Peach Galette

PIE CRUST

1 1/4 cups (10 oz) flour

5 oz (heaping 1/2 cup) monk fruit sweetener

5 oz butter

1 egg

INGREDIENTS

• 1 

  refrigerated rolled pie crust

• Flour, for surface

• 2 

  medium peaches, cut into 1/8-in.-thick wedges

• 1/2 tsp. 

  almond extract

• Pinch kosher salt

• 1/4 c. 

  plus 1 Tbsp turbinado sugar (or monk fruit sweetener), divided

• 1 tbsp. 

  cornstarch

• 1 pt. 

  raspberries

• 1 

  large egg, beaten

Instructions

1. Step 1Heat oven to 375°F. Unroll crust onto lightly floured surface and roll to 12-inch diameter. Transfer to parchment-lined baking sheet. 
2. Step 2In bowl, toss peaches with almond extract, salt, and 1/4 cup turbinado sugar (or monk fruit sweetener). Toss with cornstarch, then fold in raspberries. Spoon onto dough, leaving 2-inch border around edge.
3. Step 3Fold dough border over fruit, crimping edges as necessary to encase filling. Brush border with egg and sprinkle with remaining 1 tablespoon turbinado sugar.
4. Step 4Bake until fruit is tender and bubbling and crust is golden brown, 40 to 45 minutes.

Yield: 6-8 servings / Prep time: 1 hour and 5 minutes