Blueberry-Peach Galette
Ingredients
- ½ (14.1-oz) pkg refrigerated pie crusts, thawed
- 4 peaches, pitted and thinly sliced
- 1 cup blueberries
- 2 tsp almond extract
- ¼ cup granulated sugar
- ¼ cup all-purpose flour
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 350°F.
- Place pie crust on a parchment paper-lined baking sheet.
- Combine peaches, blueberries, almond extract, sugar, and flour in a bowl.
- Stir until peaches and blueberries are evenly coated.
- Spoon filling into center of pie crust and spread outward, leaving a 2-inch border around edge.
- Fold edges of pie crust over filling, overlapping as needed.
- Brush edges of crust with beaten egg. Sprinkle with more sugar, if desired.
- Bake 40 minutes. (If crust begins to overbrown, loosely cover galette with foil.) Remove from oven; cool slightly.
- Slice and serve with vanilla ice cream, if desired.
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