Peach-Raspberry GaletteSubmitted by: LIVINTODAY
Introductionadapted from WW recipe adapted from WW recipe
1 refrigerated piecrust (like Pillsbury)
1/3 cup + 2 tbsp sugar
1 tbsp cornstarch
1/2 tsp grated lemon zest
3 medium peaches pitted and sliced in 1/2" wedges
1 container of raspberries (6 oz. container)
Preheat the oven to 400 degrees
Prepare a cookie sheet by spraying with a nonstick oil spray
Unroll the pie crust and place it on the cookie sheet
In a large bowl stir together 1/3 cup of sugar, 1 tbsp of cornstarch and 1/2 tsp of lemon zest.
Add the peaches and toss then gently fold in the raspberries.
Spoon the filling in the center of the crust leaving a 2 inch border.
Fold the edge of the crust over the filling, pleating it around the edge.
Brush the crust edge with water and sprinkle the entire galette with 2 Tbsp. of sugar.
Bake in a 400 degree oven for 35 minutes.
Let cool for 10 minutes before slicing.
Number of Servings: 10
Recipe submitted by SparkPeople user LIVINTODAY.