Blueberry-Concord-Grape Gallette

Blueberry Concord Grap Galette
This delicious, early fall pie is perfect to enjoy the last of the season's bounty and a great way to make a rustic and scrumptious dessert.
Blueberry Concord Grap Galette
This delicious, early fall pie is perfect to enjoy the last of the season's bounty and a great way to make a rustic and scrumptious dessert.
Servings
4-6generous portions
Servings
4-6generous portions
Instructions
  1. Preheat the oven to 375° degrees. Line a baking sheet with parchment paper.
  2. On a well-floured surface and with a well-floured rolling pin, roll out the dough to about a 12-inch circle. Using the rolling pin to help lift the dough, place the dough on the parchment-lined baking sheet. Set aside.
  3. In a large bowl, add the fruit, sugar, cornstarch, 1 pinch of salt, and lemon juice. Stir to coat the fruit well. Pile the fruit into the center of the pie dough and then spread it slightly, leaving 2 to 3 inches of bare dough around the outer edges.
  4. Fold the extra dough up and over to cover some of the fruit. Pinch and crimp the dough to create a bit of a frame around the fruit and to keep the fruit mixture inside the dough. Drizzle the olive oil on top of the fruit.
  5. In a small bowl, beat the egg, the remaining pinch of salt, and the water. Using a pastry brush or your finger, gently brush bits of the egg wash across the exposed dough.
  6. Bake about 40 minutes or until the top crust is golden brown and the fruit is soft. Serve warm or at room temperature. Let cool completely before gifting.
  7. Store, covered, at room temperature up to 2 days, or a little longer in the fridge.

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