Peach-Raspberry Galette

Course Dessert, Pie

Cuisine American, French Inspired

Keyword peach-galette-recipe, peach-raspberry-galette

Prep Time 15

Cook Time 40

Stand time 15

Total Time 1 10

Servings pieces

Calories 322kcal

Author Melissa Sperka

Preheat the oven to 425°F. Line a cookie sheet with parchment paper.
Let pie crust stand on the counter for about 15 minutes to come to room temperature.
Place peach slices into a medium size mixing bowl. Add zest and juice, toss well.
Using a large spatula, stir peaches with cornstarch, sugar, nutmeg and salt. Mix well. Gently fold in the raspberries.
Unroll the crust onto a silicone mat and roll into a 10 inch round. Move to parchment lined baking sheet.
Arrange the fruit filling in the middle of the crust leaving a 1 ½ inch border.
Fold edges of crust over the filling, folding as needed. Brush edges with egg. 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 baked galette stand on counter for 15-20 minutes before cutting.
Serve warm with a big scoop 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.