Martha Stewart's cream cheese pie crust:
2 teaspoons cold water
1 teaspoon cold cider vinegar
1 1/2 cups all-purpose flour, plus more for surface
1/2 teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
4 ounces cold cream cheese, cut into small pieces
1 egg, beaten
coarse sugar for sprinkling
4- 5 peaches
1 cup blackberries
1/4 cup brown sugar
1 T flour
1/2 t cinnamon
1/4 t nutmeg
1/4 t cardamom
Combine flour, salt, butter, and cream cheese in a bowl. Cut with a pastry cutter until it resembles coarse crumbs meal.
Combine water and vinegar, and pour in a steady stream while stirring.
Flatten into a disk on saran wrap, and chill for an hour. Chill the dough. You can't chill because you need to start peeling and slicing peaches.
Ok, like I said, time to peel and slice the peaches. Combine the slices peaches and blackberries in a bowl.
Add the sugar, flour, cinnamon, nutmeg, and cardamom.
Stir together, but stir lightly so you don't crush the berries.
Looks delicious already! Preheat your oven to 350 and get your pie crust dough back out. Roll it onto lightly floured parchment paper. Transfer the paper to a cookie sheet with a lip.
I know. It's rough. That's ok with a galette! Now spoon your fruit mixture onto the center of the crust, then fold the edge up in sections. It should have pleats, but shouldn't crack too much. Mine cracked a bit, but I wasn't too concerned. Rustic pie, people.
Brush your crust with the beaten egg, and sprinkle on coarse sugar. Or regular sugar works just fine, too.
Bake for 20 to 30 minutes, or until the crust is nicely browned. Let cool for 15 minutes before cutting.
Hope you enjoy! It tastes *just* like summer.