

This is super easy. (Yes, Stacie, even you, self-confessed ‘poser in all culinary endeavours’ can make this 🙂 – though I suspect you are a better cook than you profess given how fit you look!) I was lazy and bought frozen pie shells and it rocked. Put the frozen pie shell (remove from tin plate) on a baking sheet lined with parchment paper. Leave it to warm up and soften. Then cut up the fruit, toss in sugar and flour, pile in the middle, fold up the sides and bake. See? How hard was that?

Peach Blueberry Galette
adapted from Dinner with Julie

Preheat oven to 400°. Line a baking sheet with parchment paper and place frozen pie shell on the parchment. The sides should relax as it warms up and eventually lie flat. If you make your own pastry, roll it out to about 10″ diameter. Stir together the sugar and flour and then toss in the diced fruit. Pile the fruit in the middle of the pastry spreading out to within one inch of the edge. Fold up the sides of the pastry folding it wherever. You can brush the pastry with cream or milk and sprinkle with coarse sugar if you want to. Bake for about 30 min or until bubbly and brown. Don’t worry if the berry juice leaks out. Just let it cool and it will be fine.

1 single crust pie shell (~10″)
2 peaches, diced
1 cup berries
1/3 cup sugar
1 tbsp all purpose flour