Name: Stone Fruit Galette
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 slices
Cuisine: American
Ingredients: pie dough; 2 pounds stone fruit; 66 grams granulated sugar; 1 tsp instant tapioca; egg wash; raw sugar

You can choose any of your favorite stone fruits to make it your own! If you don't have leftover pie crust laying around, you make this galette dough. I love galettes for their simplicity and elegance. They are the perfect easy summer dessert, especially when served with vanilla ice cream!

Dessert

1 h 20 m

American

Sloane’s Table

March 10, 2026

Atsloanestable.com

From the Cook

1/3

Stone Fruit Galette

Sloane’s Table Verified

Atsloanestable.com

Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

In a large bowl combine the sliced stone fruit, sugar, and instant tapioca. Set aside.

On a lightly floured surface, roll out the pie dough in a rough circle to about ⅛'' in thickness. Arrange the stone fruit on the pie dough, leaving a two inch border around the edge.

Fold the edges over the fruit. Transfer the galette to the prepared baking sheet. Brush the edges of the dough with the egg wash and sprinkle with raw sugar.

Turn the oven down to 375 degrees F and bake the galette for 45-50 minutes or until the edges are a deep golden brown. Allow galette to cool for 10-15 minutes before topping with ice cream and serving.

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Macerate Your Stone Fruit 🍑
Toss your stone fruit with sugar and instant tapioca 30 minutes before assembling the galette to draw out juices and create a thickened filling that won't make the crust soggy.
Chill Your Dough Thoroughly ❄️
Refrigerate your pie dough for at least 2 hours before shaping to prevent shrinkage during baking and ensure a flaky, tender crust with clean edges.
Egg Wash Application Technique 🥚
Apply egg wash only to the exposed dough border, avoiding the fruit filling, and use a light hand to prevent pooling that can create uneven browning or soggy patches.
Raw Sugar Creates Textural Contrast ✨
Reserve your raw sugar for the final sprinkle on top just before baking—it won't dissolve like granulated sugar, creating a beautiful, crunchy, professional-looking finish.
Parchment Paper Prevents Sticking 📄
Bake your galette on parchment paper rather than a greased pan to prevent the bottom from sticking while allowing the crust to crisp beautifully without moving it.