Rustic Fruits-of-the-Summer Galette

Once a year my book club--The Amazing Book Club of Doom--has a book/movie combo.  We read a book made into a movie (or vice-versa), watch the movie together, and discuss both.  In previous years it was Agatha Christie's Murder on the Orient Express and the classic 1974 film, or Ian Fleming's Casino Royale followed by the 2006 movie.  This year we read the graphic novel of The League of Extraordinary Gentlemen vol. 1, then watched the 2003 movie.

The other notable thing about this book/movie meeting is that we also usually eat pie.  I'm not sure why or where the pie-thing came from, 'cause it pre-dates my membership in the club.  But it is almost certainly our best meeting of the year.  This year there was pizza and sweet pies.  Someone brought a cherry, another brought blueberry/frangipane, and another was chocolate cream.  Someone else brought peach/cream mini pies made in wonton wrappers. They were all really awesome.

My contribution was a rustic fruit galette--Fruits of the Summer--and it gave me an opportunity to try a new technique.  It was incredibly easy, especially because I used a store-bought crust...and it turned out great!

[Oh, and I based my version on a recipe from a blog called Gimme Some Oven.]  

Ingredients:

• 1 (9 inch) refrigerated pie crust (I used Pillsbury)
• 2 Tbsp. sugar, plus extra for sprinkling on crust
• 1 Tbsp. cornstarch
• 1 large egg, beaten
• 3 cups of fresh fruit, cut into bite-sized pieces (I used peaches, strawberries, and blueberries...because that's what I had in my house)

Directions:

1. Preheat oven to 425 degrees. 
2. Unroll pie crust and put it out flat on a parchment-lined baking sheet
   
3. In a medium bowl or really big measuring cup, mix together fruit, sugar, and cornstarch. (The recipe I looked at suggested that if there's a lot of extra juice, you should pour the whole fruit mixture into strainer. I didn't have to this time, though.) 
     
   
   
4. Put the mixture in the center of the unfolded pie crust, with a 1 1/2- to 2-inch border.
   
5. Fold up the uncovered border over the edge of the fruit and pinch into pleats.
   
6. Brush the egg onto the crust, and sprinkle crust and top of fruit with sugar.
   
7. Bake in preheated oven until crust is lightly browned, 12 to 15 minutes.
   
8. Serve warm or at room temperature (or, if you happen to have left-overs, you could serve it cold from the fridge).