Rustic Blueberry and Peach Galette
A rustic pie filled with fresh peaches and juicy blueberries. The pie crust is brushed with a peach and apricot preserve right before baking.
- FOR THE PIE CRUST:
- 1-1/2 cup Unbleached All-purpose Flour
- 1 Tablespoon Sugar
- 1/2 teaspoons Kosher Salt
- 1-1/2 stick Unsalted Butter, Cut Into Pieces And Chilled
- 1 whole Egg Yolk
- 3 Tablespoons Whole Milk
- 3 Tablespoons Peach And Apricot Preserves, Warmed
- FOR THE FILLING:
- 5 whole Peaches, Peeled And Cut Into 1/2 Inch Slices
- 1 cup Fresh Blueberries
- 2 Tablespoons Flour
- 1/4 cups Light Brown Sugar
- 1 pinch Kosher Salt
- 1/4 teaspoons Ground Cinnamon
- 1/8 teaspoons Fresh Nutmeg, Grated
Preparation time 45mins
Cooking time 95mins
For the crust: In a mixing bowl fitted with a paddle attachment, add the flour, sugar and salt; mix until combined. Add in the ice cold butter and beat until small pea-sized crumbles appear. To the egg yolk, beat in the milk and add to the flour mixture. Mix until just combined. Form into a ball, then into a disk, and wrap in plastic wrap to chill in the refrigerator for 30 minutes.
For the filling: In a large bowl, combine the peaches, blueberries, flour, brown sugar, pinch of kosher salt, cinnamon and nutmeg.
For assembly: Preheat your oven to 350ºF. On a lightly floured surface, roll out the chilled pie crust to about 12 inches in diameter. Transfer to a parchment-lined large baking sheet. Place the filling in the center of the pie crust, then fold up the sides, pleating every now and then. Brush with warmed peach and apricot preserves. Place in the preheated oven to bake for 50-60 minutes, rotating the pan halfway through. Let cool for 15 minutes before slicing and serving.
Here is one technique for peeling ripe peaches: Take a ripe, clean peach and mark a small “x” in the bottom. Next, plunge into boiling water for 30 seconds, then shock it in a bowl of icy cold water. Peaches should peel easily with a knife starting at the “x” and peeling downward.