I don’t do double crust pies well. I just can’t get them to look nice around the edges, despite trying all the tricks. Then I thought of doing a Galette, a more free-form pie that has a “rustic” look. (I love the word “rustic” because it’s my excuse to be really imperfect and still sound like it was on purpose!) Pies, galettes and cobblers are a great way to use up fruit that has seen better days. When I made this galette, I had some rhubarb, blueberries and peaches. But you can use any fruit that you think would go well together including frozen fruit that has been defrosted and drained of extra liquid.
1 thawed pie crust
2 cups worth of diced fruit of choice
1 TBS Brown sugar (can add more)
1 TBS corn starch
Pinch of salt
1 egg, beaten with a splash of milk
1 TBS sanding or turbinado sugar
Heat oven to temperature recommended on pie crust packaging.
Lay out the pie crust on a non-stick (like Silpat) liner on a baking sheet.
Mix the fruit, sugar, corn starch and salt together in a large bowl.
Spoon fruit mixture in the center, leaving about an inch and a half all around the edge.
Fold in sections of the outer edge of the crust you just left exposed, turning the galette as you go. There will be a large section of fruit filling showing.
Brush the crust you have now folded up with the egg wash.
Sprinkle the crust with the sanding or turbinado sugar. This isn’t just to sweeten it a bit, it’s to leave a crystalline effect that is very pretty.
Bake according to instructions.
Allow to cool 15 minutes or more. Cut into wedges, like a pie, to serve. It would be good served a la mode or with a dollop of whipped cream.
I’d love to show you a picture of the finished product, fresh out of the oven. It was lovely and golden brown. However we had company over and they all descended and topped their slices with vanilla ice cream before I could get a shot. I guess I’ll consider that a compliment!