Prep time 5 minutes
Cook time 25 minutes
Yield: Serves or Makes 2 Galettes
Preheat oven at 400 degree F.
Unroll the pie crusts onto a cookie sheet lined with parchment paper. Set aside.
In a small bowl mix your jam and your fresh fruit. You can do any combinations you like. I used blackberry jam with fresh blueberries. Another favorite combination of mine is cherry jam with fresh raspberries. Set aside.
In a large mixing bowl beat cream cheese, sugar, vanilla and egg. Put half of your mixture on one pie crust and half on the other. Leave about a 2 inch gap around edges (enough room to fold over crust) Place fruit mixture in dollops and gently swirl a bit, do not over swirl. Fold in your edges, it does not have to be perfect!
Wash edges with egg white, sprinkle with cane sugar. Bake for 20-25 min or until edges are golden. Let sit for about 30 min before cutting and serving. Enjoy!!!