Peach-Raspberry Galette

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Every summer I have this huge arsenal of peach recipes that I want to make. I don't think I'll ever make all of them because each year more and more recipes are added to it and I can't keep up with the pace.

Which is fine, I like knowing that despite the fact that I've made 1-2 peach recipes every single weekend in August, I'll never deplete my supply of them.

Galettes are by far one of the easiest things you can ever make. They require only a few ingredients, a decent amount of time in the oven and come out looking rustic and beautiful with very little work on your end. Really, everyone should serve galettes at the holidays instead of picking up a store bought pie or testing their baking skills and making their own.


Peach Raspberry Galette
Source: Cookaholic Wife Creation
Servings: 6
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Ingredients:

    • 1 store-bought pie crust, thawed
    • 2 ripe peaches, peeled, pitted and sliced
    • 1/3 cup fresh raspberries 
    • 1-2 tbsp. sugar 
    • pinch of cardamom
    • 1 large egg, beaten with 1 tsp. water
    • sanding sugar or sugar in the raw, optional 


Directions:
1. Preheat the oven to 425 (or as listed on the box). Line a baking sheet with parchment paper or a silpat.
2. Roll out the pie crust on the baking sheet.
3. Add the peaches to a medium bowl and sprinkle with sugar, 1 tablespoon if they're very ripe and sweet, 2 tablespoons if they aren't. Add the pinch of cardamom (cinnamon works as well) and gently toss to combine.
4. Arrange the peaches in a layer on the pie crust, leaving a 2-inch ring around the edges that will be folded up. Pile the raspberries in the center of the peach ring. Gently fold up the ends of the pie crust, over-lapping it to make a rippled look.
5. Brush the outside of the pie crust with the egg wash and sprinkle the edges with sanding sugar/sugar in the raw.
6. Bake for 25-30 minutes or until the crust is golden on the top and bottom. Allow to cool slightly on the baking pan, then carefully transfer to a plate.

Galettes are best served the day they are made, but can be refrigerated for 2-3 days.


Isn't it gorgeous? I could easily devour one of those all by myself if left alone with it long enough. Luckily Tom loves these as much as I do and doesn't give me that option. Although I may have ate almost half of it myself.


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