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1
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
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2
Stir together the prepared fruit, 1/2 cup sugar, flour, and spices and/or seasonings in a large bowl until combined.
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3
On a well-floured surface, using a lightly floured rolling pin, roll out the dough into a large circle, about 12 to 14 inches.
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4
Make sure the rolled dough is chilled.
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5
Spoon the fruit mixture onto the center of the dough leaving a 1-inch border.
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6
Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces.
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7
Lightly brush the dough with egg wash and sprinkle with 2 teaspoons sugar.
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8
Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes.
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9
Cover the crust with foil if the crust browns too quickly.
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10
Cool.
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11
Serve the warm galette with ice cream.
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12
Cook's Note: The same recipe can be made in individual serving sizes.
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13
Preheat the oven to 425 degrees F.
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14
In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout.
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15
Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
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16
Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined.
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17
Be careful not to overwork the dough.
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18
Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.
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19
Roll out one chilled pie dough to fit a 9-inch pie plate.
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20
Reserve the second pie dough disc for another use.
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21
Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges.
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22
Dock the dough with the prongs of a fork evenly over the bottom of the pie plate.
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23
Line the docked dough with aluminum foil and fill with pie weights or dried beans.
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24
Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights.
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25
Return crust to the oven to finish baking for another 5 minutes.
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26
Rustic Pie/Galette Variations:
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27
Almond Apricot: Season the sliced apricots with almond paste or extract.
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28
Spiced-Apple Pear: Season the sliced apples and pears with cinnamon, nutmeg, and brown sugar.
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29
All-Berry: Fill the baked crust with pastry cream and top with sweetened berries.
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30
Caramelized Onion and Walnut: Caramelize 4 Spanish onions; let cool.
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31
Top the dough with grated Gruyere cheese and spread the onions and toasted walnuts over the cheese.
