Everyone’s first question: what’s a galette? You’ll be happy to know that a galette is just like a pie, but its edges get folded over and it’s baked on its own without a pie dish. Soooooo, if you really wanted pie, but didn’t have a pretty pie dish to bake it in, you could make a galette, theoretically.
The filling is a little different, and there isn’t as much as in a pie because it would turn into a bubbly and potentially fiery mess in your oven. Ever had syrup dripping onto the bottom of your hot oven? I’ll save you the research and tell you that it bursts into flames while you stand there like an idiot afraid to open the door. Moral of the story is galettes, not pies.
It’s easier than pie! Give it a try. I used GrandBaby Cakes’ pie crust recipe here because it’s buttery and flaky and sweet and just perfect for a go-to pie crust.
- 1 uncooked pie crust
- 3 - 4 peaches
- 1 1/2 cups blueberries
- 1 Tbsp. sugar
- 1 Tbsp. flour
- 2 - 3 tsp. lemon juice
- 1 tsp. lemon zest
- 2 eggs
- Peel and thinly slice peaches.
- Combine peaches, blueberries, sugar, flour, lemon juice, and lemon zest in a large bowl.
- Roll pie crust onto a flat, floured surface into a 14 - 15" circle.
- Pour or lay fruits in the middle of the pie crust, then make cuts from just beyond the edge of the filling to the edge of the crust every 3 - 4" around the circle.
- Brush the edges of the cut crust with egg wash.
- Starting with any of the cut pieces, gently fold the edge of the crust over the filling. Fold consecutive pieces in a circular fashion, slightly overlapping them on one side.
- On the final cut piece, lift the one in front of it gently and tuck the edge under to fit the pattern.
- Brush the top with egg wash, then bake at 400° for 35 - 45 minutes, or until the top is golden brown.