By now it should be pretty clear that I’m a stress baker, and the job search has got me just a wee bit stressed these days. This weekend I realized that even with the blackberry kick I’ve been on, I haven’t made any truly fruit-based desserts. So when I stumbled across this Cherry Peach Galette recipe on Eat Drink Love I couldn’t resist. It had everything you need for a summer dessert: easy, fruity, and damn tasty.
I haven’t dabbled in crust-making much, so I stuck with the Pillsbury refrigerated crusts. Honestly, I think the Pillsbury crusts are pretty good for a store bought crust and since easy was high on my list I’m pretty happy with that choice. Plus it makes this the perfect dessert for those who don’t consider themselves bakers.
I will warn that the only part of this that takes a long time is pitting cherries. Your hands will be bright red and your table/cutting board will too. Not to mention you’ll have cherry under your nails for quite some time. Does anyone know of a better way to pit cherries than cutting them open and forcing the stupid pits out with your nails? ‘Cause I’m definitely making this again, cherry difficulties or not.
Cherry Peach Galette (Recipe from Eat Drink Love)
- 1 refrigerated pie crust
- 2 peaches
- 2 cups cherries
- 2 Tbs. sugar
- 1 1/2 tsp. cornstarch
- 1/2 tsp. cinnamon
- dash of salt
- 1 tbs. lemon juice
- 1 egg white (the original called for milk but I didn’t have any)
- Turbinado sugar (natural brown sugar, or sugar in the raw)
Preheat oven to 400 degrees F.
Peel and slice peaches. Halve and pit cherries. Combine fruit in a large bowl.
In a separate bowl mix sugar, cornstarch, cinnamon and salt. Mix the sugar mixture into the fruit and then mix in lemon juice.
If the pie dough is not already in a 12 in. round then roll it out. Place the dough onto parchment paper on a baking sheet. Pour the fruit mixture into the middle of the dough, leaving a 2 inch border around the outside. Fold the sides up, pleating so that it forms a border around the fruit. Brush the crust with the egg white or milk. Sprinkle the crust with turbinado sugar.
Bake 25-30 minutes. Crust should be golden brown.