Peach-Raspberry Galette

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READY IN: 55mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    refrigerated pie crust, room temperature (from 15-oz. box )
  • 13
    cup sugar (plus 2 tbsp.)
  • 1
    tablespoon cornstarch
  • 12
    teaspoon lemon zest
  • 1 12
    lbs peaches (halved, pitted and cut into 1 inch wedges, about 5 peaches)
  • 6
    ounces raspberries (1 container)
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DIRECTIONS

  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
  • On a lightly floured surface, roll the crust into a 13-inch round. Transfer to the prepared baking sheet.
  • Whisk together 1/3 cup of sugar, the cornstarch, and lemon zest in a large bowl. Add the peaches and toss to mix well. Gently stir n the raspberries. Spoon the filing over the crust, leaving a two inch border. fold the edge of the dough over the filling, pleating it as you go around. Lightly brush the edge of the dough with water; sprinkle the edge and the fruit with the remaining 2 tablespoons sugar.
  • Bake until the filling is bubbling in the center and the crust is browned, about 35 minutes. Let cool 10 minutes. Slide the galette with the parchment paper onto a wire rack. With a spatula, separate the galette from the parchment; slip out the parchment and discard. Let the galette cool completely. Cut into 10 wedges.
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