Try this Peach and Blackberry Galette recipe, or contribute your own.
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter
- 3 tablespoons cornstarch
- 1/4 cup brown sugar
- 1 egg, lightly beaten
- 1/2 teaspoon vanilla
- 1 cup fresh blackberries
- 1 pie crust homemade or refrigerated
- 2 fresh, ripe peaches
- 1/8 easpoon ground ginger
- 1/8 easpoon freshly ground nutmeg
- 1/2 tablespoon turbinado sugar
- Carbohydrate 16.8412247052731 g
- Cholesterol 6.61601562663513 mg
- Fat 2.59212046936718 g
- Fiber 1.01064378274066 g
- Protein 0.400659531279161 g
- Saturated Fat 1.53424015664072 g
- Serving Size 1 1 slice (43g)
- Sodium 1137.46867615605 mg
- Sugar 15.8305809225324 g
- Trans Fat 0.252875312543182 g
- Calories 90 calories
Step-by-step
- Place parchment paper or silicone baking sheet on a large baking pan.
- Place pie crust on parchment paper.
- Gently spread pie crust out to a large circle but be careful not to make it too thin. If using refrigerated pie crust press it very slightly larger than the unrolled circle.
- Peel and slice peaches into a medium mixing bowl.
- Add blackberries, sugars, spices, and vanilla and stir gently.
- Add cornstarch and mix in.
- Spread peach mixture in the middle of pie crust, leaving a 2-3 inch margin around the edge.
- Dot the butter over the peaches.
- Fold the edge of the pie crust up and flute each fold.
- Brush beaten egg over the folds of the pie crust and sprinkle all over with Turbinado sugar.
- Place baking pan in the freezer for one hour.
- Preheat oven to 350 and remove baking sheet from oven.
- Place baking sheet in preheated oven and bake for about one hour, until crust is deep golden.
- Remove from oven and allow to set at least 15 minutes before slicing. A good bit of juices will run onto the pan so don't worry about it. The galette will still have plenty of juice.
Standard pie requires precise pan dimensions, whereas a galette offers structural flexibility. This free-form pastry eliminates the rigidity of pie plates by relying entirely on dough folding and surface area management. Adjusting output volume does not change the fundamental ratio of crust to fruit, but it alters heat distribution significantly.
Scaling quantities upward requires careful management of moisture density. Doubling fruit volume increases water content exponentially, meaning cornstarch quantities must scale proportionally to bind released liquids at 212 degrees Fahrenheit. Spreading fruit too thickly prevents proper steam release, resulting in raw dough underneath the filling. Keep fruit slices uniform to ensure even thermal transfer during baking.
Freezing the assembled pastry before baking sets the butter fats solid, creating steam pockets that flake the crust. Omitting this chilling step causes butter to melt prematurely onto the baking sheet before the starch gelatinizes. Maintain an oven temperature of 350 degrees Fahrenheit to balance internal fruit cooking with exterior browning.
Allowing the pastry to rest for fifteen minutes post-bake permits starch molecules to fully reticulate and trap escaping juices. Slicing too early causes structural collapse. Store leftovers uncovered in a refrigerator for up to three days to preserve crust crispness, avoiding airtight containers that trap ambient humidity.
