I never ever want to see the summer end and so my sweet swan song to my favorite season is simply a rustic pie with blueberries and peaches otherwise know as a galette. As the mornings grow darker and the sun sets sooner, this is a quick and not-too-sweet treat.
Here's your recipe.
1 roll of refrigerated pie dough
2 C fresh semi-firm peaches cut into 1-inch pieces, skin on
1 C fresh blueberries
2 tsps fresh mint, rough chopped
1 Tbsp sugar + (1 Tbsp of Turbinado Sugar)
1 large egg, whisked
Pre-heat oven to 425°
Prepare a half-sheet pan with parchment paper.
Remove dough from refrigerator, unwrap/roll and place on top of parchment paper; centering it in the middle.
Place back into fridge.
To make filling:
In a large bowl, gently toss peaches and blueberries with 1 Tbsp sugar and mint. Set aside for 5 minutes.
Take pie dough out of the refrigerator.
Pour berry mixture into the center of the pie dough leaving a 2-inch border around the outside edge.
Fold pastry edges over the fruit.
Brush the top outside layer of the pie dough with egg wash.
Sprinkle with the remaining sugar.
Bake 25-30 minutes or until bubbly and the pastry is golden.
Serve warm with ice cream or whipped cream.
Yields 4-6 servings.