Plum and Blueberry Galette

Fall is around the corner, and there's nothing better than eating a warm delicious pie as the weather starts to cool. The delicious almost floral taste of these red plums pairs perfectly with blueberries. I decided to go with a galette for this, because the galette is like a rustic open faced pie, and I wanted the beautiful hues of red, purple, and blue to show throughout the pie. The crust is a soft cake like crust that holds this filling perfectly, and because the crust is almost cake like, this pie is best served warm with a scoop of vanilla Ice cream...now that's comfort & indulgence!

FULL RECIPE VIDEO BELOW⬇️⬇️

Ingredients:

*Filling

- 6 red plums (peeled and sliced)

-1 cup fresh blueberries

-1/2 cup brown sugar

-squeeze of lemon juice

-1/2 teaspoon apple pie spice (cinnamon, nutmeg, allspice)

*Crust:

-2 cups Bisquick (divided)

-pinch of salt

-2 teaspoons sugar

-4 tablespoons butter (cut into small pieces)

-1 egg

-1/4 cup cold water

Directions:

Wash, peel and slice the plums. In a small saucepan over Medium heat add the plum slices and blueberries along with the sugar, lemon juice, and spices.

Cook the mixture and let it reduce for 5-7 minutes, until it turns a dark burgundy color and the sauce thickens into a syrup consistency. Then remove from the heat and let it cool completely.

Now to make the crust, in a bowl add 1 cup of the bisquick, sugar, salt, along with the butter and mix together by hand or with a dough cutter to combine them together until small crumbs form.

Then add the egg and water and mix with a spoon until combined. Finally add the the remaining 1 cup of bisquick and mix with a spoon, then by hand until a dough ball forms.

Once the dough has formed, place a sheet of parchment paper onto your counter and add the dough onto it. *This is crucial because the dough will be a bit on the softer side and difficult to transfer without breaking. If it's formed directly on the parchment paper, you won't have to lift or transfer it anywhere and risk it falling apart. You can simply slide the parchment paper with the crust on it directly onto your baking sheet and keep the crust intact. Form the dough into a disk, and roll it out on your parchment paper using a lightly floured rolling pin. Roll it to about 1/4 inch thick which should make a perfect 12 inch in diameter circle.

Use a spoon with holes in it (slotted spoon) to scoop the fruit filling into the center of the crust and reserving most of the sauce. *Reserve the drained sauce for topping when the pie has baked.

Spread the filling around, but be sure to leave about 1-1/2 inches of pie crust space around the edges as these will be folded over the filing to create the signature galette look.

Grab the crust and fold it over towards the center in sections. (Watch the video below for reference.) It doesn't have to be perfect and that's the great thing about galettes, they are rustic and perfectly imperfect.

Now grab your baking sheet and place it next to the parchment paper with the galette, simply lift the parchment paper with the galette on it and transfer it onto the baking sheet. Bake the galette at 350 degrees farenheit for about 20 minutes.

The galette is best served warm, you can drizzle the remaining sauce all over top of it at this point, and serve with a side of vanilla ice cream for a real indulgent dessert. Enjoy!

FULL RECIPE VIDEO