Blueberry Peach Galette

Blueberry Peach Galette

Uhh-mazing! Words can barely describe the deliciousness contained in this free form pie.


Sweet slices of fresh white peaches, all tossed in a sweet sugar coating and speckled with blueberries, lovingly wrapped up in my perfect pie dough.


The colors are the epitome of summer lovin’ and the flavors are off the charts!

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I sprinkled the crust with a coarse finishing sugar by King Arthur Flour. It rounds out all the flavors, the peaches are mellow and sweet; the berries pack tart little punches. The sugar is a nice little crunch of sweetness when you finish your last bite.

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If you look back at my perfect pie dough recipe you will see that I mention I like more salt in my sweets than others tend to, but this is why. You have a sweet peach filling, a sweet crust, and sprinkle it with sweet coarse sugar. That’s a lot of sweet! So I like more salt in the crust to counter balance the sweet filling, but I sprinkle the crust with the course sugar to kinda of give you that little slice of satisfaction you were craving. Without over doing it. So that’s my two cents on salt in baked goods; Oh and I find it better high lights the butter flavor.


(I had some juices leak out because I made too much filling originally, and of course I tried to stuff it all in!)

Once you master pie dough you will be obsessed. Seriously. It’s all I do now. The fillings are super easy thankfully!

Blueberry Peach Galette

4 cups sliced peaches

1 pint blueberries

1/3 cup all purpose flour

2/3 cup sugar (I used a little less, then blended in a few tablespoons of brown sugar to bring it to 2/3 cup)

1.5 tsp lemon juice

1.5 tsp vanilla

1 egg beaten with 1 tbsp of water

Coarse sugar for decoration

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Roll pie dough out into a circle that is about 1/8 inch thick. It should roughly measure 12 inches. When finished, transfer to the baking sheet and chill until fruit is ready. Definitely transfer to a baking sheet before you add the filling. I have made this mistake plenty of times and it can be hard and messy to transfer when you get ingredients on it!

Combine peaches and blueberries then sprinkle with flour, sugar, lemon juice, and vanilla. Gently toss the fruit until evenly coated with mixture.

Pile the mixture onto the rolled out pie dough leaving about 1 1/2 to 2 inch border. Fold the sides up letting it fall into place naturally, or work some magic, and pleat it to your desire. There should be a nice opening in the center so the filling can be admired.

Brush the pleated dough with egg wash and sprinkle with coarse sugar.

Bake for 35-40 minutes until the crust is browned and the fruit is bubbly. Let sit for a few minutes then transfer to a rack to further cool. This is essential so the galette does not get a soggy bottom. Soggy bottoms occur if you leave it on the pan to long. Moisture gets trapped underneath, and has nowhere to go but the bottom of the crust. If you put it onto a wire cooling rack, you are giving it plenty of room to breathe.

Enjoy warm with a nice scoop of vanilla bean or even cinnamon ice cream!

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