How's that for an impressive title for a simple, quick, and inexpensive pie?
A Galette does away with the pie pan and puts piecrust on a baking sheet. Then the filling is put in, and the edges are folded up and over. After that, the galette is baked. But there is always the risk of a leak - this recipe avoids that.
My solution?
First, roll out your favorite piecrust to a diameter of about 14 inches. Place it in a 9" pie pan. Now fill it with your favorite combination of fresh fruit. The local store had peaches at $1.49 per pound, so I went with them.
Ingredients:
3 cups fresh or frozen peaches
1/2 - 3/4 cup sugar (varies according to taste and the fruit)
3 tbsp flour
1/8 tsp nutmeg
1/2 tsp cinnamon
Pinch of salt
1 tsp lemon juice
1/2 tsp vanilla extract
1/2 cup fresh blueberries
1/4 tsp. turbinado (or other) sugar
1 14-inch pie crust
Dot with butter (about 1 tbsp)
(Note: you can substitute some diced dried apricots, dried cherries, blackberries or raspberries for the blueberries. No doubt there are other choices that work well.)
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Make a piecrust, about 14 inches in diameter. Place in a 9-inch pie pan. Piecrust will overlap the pan.
Measure peaches, and if frozen microwave to room temperature or a little warm.
Combine sugar, flour, nutmeg, salt, and cinnamon and whisk together.
Add peachs to flour-sugar mix.
Add blueberries, vanilla, lemon juice.
Mix together gently but thoroughly.
Pour mix into piecrust.
Dot with butter. Use about 1 tbsp.
Fold edges over, thus partly covering the filling.
Sprinkle with turbinado (or other) sugar. Bake.
Bake at 325 for 30 minutes to cook the fruit, then increase to 350 for 10 minutes to brown the crust.
Enjoy while warm. Vanilla ice cream optional.
Hope you like it!
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