Going Free-Form with a Fruit Galette

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.



Mix all of the ingredients of your filling together in a large bowl.

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.


Leave a generous edge all around to fold in.

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!


Pretty, huh? You should have seen it baked! Without letting it cool a bit, and while my back was turned, the family descended. The aftermath was a plate of crumbs and some happy tummies. 

What to eat in 2011 By Edan Goode

If you could see me now (or any day), you’d know I’m not a trend follower in much of any way. However, when it  comes to food,  my interests perk up a bit. For instance, I just read The Food Channel’s list of the Top Ten Food Trends for 2011 and the Top Ten Foods to Watch in 2011. Very interesting stuff, much of which I’ll gladly get on board with.

The Food Trends list, for instance, is about “embracing what may be a little more difficult because it has proven its value.” I love that concept. This list includes:

  • Canning My Grandma would be so proud
  • Men in aprons because they are having a harder time finding work and are taking up the cooking. Hallelujah to that, my sisters!
  • Food apps Just as soon as I get a smart phone I am so downloading food apps!
  • Buying from specialty shops – the cheese shop, the butcher, the produce market – like Europeans do. I love this idea and tried it for a while but it was a lot of running around. We did appreciate the fresher food though!

The Top Foods to Watch list was also full of things I like the idea of:

  • Sweet potatoes Yummy and good for you in so many forms
  • Gourmet ice pops I can totally imagine flavors like mango chili but bacon? I dunno.
  • Moonshine Will distilleries start popping up all over like whiskey distilleries are?
  • Small pies Turns out, pie is the new black. I mean, it’s the new cupcake. Maybe pie shops will pop up right next to the moonshine distilleries! Paired, they could be…wait for it…moon pies.  This got me thinking about what I’ll do with the various sizes of cupcake pans I bought in order to keep up with THAT trend. I have some ideas which I’ll share with you in my next blog. Stay tuned.

Follow the trends or don’t. It’s your dining table. Me? I’ll be giving some of these things a try because, to me, part of the joy of food is branching out to see what’s new.