Stone Fruit Galettes
Prep Time
Cooking Mode
1 pkg frozen Compliments Deep Dish Pie Shells (2 shells)
3 cups mixed pitted and ½-inch wedged stone fruit, such as peaches, nectarines, plums, apricots, and halved cherries
1 tbsp raw or coarse sugar, plus more for sprinkling
1 tbsp Compliments Corn Starch
2 tsp 35% cream or beaten egg
1 tbsp Compliments Apricot Jam (optional)
Mint leaves, for garnish (optional)
Whipped cream, for garnish (optional)
1 pkg frozen Compliments Deep Dish Pie Shells (2 shells)
3 cups mixed pitted and ½-inch wedged stone fruit, such as peaches, nectarines, plums, apricots, and halved cherries
1 tbsp raw or coarse sugar, plus more for sprinkling
1 tbsp Compliments Corn Starch
2 tsp 35% cream or beaten egg
1 tbsp Compliments Apricot Jam (optional)
Mint leaves, for garnish (optional)
Whipped cream, for garnish (optional)
Directions
1Position rack in lower third of oven, then preheat to 450F. Line a large baking sheet with foil or parchment.
2Meanwhile, 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.
3Toss 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.
4Bake 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.
5Garnish with mint leaves before serving warm or at room temperature with whipped cream.
Tips
1
If your fruit is out of season or less sweet, add another 1 tbsp raw sugar to fruit mixture.
Disclaimer
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Personal Note
Personal Note
