Cherry, Blueberry, & Peach Galette

While making this cherry, blueberry, and peach galette, we decided that we would make up several pie crusts and freeze them for a later date. This worked great for us, since we had a frozen one left over from the holidays. Super easy, and it went rather quickly.

Ingredients

1/2 Cups peaches, blueberries, and cherries (pitted). This is the option that we chose, but your options are really endless.

Other options: strawberries, raspberries, apricots, apples

1 tsp. vanilla

1/4 cup light brown sugar

2 tbs. all purpose flour

1 pinch salt

1/4 tsp. ground cinnamon

1 beaten egg to glaze the crust

1 tbs. sugar and 1 tbs. brown sugar (for the top of the crust)

Instructions

Mix the fruit, light brown sugar, cinnamon, vanilla, flour and salt in a bowl and set aside.

Next, take your homemade pie crust or store bought, whichever one you choose, and roll it out on a floured surface just large enough for a 9 inch pie with a crust. You want your crust to be about a 1/4 of an inch thick.

Once you have your crust rolled out transfer it to your round baking stone or dish. We used a pizza stone and it turned out great!

Transfer your fruit mixture onto your pie crust leaving about an inch from the edge of your crust. Next, take your pie crust edges and slightly fold them over the fruit until you\’ve enclosed all of the fruit. (See picture above for reference) You will want to see your fruit in the middle surrounded by about an inch of pie dough.

Brush the crust with egg wash and then sprinkle with the remaining 1 tablespoon regular sugar and 1 tablespoon brown sugar.

Bake at 350 degrees for about 50 minutes or until fruit is nice and bubbly. We checked out at about 45 minutes and it was perfect! Slice into wedges and serve warm.

*We topped ours with vanilla ice cream and it was delicious! The galette saves really nicely in the refrigerator for a couple of days.