Stone Fruit Galette

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Fruit / Pies

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Something weird happens when you move to the suburbs.  You start doing laundry more often, buying things in bulk and hoarding new kitchen supplies like it was going out of style.  Because, my kitchen is huge.  Like, obnoxiously huge.  In fact, it’s probably almost 3X as big as my old bedroom in New York.  So you can’t really blame me for filling it all up with notoftenusedbutstillcompletelynecessary kitchen toys.  But without it, this stone fruit galette would have never come to fruition.  Which would have been a very, very sad thing.

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Galettes are considered the lazy-man’s pie.  No lattice weaving, edge crimping or double-pie crust rolling necessary.  We’ve all got our priorities, and if the last three don’t interest you, but eating copious amounts of pie does then I’d have to say that the galette is for you. I filled mine with whatever stone fruit was looking particularly delicious at the market.  Stone fruit (i.e. cherries, peaches, apricots) is exactly what it sounds like, fruit with a “stone” inside aka when a fruit’s fleshy part surrounds a hard shell.

My, look at how much you’ve learned about today.  And you thought summer was for lazy beach reads and ice cold beer.  Might I suggest you serve this with a scoop of vanilla ice cream on top.  It just begs for it.

*inspired by Four and Twenty Blackbird

Ingredients

All-butter crust for a 9-inch single-crust pie

4 cups mixed stone fruit, whole, halved, or quartered, pits removed

2 tablespoons fresh lemon juice

3/4 cup packed light brown sugar

3 tablespoons potato starch

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Pinch cloves

1/2 teaspoon salt

Dash Angostura bitters

Instructions

Have ready and refrigerated one pastry round about 13 inches in diameter.

Position a rack in the middle of the oven and preheat to 400 degrees F.

Combine the stone fruit lemon juice, brown sugar, potato starch, cinnamon, ginger, cloves, salt, and bitters in a large bowl and mix well.

Assemble the galette by placing the filling in the middle and allowing it to spread out a little, about 3 inches from the edge.  Then, fold the edges in, crimping the dough tightly to itself in a circle, almost creating a little satchel but leaving an opening in the center.  The galette will inevitably leak some filling onto the tray, but baking on a parchment paper or a silicon baking mat will help make cleanup easy.

Brush the crust with egg wash if desired, and sprinkle all over with demerara sugar.  Bake on the middle rack of the oven until the crust is golden brown and the filling is bubbling throughout, 35-40 minutes.

Allow to cool on a wire rack for at least 30 minutes.  Serve warm or at room temperature.

The galette will keep refrigerated for 3 days or at room temperature for 2 days.

 

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