Blueberry-Peach Galettes

I should have read your reviews. Used fresh peaches, straight from the orchard, and blueberries straight from the store. Added some cinnamon to the fruit. The recipe definitely should have a binder/thickener of some sort -- had to "mop up" the juices twice during cooking.

This was excellent! However, I made LOTS of changes based on prior reviewers' input. I only made a half recipe (1 galette). I added: 1 1/2 T flour and 1/4 tsp. cinnamon to the peach mixture. I put 1 1/2 T. cornstarch on the crust before putting the filling on it. It barely ran out at all, and these were very juicy, ripe peaches. This was so easy to make; the hardest part was peeling the peaches (I boiled them for 1 minute, then put in ice water.) Served with vanilla bean ice cream!

As previously suggested, I brushed the inside of my pie crust with an egg wash and sprinkled it with tapioca to prevent juice leakage. I also mixed 1-2 Tbs of tapioca into my fruit before putting it into the pie crust and left off the apricot preserves. It was delicious and my guests were impressed!

This was awesome.

It turned out runny (I usually mix in a little cornstarch or tapioca). Should be consumed the day of making it. Not a huge hit in my house.

I have often made this, without using this recipe. I saw a general recipe from Jaques Pepin years ago using golden delicious apples, I think, and I revised it for many other fruits, and use either apricot or currant jam usually for the glaze, sometimes whatever I have. Often add cinnamon, or nutmeg, or a bit of citrus juice and peel. And I use flour or cornstarch as a thickener.sometimes, if the fruit is really juicy. I almost always sprinkle pies that are baked with turbinado, raw, sugar. Family likes the crunch. Using the Pillsbury pie crust makes for an easy fast tart for dessert, too. I think Pepin made his own, or he might have used pate brisee.