Plum and Blueberry Galette

     At first I wasn't sure I was even going to write up this recipe.  After seeing the finished product, with it's leaky juices and uneven crust, I didn't quite think it was worthy of posting.  Well after tasting this sweet and tart rustic pie, I decided to share it with you.  It was very delicious, a perfect summer dessert.  The pie crust mix came together easily, you'll need flour on your rolling pin to prevent it from sticking and if you roll it out and fill in on the parchment paper you'll have no problems transferring it to your dutch oven.  Pie crusts are not my forte so many of you more experienced pie bakers will probably do a better job of forming the crust than I did.  I'm sure you could make this with a ready made refrigerated pie crust and it would be equally as good.  In my 12 inch dutch oven, it baked for 35 minutes with 12 coals in a ring around the bottom, 18 in a ring around the outside of the lid and 10 spaced evenly in the middle.  Serve it while it's warm, top it off with some vanilla ice cream and savor the flavors of summer.

Plum and Blueberry Galette
Filling:
4 large plums, black or red, pitted and cut into 1/2-inch wedges
1/2 cup blueberries
1/2 cup granulated sugar
4 tsp cornstarch
Crust:
1 11 oz box pie crust mix
3 Tblsp granulated sugar
Pinch ground ginger
1/3 cup water
1 egg lightly beaten

     Lightly oil or spray 12 inch or larger dutch oven.
     Cut 15 inch circle of parchment paper.
     In a medium size bowl, toss together plums, blueberries, 1/2 cup sugar and cornstarch; set aside.
     In a large bowl, combine pie crust mix, 3 Tblsp sugar, ginger and 1/3 cup water.
     Stir until mixture begins to come together.
     Roll out to a 13-inch circle on parchment paper.
     Spoon filling onto center of crust, leaving a 3-inch border all around.
     Fold edge of crust partway over plum mixture.
     Brush pie crust with beaten egg.
     Bake at 375 degrees for 35 minutes or until crust is browned and bubbly (some juices may leak out of the crust).
     Cool in dutch oven for 20 minutes before lifting out with parchment paper.
     Makes 4-6 servings.

Roll and fill pie crust on parchment paper before
transferring to dutch oven

Fold crust over fruit and brush with beaten egg

Bake at 375 degrees for 35-40 minutes

A rustic but very delicious summer dessert