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nectarine and blueberry galette

A simple baked fruit dessert comes together nicely with both nectarines and blueberries nestled in an all-butter pie crust.  I like making two pie crusts at a time for this galette, slipping one into my freezer for later, yea the hard part is done.  I served this with vanilla ice cream and that's the way to go with any fruit pie, open faced or not.  My grandfather loved pie, I always thought that was his generation, but now I see that pies are back in style with many varieties and he would have loved all of them.  I mean my grandfather really loved pies, for him- a week didn't go by without a slice of pie 🥧  served with a coffee ☕️ and his love of pie made a big impression on me as a young person.  I remember he loved fruit pies, berry pies were his favorite.  I'm sure he would have liked this galette with nectarines and blueberries, I wonder if he would have liked a double espresso with his pie?

Ingredients and Recipe for Nectarine and Blueberry Galette 
Makes one 9" galette 

1 recipe for all butter pie crust, makes enough for two galettes, wrap and freeze one for later
*see below

4-6 tablespoons sugar,  to taste
1 teaspoon lemon zest
1 teaspoon vanilla bean paste
1 tablespoon flour
1/8 teaspoon sea salt
3 nectarines, pitted and sliced
1&1/2 cups blueberries
1 tablespoon lemon juice
1 beaten egg
1-2 teaspoons lavender sugar

* pie crust-makes enough for two galettes, freeze one for later

2 & 1/2 cups all purpose flour
1/2 teaspoon sea salt
14 tablespoons chilled unsalted butter, cut into bits
1/2 cup ice water plus 1-2 tablespoons as needed
Additional flour for rolling out dough

Use a food processor for quick pie crust, chill the work bowl and blade.
Put flour, salt and butter into the chilled bowl.
Pulse 15 times.
Add 4 tablespoons of ice water.
Pulse 10 more times.
Add 4 more tablespoons of ice water.
Pulse 5 more times.
Turn the ingredients out and finish by hand, adding additional ice water as needed.
Divide the dough in two, slightly flatten and wrap- place one in the fridge to chill and freeze the other half.

Heat the oven to 400F
line a baking sheet with parchment 

 In a large bowl combine the sugar, lemon zest, vanilla bean paste, flour, and sea salt, stir together.
Add the nectarines, blueberries and lemon juice.

Roll out the chilled pie crust dough into a 12" circle, using sprinkled flour as needed to prevent sticking.
Place the rolled dough onto the prepared baking sheet.
Stir the fruit filling to combine and pile up in the center of the dough, leave a 2" border.
Fold the edge of the dough back over the fruit gently pressing to seal all the folds.
Brush the dough with the beaten egg and sprinkle on the lavender sugar.
Bake until deeply browned and fruit juices are bubbling, about 45-50 minutes.
Cool slightly before serving.









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