Blueberry Peach Galettes
In this episode of Cooking Outside The Box, Cynthia Lair shows us how to make blueberry peach galettes.
Blueberry Peach Galettes
Prep Time: 1 hour
Yield: 8 galettes
Enough pie dough for two nine-inch crusts (see recipe below)
3 cups blueberries
1 medium peach, sliced into bite-size pieces
1/3 cup unrefined cane sugar or brown sugar
1/8 teaspoon sea salt
2 tablespoons tapioca
1/8 teaspoon nutmeg
1 teaspoon butter
1 teaspoon white sugar
Make the pie crust dough first or continue if using pre-made dough.
Preheat oven to 350 degrees F.
Put the washed berries and bite-size sliced peaches in a large bowl. Add brown sugar, salt tapioca and freshly grated nutmeg. Amounts of sweetener and spices are variable. The amounts given make for mildly sweet, lightly spiced pies. Toss gently until they are evenly coated.
Divide the dough into eight even-sized pieces. One at a time, roll out each piece to make a 7-inch circle. Place the crust on a parchment paper lined cookie sheet. Spoon about ¼-2/3 cup filling in the center. Fold the edge up over the filling one small section at a time “pleating each section over the last one. Some of the filling will remain uncovered.
Repeat this with the other 7 pieces of dough.
Dot the fruit of each galette with a drop of two of butter.
Break the egg into a small bowl and beat with a fork. Brush the pleated edges of each crust with the egg and then sprinkle the crust with a little sugar over the egg wash. This gives each finished galette a shiny sparkly look.
Bake for 25 to 30 minutes. Check it after 20 minutes. If crust is getting golden but pie filling is not quite congealed, tent the pastries with aluminum foil to keep crust from getting too brown.
Whole Grain Butter Crust
1 cup whole wheat pastry flour
1 cup unbleached white flour
½ teaspoon sea salt
8 tablespoons cold, unsalted butter
4 tablespoons unrefined coconut oil
¼ + cup ice water (OR 3 tablespoons ice cold vodka and 3+ tablespoons ice water)
1. Put flours and salt in a food processor and pulse 20 seconds. Add chunks of butter and coconut oil and pulse until mixture resembles coarse meal. Add ice water, drop by drop, through the feed tube with the machine running until dough forms a ball and holds together. Remove dough from processor and form into a rough ball, and then transfer to a lightly floured surface.
2. If you do not have a food processor, use a pastry cutter or two table knives, cut butter and coconut oil into chilled flour until it resembles coarse meal with pea-size pieces of fat. Sprinkle in water, stirring dough with a fork until it begins to hold together.
3. Give dough several quick kneads until it becomes smooth. Divide in half, shape into 2 balls, flatten each ball slightly to make a disk. Wrap each disk in plastic wrap. Refrigerate for at least 30 minutes and up to 8 hours before using.
4. Roll out half of your pie crust dough on a floured surface. Fold in half and in half again. Gently place in pie pan, unfold, and press in.
5. Place filling in layers in bottom pie shell. Cover pie with upper crust, crimp the edge of the two crusts together and trim. Prick the top of the pie so that steam can release. Bake until edges of crust are golden, about 45-50 minutes.
Preparation time: 1 hour
Makes two 9” pie crusts and an 8-slice pie
Printed with permission. Copyright 2012, C. Lair, Original recipe.