Pear Galette

A galette is the french word for a "freeformed" pie or cake with fruit and a crust. I whipped this up with ingredients I had on hand the other day for a styled inspiration shoot with Mary Banducci Photography and the Attic. 

Ingredients

3-4 ripe Pears

{any fruit would do}

1/2 cup Sugar

2 tsp Cinnamon

1 recipe of pie dough

1 egg

Pie Dough

1 1/2 cups Flour

3/4 butter or Crisco

1 tsp Salt

2 tsp Sugar

ice water as needed

To Make:

Preheat oven to 375 degrees.

Mix your pie dough with a fork in a large bowl. Roll out into a rough circular shape. This does not need to be perfect. We are going for a rustic look. 

Slice your fresh fruit and arrange in a circular pattern on top of the pie dough. 

Sprinkle generously with sugar and cinnamon. 

Fold the edges of the dough around the fruit. This can be pretty rough and rustic looking!

Bake for 20-25 minutes. Half way through the baking brush the crust with one beaten egg. Continue to bake until golden. 

This is the perfect pastry to accompany a breakfast, to be a dessert, or a quick snack to whip up for unexpected guests this holiday season!

Enjoy!

Raspberry Rhubarb Pie

Ingredients

4 cups Raspberries

2 cups chopped Rhubarb Stalks

1 1/2 cup Sugar (I like raw organic sugar)

Crust

(I use the crust recipe on the back of the Crisco tub...I have tried crusts with butter but Crisco seems to just work for me and makes a nice flaky crust. Someday I want to perfect a real french pastry crust using butter)

2 cups Flour

3/4 Chilled Crisco

4-8 TBS ICE Water

1 tsp Salt

2 tsp Sugar

Directions

Mix the filling ingredients and set aside.

Blend the flour, salt, and sugar in a mixing bowl. Cut the chilled Crisco into the flour mixture using a fork or pastry blender until it turns into pea-sized pieces. Sprinkle the ice water in slowly until it starts to hold together. Divide into two pieces and let it rest for about 10 minutes. Then roll the pieces out on a well floured surface and use for the top & bottom crusts of your pie.

Pour you Raspberry Rhubarb filling into the bottom crust. Place the top crust on and make three slices in the top for the steam to escape.

Bake at 350 degrees for 25-30 minutes or until crust is golden brown. It is helpful to place a cookie sheet on the rack below the pie to capture any "spillage."

I will have a much better pie crust tutorial soon! And better pictures of this pie!

Enjoy!

Velvety Huckleberry Milk Shake

This makes a nice summery dessert and only uses a few of your beloved little huckleberries you are hoarding in your freezer! It is velvety and light at the same time!

Ingredients (for two)

1/4 cup frozen huckleberries (or blueberries)
1/2 cup (2 large scoops) Vanilla Ice Cream (We prefer Breyers Vanilla)
1/2 cup Plain Greek Yogurt
1-2 TBS Milk
1-2 TBS Honey or Agave Nectar

Directions

Blend all ingredients in a blender and serve! Add a few huckleberries on top for presentation or a sprig of mint!