If you love pie but want it in a jiffy, this stone fruit galette is for you.Buttery crust cradles jeweled nectarines, plums, and apricots that are minimally dressed so their fresh sweetness shines.Stone Fruit Galette Print Recipe Pin Recipe Makes 1 (9-inch) galette Ingredients  ½ pound (226 grams) fresh apricots (about 2 small apricots), halved, pitted, and sliced ½ inch thick½ pound (226 grams) fresh plums (about 2 medium plums), halved, pitted, and sliced ½ inch thick½ pound (226 grams) fresh peaches (about 2 medium peaches), halved, pitted, and sliced ½ inch thick¼ cup (50 grams) granulated sugar2 teaspoons (6 grams) cornstarch1 teaspoon (3 grams) kosher salt1 teaspoon (1 gram) lemon zest¼ teaspoon grated fresh gingerAll-Butter Pie Dough (recipe follows)1 large egg (50 grams)1 tablespoon (15 grams) waterTurbinado sugar, for sprinkling InstructionsLine a baking sheet with parchment paper.In a large bowl, stir together all fruit, granulated sugar, cornstarch, salt, lemon zest, and ginger.On a lightly floured surface, roll All-Butter Pie Dough into a 14-inch circle.

Transfer to prepared pan.Using the back of a knife, lightly score a 9-inch circle in center of dough.Arrange fruit within circle as desired.

Fold excess dough over fruit, pleating and folding as desired.Refrig

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