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.
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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.
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| Servings |
| 4-6generous portions |
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Ingredients
- 1 pie dough
- 2cups blueberries
- 2/3cup seedless concord grapes, off the stem
- 2tbs maple sugar
- 3tsp cornstarch
- 2pinches sea salt, divided
- 2tbs lemon juice
- 2tbs extra-virgin olive oil
- 1 large egg
- tbs cold water
Instructions
- Preheat the oven to 375° degrees. Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- Store, covered, at room temperature up to 2 days, or a little longer in the fridge.
