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Level
very easy
Prep Time
15 mins
Total Time
55 mins
Serves
8

Ingredients

1 pkg
frozen Compliments Deep Dish Pie Shells (2 shells)
340 g
3 cups
mixed pitted and ½-inch wedged stone fruit, such as peaches, nectarines, plums, apricots, and halved cherries
750 mL
1 tbsp
raw or coarse sugar, plus more for sprinkling
15 mL
1 tbsp
Compliments Corn Starch
15 mL
2 tsp
35% cream or beaten egg
10 mL
1 tbsp
Compliments Apricot Jam (optional)
15 mL
Mint leaves, for garnish (optional)
Whipped cream, for garnish (optional)

Directions

Step 1

Position rack in lower third of oven, then preheat to 450F. Line a large baking sheet with foil or parchment.

Step 2

Meanwhile, set pie shells on counter to thaw, about 15 min. Then gently lift shells out of foil plates and arrange on prepared sheet, without touching.

Step 3

Toss fruit with sugar and corn starch in a large bowl. Divide fruit mixture evenly between shells, leaving a 2-inch border. Carefully lift and fold pastry edges over part of filling. (Centre of pie should not be covered with pastry, and edges will be uneven). Brush cream over pastry edges, then sprinkle with more raw sugar, if desired.

Step 4

Bake until pastry is golden and fruit is tender, about 20 min. Brush warm fruit with jam, if desired. Let galettes stand on sheet for 5 min.

Step 5

Garnish with mint leaves before serving warm or at room temperature with whipped cream.

Tip

If your fruit is out of season or less sweet, add another 1 tbsp raw sugar to fruit mixture.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/8 of the recipe):
Calories:
220
Fat:
10 g
Saturated Fat:
4.5 g
Carbs:
31 g
Fibre:
1 g
Sugar:
9 g
Cholesterol:
10 mg
Protein:
10 g
Sodium:
130 mg
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