It's the peak of peach season 'round these parts and a galette is a great way to whip up a summery treat. I love the charm of a rustic galette, which is basically a free form pie. I suppose if I was rolling out pie dough already this would only be mildly easier than making a full fledge pie but, since I was cutting corners with premade dough, this was clearly the way to go. Everyone loved it and it made a great Fourth of July dessert.
Peach and Blueberry Galette (makes 2)
1 box pilsbury pie dough
6 cups sliced peaches
1 cup blueberries
1/4 cup raw sugar
1/2 cup white sugar
Instructions for one galette- bake individually for best results.
Add 1/2 cup white sugar to peaches and blueberries in a small bowl. Allow to macerate ( mix and do good things with the sugar) for about an hour.
Preheat oven to 350 degrees F.
Place one, round pie dough on a cookie sheet lined with parchment paper. Pour 1/2 of fruit in center of pie dough, leaving enough room around the edges to roll up around the sides.
Carefully fold the dough around the edges and brush with egg whites. Sprinkle with raw sugar.
Bake on center rack for 40-35 minutes until golden brown. Allow to cool before serving.