Peach and Plum Galette

Besides using a packaged pie crust (if you wish), this is  made with peaches and plums .  When made with both, it is truly phenomenal tasting.

You need pastry for double crust 9 inch pie (even though it is a free form dessert you should measure it out.


  • 3 cups sliced red or purple plums
  • 3 cups peeled and sliced peaches
  • 1/2 tsp. almond flavouring
  • 1/3 cup berry sugar
  • 3 tbsp. flour
  • 1 egg yolk
  • 1 tsp milk
  • 2 tbsp sugar
  •  4 tbsp red currant jelly, melted

Preheat oven to 425 degrees. Roll out the pastry to about 14 inches and transfer to a parchment lined baking sheet.

In  a large bowl, toss the fruit with 1/3 cup of sugar, flavouring and the flour. Place fruit on the pastry, mounding in the middle and within 2 inches of the edge. Fold the pastry up over the fruit to create a border, leaving the fruit exposed.

Sprinkle the pastry and the fruit with the 2 tbsp. of sugar. Bake in the oven for 15 minutes then reduce the temperature to 375 degrees and bake for another 30 minutes or until the fruit is tender and the pastry is a light golden brown.

Remove from oven and brush the pastry with the melted jelly. The secret here is to serve it warm and with a generous dollop of whipped cream or vanilla ice cream.  Coffee anyone?


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