Tuesday, 4 August 2015

Blueberry Peach Gallette

Nothing is better in the summer then warm freshly made pie coming out of the oven. Especially served with scoop of whipped cream or vanilla ice cream! I found this recipe in a freebie magazine in Canada and true to form I didn't really follow it.. and used it more for some inspiration.
You can change the fruit around depending what you have, blackberries be delicious, and you can add more sugar to the fruit if have tarter fruit or if you like sweeter pie but I like to try to keep the pie a little bit healthier if possible.

Preparation Time: 30 minutes
Cooking Time: 35-40 minutes approximately
Cooking Temperature: 375°F 190°C
Serves: 6-8

Pastry:
1 1/4 cups white flour
1/2 cup unsalted butter (if using salted butter omit the salt)
1 Tablespoon brown sugar
1/4 tsp salt
4 teaspoon ice water
1 Tablespoon lemon juice

Filling:
1/2 cup packed brown sugar
4 Tablespoons white flour
2 Tablespoon lemon juice
1/8 teaspoon salt
4 cups blueberries
3 peaches, skin removed and sliced

Extra:
2 Tablespoon brown sugar

1. Preheat oven.
2. Blend butter and flour together with a pastry blender until fine crumbs form or pulse in a food processor.
3. Add brown sugar, salt, water, and 1 tablespoon lemon juice and mix or pulse until the dough comes together.
4. On a lightly floured surface roll pastry into and 12inch or 30cm circle, transfer to a lined baking tray or a shallow pie dish.
5. Make filling, combine brown sugar, flour, remaining lemon juice and salt. Add sliced peaches and blueberries then stir gently until fruit is coated with mixture.
6. Place fruit on centre of pie crust and fold over edges. Brush edges with water and sprinkle with brown sugar.
7. Bake for 35-40 minutes until pastry is golden and mixture is bubbly.














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