Apricots, plums, peaches, nectarines – whatever summer fruit you've got will love being nestled in a flaky gluten-free pie crust, softly spiced, drizzled with honey, and served up with drippy ice cream in this summery stone fruit galette.
Prep: 20 minutes
Cook: 35 minutes
Chilling time: 30 minutes
Total: 55 minutes
Use any combination of stone fruit you like here, and vary the amounts based on the size of your fruit – you’ll want about 4 cups once it’s all sliced up. Plums, pluots, apriums, apricots, white or yellow nectarines or peaches – all work well here. Dial the sugar up or down based on how sweet or tart your fruit is, and add a little extra cornstarch if using a larger quantity of plums or pluots, which have a higher water content.
Be sure to give yourself time to make the dough, give it two turns, and let it chill; a few hours total, most of which is inactive. The dough can be made up to 3 days ahead and refrigerated airtight.
If gluten isn’t an issue, feel free to make this with your preferred pie dough; you’ll need enough for one single-crust 9-inch pie.
Nutritional values are based on one of eight servings.