- 1 pre-made pie crust [I used Pillsbury]
- 1 pint fresh raspberries
- 3-4 large peaches
- 2/3 cup granulated sugar
- 1 tsp lemon zest
- 1 tsp lemon juice
- 3 Tbsp cornstarch
- a sprinkle of fresh nutmeg
- pinch of salt
- 1 beaten egg
- 1 Tbsp turbinado sugar
- vanilla ice cream or fresh whipped cream
- Preheat the oven to 425°F.
- Line a cookie sheet with parchment paper.
- Remove one unrolled pie crust from the box, and set it on the counter for about 15 minutes to allow it to come to room temperature.
- Wash the raspberries and gently pat them dry with a paper towel.
- Peel and slice the peaches into 1/3 inch slices and place into a mixing bowl.
- Zest the lemon and squeeze about a teaspoon of the juice over the peaches in the bowl.
- Using a large spatula, stir in the cornstarch, sugar, nutmeg and a pinch of salt. Mix well. Gently fold in the raspberries.
- Unroll the crust onto the parchment lined baking sheet. With your hands, gently stretch the pie crust another 1/2 inch or so being careful not to rip the crust.
- Arrange the filling in the middle of the crust leaving a 1 1/2 inch border. We're going to fold this over the filling.
- Fold the crust over the filling and brush the edges with the egg wash. Sprinkle with turbinado sugar.
- Bake at 425°F degrees for 25 minutes.
- Then lower the oven temperature to 375°F and continue to bake for another 15 minutes.
- Let the galette sit on the counter for at least 20 minutes before cutting.
- Serve warm with a big scoop [or two] of vanilla ice cream or fresh whipped cream.
This is a loosely formed pie, so, some it's normal for some of the juices to escape during baking. Run an offset spatula or knife around the edge of the pastry to loosen it from the parchment paper as soon as you remove it from the oven.
Turbinado sugar is a raw cane sugar that has a slightly brown color due to the molasses content. It's readily available in the sugar/baking section of most grocery stores.