• 2servings
  • 14minutes
  • 263calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 2 (9 inch) refrigerated pie crusts

  2. 3 fresh peaches - peeled, pitted and sliced

  3. 1 pint fresh strawberries, sliced

  4. 1/2 pint fresh blueberries

  5. 4 tablespoons white sugar, divided

  6. 4 tablespoons all-purpose flour, divided

  7. 6 tablespoons turbinado sugar, divided

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it.

  3. Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar.

  4. Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of turbinado sugar.

  5. Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.


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