GALETTE, BERRY AND/OR PEACH

1 recipe for pie crust
2 cups peaches, berries (blue, black, raspberry) or combination
1/3 cup evaporated can juice (natural sugar)
1/4 teaspoon cinnamon
Pinch salt
1 Tablespoon cornstarch
1 cup additional fruit or berries

Method
Place fruit, natural sugar, cinnamon and salt in medium sauce pan over medium heat. Cook to dissolve sugar and just slightly cook fruit. Place cornstarch in small bowl and add enough water to dissolve (1-2 T). Add dissolved cornstarch to simmering fruits, mixing to combine. Cook for a minute and remove from heat and add the additional uncooked fruit. Refrigerate cool to use later in galettes.
Set oven temp to 400°F.
Roll pastry and cut into 6 inch circles. Place onto baking sheet and crimp (flute) edges all around. Fill centers with chilled cooked fruit. Bake for 15-20 minutes, until crust is golden and bottom crust is also done. Lift galette with pancake turner to check. If not brown on bottom yet, but good color on the fluted edge, lower heat to 350 for 5 more minutes.

Cool at room temperature and serve warm or room temperature with whipped cream or ice cream.