An invaluable addition to your baking repertoire.
A galette, really. That’s a free form pie. Sans pie or tart pans, just your crust dough rolled out large enough for your filling to go in the middle and the edges folded up. There’s a level of DIY with galettes that is appealing…oh you don’t have a pie dish? Not a problem, as long as you have dough you’re good to go.
I don’t have much recollection of pies being included in the repertoire of baked goods my mom baked, though she always made me a cake for my birthdays, I am happy to include them into my own.
Especially the peach galette. Toss in some blueberries and you’ll have a real hootenanny!
Although there hovers a sense of patriotism around the apple pie, a time-honored symbol of all things American as well as being a thing of pure beauty, there’s a global-ness about the galette (it is derived from the Old French galet) that makes it seem more flexible and inclusive.
This one, baked with hard labor for a Labor day picnic, was well received!
The crust recipe can be found in Deborah Madison’s Vegetarian Cooking for Everyone:
2 cups all-purpose or whole wheat pastry flour
1/4 teaspoon salt
1 tablespoon sugar
12 tablespoons cold, unsalted butter
1/3 to 1/2 cup ice water
1. Mix flour, salt, sugar together. Cut in butter by hand, pastry cutter or use a mixer with paddle attachment. Sprinkle in enough ice water by tablespoon and mix until you can form a disc.
2. Refrigerate for at least 15 minutes if the butter is very soft. Use at will.