Plum Nectarine Galette

For the pie crust:
Into a large bowl, add sifted all-purpose flour, salt and granulated sugar and whisk together to blend. Next, add diced butter and shortening to the dry mixture. Using a pastry cutter or fork, begin cutting butter and shortening into the flour creating various sizes of crumbs. The crumbs should range from coarse pea shapes to larger chunks.

Add the egg yolk and vinegar into the crumb mixture and stir around to combine. Finally, slowly pour the cold milk or water around the entire mixture in two intervals, using your hands to begin bringing the dough together. After the last milk addition, shape the dough with your hands into a flatter ball disk. Wrap the ball in plastic wrap and place in the refrigerator for at least 1 hour.

To assemble:
Preheat oven to 375 F.

Unwrap the dough and place it on a lightly floured work surface. Roll out the cold dough to the size of your liking (about the size and thickness of a standard pie crust) then carefully move it to a parchment paper lined rimmed baking sheet. Alternate plum and nectarine slices in a circular pattern in the center of the dough leaving at least one inch of pie dough on the outskirts to fold over.

Next sprinkle sugar and cinnamon over the fruit slices then fold over the remaining pie dough. Brush egg wash over the dough.

Bake for 30-40 minutes or until filling is tender and bubbly and crust is golden brown. Serve with my Big Mama’s Vanilla Ice Cream if you really want a treat!