peach raspberry galette

galette is just a fancy french way of saying rustic pie or pie without a pan (pinkie fingers up!) .

Today I had a potluck luncheon so this morning I pondered what to make that would not require a shopping trip, out of laziness and financial conservation.

I had peaches and a few raspberries from the garden, I considered cobblers, dump cakes, crumbles but nothing got me excited enough to get out of this chair to actually create. Then I remembered the rustic pies I had seen in the past, I always wanted to try but never had a place that would be the right opportunity. After all you don't want to make something of beauty only to have in wolfed down in much the same manner as Thanksgiving dinner. But a luncheon full of stay at home moms, it could be appreciated there. (I'll admit freely, I wanted them to like me after my last social failure and there's nothing wrong with bribery) It is fun to try something new and be appreciated for it.

Throwing together bits from different recipes this is what the process and final product looked like. Low on sugar, high on yummy.

Peach Raspberry Galette (rustic pie)

heat oven to 400 degrees

First- Make Grandma M's famous pie crust:

1/2 tea salt

2 1/2 cups flour

1 cup shortening

1 egg

1 Tablespoon vinegar

1/4 iced water

Combine flour, shortening and salt with pastry blender until the mixture is in small pieces. Combine all wet ingredients and add to the flour/shortening mixture. Don't overmix, blend with a fork until it forms a few large clumps, push the clumps together with your hands and refrigerate.

Filling:

2-3 Tablespoons peach or raspberry jam

3-4 fresh ripe peaches

1 T fruit fresh or lemon juice

While the dough is chilling peel and cut the peaches.(if you dip the peaches in boiling water they'll be easier to peel) You MUST add fruit fresh or lemon juice to them or they will go brown.

Line a cookie sheet with parchment paper. Roll out the cold dough to an approximately 14" circle. Using your finger, gently mark a 9" circle at the center.  In the small circle spread 2-3 Tablespoons of peach or raspberry jam. On top of the jam layer the peaches, covering the entire 9" and mounding them to get as many as possible. Top with raspberries (blueberries, cherries, almonds, raisins, etc. could also be used).

   

Moisten the edges of the dough with cold water and any areas that look dry and could break. Then gently fold up the sides, pinching the overlapping sections together.

 

Bake 40-50 minutes

 

Wondermous with whip cream!

I think it is easier than traditional pie. There have been times I'd rather eviscerate myself with the rolling pin than get pie dough into a pie plate only to need another circle of perfection to cover the previous afllicting crust.

And yes I got a batch of new friends.

Comments

[jules]

1.

Yummy! Will you be my friend?