This lovely treat was an experiment from the get-go, but worth every creative independent choice I made in the process.

First, the recipe said 6-8 apricots. I stopped at Barrett Orchards (Washington Fruit Place)  to purchase apricots. A HUGE bag, with possibly 20 apricots. And cherries. 2 pounds, Rainier and a different red cherry. I can’t remember the name. The recipe does not call for cherries, but I’ve been craving them.

Then. The recipe says refrigerator pie crust. Nope. First. It’s not whole wheat. So I searched for a simple whole wheat pie crust recipe. Quite simple, but did not make very much. Or roll too thin.

Mixed the cream cheese mixture to put on the crust and realized this is more like an apricot cheesecake, but with less filling. I also reduced the sugar. Added it to the too small crust. So beautiful!

And then apricots. It only took 3 to cover the top. I still have way too many for 2 people to eat before they are overripe.

Brush the crust with egg white. What crust??? There was barely enough to fold over. Ok. There wasn’t even enough to fold over. But I did my best to brush the crust edges. Sprinkled a little raw sugar on it like the recipe said. Barely any.

So now I have a lovely rustic apricot galette! We can’t wait to have it after lunch. Or for lunch.

I’m sorry, but I don’t know which magazine I tore this recipe out of…usually the pages have the name at the bottom. Thanks to Trinity Fruit Company for sharing this recipe!

Next time, I will search for a different crust recipe. And try to make a larger, more rectangular galette, due to the size of our cookie sheet and RV oven. One doesn’t bake big items in an RV. And use more apricots.

Bon appétit!