Blueberry-Peach Galettes

Very runny, and the pie dough was still raw on the bottom. I actually baked it longer than stated in the recipe. Won't make again.

I've made this with the bought crust and vowed never again--too thin and without any texture. Today I used the wonderful galette pastry recipe that's on the CL site here under "plum galette." What a difference! And yes, everyone is right--you do need a bit of flour or cornstarch in the fruit if it's juicy and fresh, and I see no need for sugar except some turbinado sugar to dust the top for a pretty sparkle.

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.

This was awesome.

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!

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.

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!