Saturday, July 7, 2012

Impromptu Peach and Raspberry Galette

My dear friend Nicole called me up last night to invite John and I out for burgers.  We gladly accepted and went to Poppy's, a local little burger place in Beacon that makes fresh, grass fed beef burgers to order.  On the way back to her house she told us that she wanted to make a Peach and Raspberry Galette that she saw a recipe for.  Being a baker I couldn't just sit back and watch, so she gladly let me help!

A Galette is a term used in French cuisine for a flat, crusty cake... for our purposes it was a flat fruit pie!  We peeled and sliced 4 peaches, both white and regular, added a little less than a 1/2 pint of raspberries, and tossed them gently with sugar and corn starch.  We used pre-made pie crust, which I think is just wonderful... it's tasty and convenient. I save the pie crust from scratch for the holidays!!  We laid out the pie crust and circled the peaches around the center on top, putting the raspberries in sporadically... We decided to add a little sprinkle of cinnamon to the top.  We folded the edges up and around the fruit filling, and with a little egg white wash, basted the sides. Cut some butter along the top and baked at 425 degrees...

Nicole got a little impatient, but I assured her to let it bake at least 40 minutes... It smelled great and when it was all set and ready, we cut into still hot because we couldn't wait to dive in!

It was so super yummy with just the right amount of sweetness!  I will definitely make more of these... using all different kinds of fruit!  Feel free to attempt the Galette... our recipe is below!

Crust - just use Pillsbury!
4-5 peaches peeled and sliced
1/2 pint of raspberries (or less if preferred)
3 Tbsp of Corn Starch
3/4 Cups of Sugar
Gently toss fruit in sugar and starch mixture.  Arrange on pie crust in the center, allowing space to fold up crust over edges of the fruit.  Sprinkle with cinnamon. Lightly brush egg white wash on crust.  Top Fruit with slices of butter.  Bake at 425 degrees for 40-50 minutes until golden brown!


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