- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 55 mins
- Serves
- 8
Ingredients
- 1 pkg
- frozen Compliments Deep Dish Pie Shells (2 shells)
- 340 g
- 3 cups
- mixed pitted and ½-inch wedged stone fruit, such as peaches, nectarines, plums, apricots, and halved cherries
- 750 mL
- 1 tbsp
- raw or coarse sugar, plus more for sprinkling
- 15 mL
- 1 tbsp
- Compliments Corn Starch
- 15 mL
- 2 tsp
- 35% cream or beaten egg
- 10 mL
- 1 tbsp
- Compliments Apricot Jam (optional)
- 15 mL
- Mint leaves, for garnish (optional)
- Whipped cream, for garnish (optional)
Directions
Step 1
Position rack in lower third of oven, then preheat to 450F. Line a large baking sheet with foil or parchment.
Step 2
Meanwhile, set pie shells on counter to thaw, about 15 min. Then gently lift shells out of foil plates and arrange on prepared sheet, without touching.
Step 3
Toss fruit with sugar and corn starch in a large bowl. Divide fruit mixture evenly between shells, leaving a 2-inch border. Carefully lift and fold pastry edges over part of filling. (Centre of pie should not be covered with pastry, and edges will be uneven). Brush cream over pastry edges, then sprinkle with more raw sugar, if desired.
Step 4
Bake until pastry is golden and fruit is tender, about 20 min. Brush warm fruit with jam, if desired. Let galettes stand on sheet for 5 min.
Step 5
Garnish with mint leaves before serving warm or at room temperature with whipped cream.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 220
- Fat:
- 10 g
- Saturated Fat:
- 4.5 g
- Carbs:
- 31 g
- Fibre:
- 1 g
- Sugar:
- 9 g
- Cholesterol:
- 10 mg
- Protein:
- 10 g
- Sodium:
- 130 mg
