Saturday, February 18, 2012

Galette { panless pie: any flavor }


I love this pie crust.  It's nice to just fold up the sides and not have to worry about making it pretty in a pie pan.  Although I am going to try and attempt it again.  Pie crust has always intimidated me.  I like this Galette because I have pie crust folded up on the sides into the middle then in the very center I also have my french topping.  When cut you could even pick the pie up in your hands and eat it, no need for a plate or fork.


Pick a fruit Galette
source: Our Best Bites 

Pastry Crust:

2 C flour
11 T butter
1/4 t salt
4-5 T ice water

Put the flour and salt in a bowl, cut the butter up and place in the bowl. Cut the butter into the flour with a pastry cutter until the butter is in small crumbly pieces.  Add the water a tablespoon at a time until the dough comes together into a ball.  Wrap it in plastic wrap and put in the fridge until ready to use.

Apple Pie Filing

5 apples
3/4 C sugar
1/4 C flour
1/2 t nutmeg
1/2 t cinnamon

Peel and cut apples into thin slices.  Then mix together the dry ingredients and pour over apples.  Mix well.

French Topping

1/4 C brown sugar
1/2 C flour
1/4 C butter

Put brown sugar and flour in a bowl, cut in the butter with a pastry cutter.

To Assemble the Galette:

Roll out your pastry dough on a floured surface.  You want it to be at least 12" in diameter.  Don't worry about it being perfect--that is the beauty of a galette -- it's suppose to be messy looking.  To transfer the dough to your baking sheet, fold you circle in half and then in half again.  Place on baking sheet and unfold.

Dump your fruit mixture right in the middle, bring the sides of the crust up to the middle.  Sprinkle your french topping over the apples in the middle to cover the hole.  Bake at 375 degrees for 50-60 minutes.

This week was my nephew Dane's Birthday........Happy 10th Birthday Dane

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