Peachy Plum Galette
This fast-and-easy free-form pie can also be made with either peaches or plums. For the pastry, a packaged pie crust mix is fine.
Ingredients
- Pastry for double-crust 9-inch (23 cm) pie
- 3 cups (750 mL) sliced red or purple plums
- 3 cups (750 mL) peeled, sliced peaches
- 1/3 cup (75 mL) granulated sugar
- 3 tbsp (45 mL) all-purpose flour
- 1 egg yolk
- 1 tsp (5 mL) milk
- 2 tbsp (30 mL) granulated sugar
- 2 tbsp (30 mL) red currant jelly, melted (optional)
Preparation
Roll pastry out to a 14-inch (35 cm) round; roll up on rolling pin and transfer to baking sheet.
In large bowl, toss fruit with 1/3 cup (75 mL) sugar and flour. Place fruit on pastry, spreading to within 2 inches (5 cm) of edges and mounding in centre. Fold pastry up over fruit to create a border, leaving fruit exposed in centre.
In small bowl, mix together egg yolk and milk, brush over pastry border. Sprinkle border and fruit with 2 tbsp (30 mL) sugar.
Bake in 425F (220C) oven for 15 minutes. Reduce heat to 375F (190C) and bake for 30 minutes longer or until fruit is tender and pastry lightly browned.
If desired, brush jelly over ftuit.
Serve slightly warm.
Makes 6 to 8 servings.
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