1/4cupunsalted buttercold and diced into small pieces
1-2tablespoonscold milk or water
1largeegg plus 1 teaspoon waterbeaten
For the Filling:
1plumpitted and thinly sliced
1nectarinepitted thinly sliced
For the Pie Crust:
To a large bowl, add sifted all-purpose flour, salt and granulated sugar and whisk together to blend.
Next, add diced butter and shortening to the dry mixture. Using a pastry cutter or fork, begin cutting butter and shortening into the flour creating various sizes of crumbs. The crumbs should range from course pea shapes to larger chunks.
Add one egg yolk and vinegar to crumb mixture and stir around to combine.
Finally, slowly pour in milk or water around the entire mixture in two intervals, using your hands to begin bringing the dough together.
After the last milk addition, shape the dough with your hands into a flatter ball disk. Wrap the ball in plastic wrap and place in the refrigerator for at least 1 hour.
Preheat oven to 375 degrees.
Roll out cold dough to size of your liking then alternate plum and nectarine slices in a circular pattern to the center of the dough leaving at least one inch of pie dough on the outskirts to fold over.
Next sprinkle sugar and cinnamon over slices then fold over the remaining pie dough.
Brush egg wash over dough.
Bake for 30-40 minutes or until filling is tender and bubbly and crust is golden brown. Serve with my Big Mama's Vanilla Ice Cream if you really want a treat!
Plum Nectarine Galette
Amount Per Serving
Calories 328Calories from Fat 180
% Daily Value*
Total Fat 20g31%
Saturated Fat 9g45%
Total Carbohydrates 31g10%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.