Recipe: Blueberry-Peach Galettes (using refrigerated pie crust)

BLUEBERRY-PEACH GALETTES

1 (15 ounce) package refrigerated pie dough (such as Pillsbury)
6 cups sliced peeled peaches (fresh or frozen, thawed)
1 cup blueberries (fresh or frozen, thawed)
1/4 cup plus 1 tablespoon white granulated sugar, divided use
2 tablespoons apricot preserves, melted, divided use

Preheat oven to 425 degrees F. Line a baking sheet with foil or parchment paper.

Roll 1 dough portion into a 12-inch circle; place on the lined baking sheet.

Combine peaches, blueberries, and 1/4 cup sugar. Arrange half of peach mixture in center of dough, leaving a 3-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture). Brush half of melted preserves over peach mixture and edges of dough. Repeat procedure with remaining dough, peach mixture, and preserves.

Bake at 425 for 10 minutes. Reduce oven temperature to 350 degrees F (do not remove galette from oven); bake an additional 20 minutes or until lightly browned.

Sprinkle remaining 1 tablespoon sugar over top of each. Serve warm or at room temperature. Cut each galette into 8 wedges.

Makes 2 galettes, 16 servings
Adapted from source: The Best of Cooking Light 3