Peach and Blueberry Galette

Preheat oven to 400ºF.

Mix sliced peaches, blueberries, 1/4 cup (4 tablespoons) sugar, cornstarch, lemon juice, and vanilla in a bowl. Set aside.

Place rolled out pie crust on parchment-lined baking sheet (or silicone mat). Arrange the fruit mixture in the center of the pie crust, leaving about 1 1/2 inches around the outside rim of the crust without fruit. Fold the extra pie crust towards the center. Don’t worry about being too perfect!

Brush the crust with the beaten egg and sprinkle with remaining 1/2 tablespoon sugar. Bake for 35–40 minutes, or until crust is light golden brown.

Serve with ice cream or whipped cream.