Stone Fruit Galette

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Painted Fork Blog | Stone Fruit Galette Recipe

This recipe is just another iteration of my faaaaaavorite treat – a simple galette. What is a galette? Basically, it’s just a rustic pie that is shaped by folding over the dough around the edges to hold the goodies in rather than filling a deep dish. I love it because it is SO quick, simple, and completely removes the stress of soggy bottom pies.

I hope you enjoy as much as I did!


Painted Fork Blog | Stone Fruit Galette Recipe

Stone Fruit Galette Recipe:


  • 1 chilled pie crust dough (recipe here)
  • 1 lb mixed stone fruits like peaches, nectarines, and plums cut into wedges
  • 1 13oz jar of apricot preserves
  • 1 egg for egg wash
  • 2 tablespoons flour
  • Raw sugar for sprinkling
  • A pinch of ground ginger


  1. Roll out pie crust into a large sheet that is just about the size of a cookie sheet and about 1/2 centimeter thick. Carefully transfer to parchment lined baking sheet. Dough should be easy to handle if properly chilled.
  2. Spread apricot preserves in an even layer, leaving about 1 inch around the edges like a pizza with sauce.
  3. Toss stone fruits with flour and arrange in an even layer on top of the preserves (can be neatly arranged or just dumped and spread into an even layer).
  4. Sprinkle about 1 tablespoon raw sugar, a pinch of sea salt, and a pinch of ground ginger on top. Gently fold edges over and press to seal.
  5. Mix egg white with 1 tsp water and mix til frothy. Brush around edges and sprinkle with raw sugar.
  6. Bake at 400*F for about 30 mins or until nicely golden around the edges.
  7. Allow to cool completely so juices can thicken. Enjoy!

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