I love making galettes, a free-form pie that is flat and tends to have a top-crust which differentiates it from the tart, which is open. The look is rustic and unrefined, but the possibilities are endless and the flavor combinations are up to the baker.
Plus, I lost my beloved pie dish when we moved a few years ago, yet to be replaced, and galettes give the taste and experience of pie without the proper bakeware.
If you’ve yet to start fall baking, try this one! It’s light, sweet, fresh, slightly buttery and so good. Everything you want and need when the temperature finally drops below 60.
Apple + Pear Galette
Organic Fuji Apples, peeled and sliced
Organic Bartlett or Bosc Pears, peeled and sliced
Organic Sugar (sometimes I use turbinado or brown)
Juice of a couple Organic Lemon wedges
Amounts and measurements vary depending on how big your galette will be.
1. Toss the fruit with the cinnamon and sugar.
2. Sprinkle with lemon juice
3. Let the fruit mixture sit for about 15 minutes. (Or overnight if you’re planning ahead)
4. Roll out your pie dough, as if you’re going to place it in a dish. I typically roll it out on my Silpat.
5. Place the fruit mixture in the center of your the dough, using the juices as well.
6. Carefully pull the excess crust up and around the fruit, forming an open pocket to hold the fruit in.
7. Place your Silpat onto a baking sheet, and into a preheated oven at 400 degrees. Bake for 15 minutes. Turn the baking sheet, then bake for 15 more minutes, or until the crust is golden and the fruit is slightly bubbly.
*This recipe was originally posted on my old blog site. It’s delicious and worth republishing here.