cherry peach galette

Yay for stone fruit!  You can use this pie crust or the one provided which is not sweet and very buttery.  A galette is a free form pie.

Buttery Pie Crust

3 cups flour

2 very cold sticks butter, cut in pieces

1 teaspoon salt

1/4 cup water, or so

egg yolk and milk for wash

Mix flour and salt in a large bowl.  Combine pieces of butter with fingers until it resembles a coarse crumb.  Slowly add water and form into a flat rectangle.  Chill for 2 hours.

Stone Fruit Filling

4 peaches, pitted, peeled and chopped

2 cups cherries, pitted and cut in half

1 lemon, zest and juice

1 tablespoon sugar

Toss peaches and cherries with sugar, zest of 1 lemon and a light squeeze of its juice.

Preheat oven to 375 degrees and roll out dough onto a large rectangle and place on baking sheet.   Pile fruit in center leaving a border.  Fold dough border over to create galette.   For the wash, whisk egg yolk and a splash of milk together in small dish and brush over crust.  Bake about 25 minutes.

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