Does making traditional fancy fluted pie crust intimidate? Have no fear! This Apple Pear Galette is here!
Christina speaking. Do you ever feel like you need a lesson in food words? I know that I do. Over the years I have picked up a decent though nowhere near to complete “gourmet” vocabulary so to speak. I’ve also noticed that some hard core foodies (whether intentional or not) seem to just expect you to know what some foodie word is because you’ve obviously read the whole encyclopedia relating to anything edible. And then you sit there with a half-smile on your face like you all know what a crostini is, but then you are wondering, do I really know EXACTLY what a crostini is? I know I’ve seen it a million times and it sounds like the word “crusty” and involves bread, so I’m sure it’s toasted related. (FYI: A crostini is just a toasted crusty bread with some type of topping; bruschetta is a specific type of crostini of the tomato-garlic variety. It took me awhile to make that distinction. Thank you very much Wikipedia.) Maybe this only happens to me. Maybe I just need to keep my mouth shut. Signs of a baker wannabe that was not formally schooled in the art of food-making.
And don’t even get me started on the French words used in food. They may make some amazing dishes and desserts and such, but don’t ask me how to pronounce anything or I just might make a fool of myself. I try though, I really do. I figure I’m usually pretty safe by just generally dropping off the second half of the word, cuz that’s how French works, right?
Well, enter the galette (pronounced: guh-let’ – see? you actually do say the end on this one? I guess my little plan above failed….). It’s one of those other foodie words that the first time I saw it, I was like, am I by default supposed to know what this is? Well, I’m glad I did a little research, because me and galette became close friends.
Galette is nothing more than a free-form crusty cake or pie. You could also call it a “rustic” pie. We like rustic around here, a.k.a. simple. And it really is as simple as that. You roll out the crust, you dump the filling in, fold over and pinch the edges, and bake. When it’s done, you have a beautiful creation!
Galettes can be really fun because in the name of “raw beauty” you can skip the hassle of fluting edges and creating fancy-schmancy designs on your pie crusts. Aren’t you glad when simple is trendy?
Obviously not all pies are galette convertible, but a lot of them are. Think anything fruit pie related. Yup. All works here. On some of your juicy variety berry pies, you are gonna wanna try avoid adding the juice that settles in your bowl when the mixture is macerating (soaking in the sugar). It will get juicy enough as it cooks so no need to over-slop. Peach, too. But it’s okay. Even if some juice leaks out a little, it’s doing so in the name of “raw beauty” and it still works. See, isn’t this genius?
We love this simple Apple Pear Galette that we are sharing today. Give it a try, and maybe mix things up on the Thanksgiving pie table this year, and do a couple of galettes to present a different fun finish that will be sure to impress your guests.
Apple Pear Galette (Rustic Pie)
- 1 rolled pie crust try our all-butter flaky crust, all-shortening flaky crust, or use a storebought crust
- 1 large apple or 2 small
- 1 large pear or 2 small
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 tablespoons beaten egg or 2 tablespoons milk optional, for wash
- 1 tablespoon granulated sugar optional, for topping
- 1 tablespoon apricot jam optional, for garnish
Preheat oven to 400 degrees F.
Place crust on a large cookie sheet (may line with parchment if desired for better cleanup).
Peel and dice apple and pear into long, thin slices.
Toss together flour, sugar, fruit, lemon juice, and cinnamon.
Place filling in the middle of the rolled crust, leaving a minimum of one inch around the edges.
Gently fold the first edge in about one inch toward the center. Rotate slightly around the shell and fold the next piece, pinching together the overlapping “corner”. Repeat until all edges have formed what map appear to be a rustic pentagon, hexagon, heptagon, or octagon.
Brush egg wash or milk wash on the folded over parts of the crust. (optional)
Sprinkle top and crust with sugar. (optional)
Bake for 45-50 minutes or until apple is as tender as desired.
If crust begins to brown too quickly, tent tinfoil over galette.
Right before serving, warm up the apricot jam slightly and spread over the fruit center to give it a beautiful shine!
Galettes are sooooo easy!
Roll out your crust and dump filling in the middle.
Fold up edges and pinch together so they are sealed.
Brush the pastry crust with milk or egg wash, if desired.
Sprinkle with sugar! And then, bake that baby!
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