Peach-raspberry Galette

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 1 refrigerated pie crust, room temperature (from 15-oz. box )
• 1/3 cup sugar (plus 2 tbsp.)
• 1 tablespoon cornstarch
• 1/2 teaspoon lemon zest
• 1 1/2 lbs peaches (halved, pitted and cut into 1 inch wedges, about 5 peaches)
• 6 ounces raspberries (1 container)

Recipe

• 1 preheat the oven to 400 degrees f. line a large baking sheet with parchment paper.
• 2 on a lightly floured surface, roll the crust into a 13-inch round. transfer to the prepared baking sheet.
• 3 whisk together 1/3 cup of sugar, the cornstarch, and lemon zest in a large bowl. add the peaches and toss to mix well. gently stir n the raspberries. spoon the filing over the crust, leaving a two inch border. fold the edge of the dough over the filling, pleating it as you go around. lightly brush the edge of the dough with water; sprinkle the edge and the fruit with the remaining 2 tablespoons sugar.
• 4 bake until the filling is bubbling in the center and the crust is browned, about 35 minutes. let cool 10 minutes. slide the galette with the parchment paper onto a wire rack. with a spatula, separate the galette from the parchment; slip out the parchment and discard. let the galette cool completely. cut into 10 wedges.