What Is The Dessert Called That Is Like An Open Face Fruit Pie

5-Minute Rustic Fruit Galette

It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. Homemade sweets are something that I certainly received from my mother, and it is something I adore cooking and eating. Throughout my youth, I recall always looking forward to the pleasant surprise that would occur after supper was served. Every dinner in my family was always ended with a sweet treat, whether it was a more complex dish or a fast batch of cookies or homemade shakes (my father’s speciality).

As a result, fruit cobblers, pies, and other desserts were always a hit.

As a result, I’d like to share with you our super-easy fruit galette recipe.

Grab any leftover fruit you have in your refrigerator and put it to good use.

Description

This rustic fruit galette, which takes only 5 minutes to prepare and tastes like summer, will become a family favorite.

  • 1 refrigerated pie crust (9 inch)
  • 2 tablespoons sugar (plus 1 tablespoon for dusting over crust)
  • 1 tablespoon cornstarch
  • 1 big egg, beaten
  • 1 cup heavy cream
  • 2–3 cups of fresh fruit, cut into bite-sized pieces (I used strawberries, blueberries, and a nectarine for this one
  • You could use whatever fruit you choose).
  1. Preheat the oven to 425 degrees Fahrenheit. Pie dough should be gently unfolded and laid out on a baking sheet coated with parchment paper or on a baking stone
  2. In a second dish, carefully combine the (sliced) fruit, sugar, and cornstarch until well combined. Then drain through a fine mesh strainer to remove any remaining fluids. (Even baking this will release a lot of gas!) Then, using a 2-inch border, pour the mixture into the center of the pie crust that has been unrolled. Then, fold the exposed border up and over the edge of the fruit, pinching the pleats together. Then, using a pastry brush, paint the egg onto the crust and sprinkle with the remaining teaspoon of sugar. Bake in the preheated oven for 12 to 15 minutes, or until the crust is gently browned. Warm or at room temperature are both acceptable serving temperatures.

Learn how to make apple pie with this Open Face Apple Pie from Platter Talk. Enjoy Dutch apple pie throughout the year with this easy apple pie recipe.

Open-faced apple pie is a dessert recipe that is similar to a convertible. It’s enjoyable and tasty, and it’s all about enjoying life while driving with the top down. Dutch Apple Pie is another name for this recipe, which you may be familiar with. Apple dessert is a must-make if you’re seeking for recipes that incorporate apples. Here’s another one of our simple homemade pie recipes to try! Go to the following page:

  • What it is
  • What it contains
  • How to build it
  • And what it looks like Frequently asked recipe questions
  • Additional holiday pie ideas: Even more apple treats
  • A recipe, and comments

What is it?

It’s time for me to make a confession. When I originally put this open face apple pie together, I had no idea that I was actually constructing a Dutch apple pie, which I later discovered. My original plan was to simply construct a bottom crust, fill it with a filling, then top it with a streusel topping. My sister chef Kathy would have exclaimed to me, “What a maroon!” I’m sure she would have said. Do you want to know if I would have given a damn? Not in the least. After all, she’s called me a lot worse than that.

However, when the end result is as delicious as this dessert dish, I’d rather be fortunate than good any day of the week.

What’s in it?

  • Brown sugar, flour, butter, chopped pecans or walnuts (optional), and baking powder

I believe that the fact that this dish is so simple to prepare contributes to its excellent results. Honestly. You can’t make a mistake with this one!

How to make it

  • Six cups of apple slices should be cut and peeled before being placed in a pastry shell. Either create your own handmade crust or purchase one from a grocery store.
  • Combine cinnamon, nutmeg, and salt in a small bowl and sprinkle it over the fruit
  • Using brown sugar, flour, and butter (along with optional pecans or walnuts if preferred), make a crumbly topping and sprinkle it over the spice mixture.
  • Preheat the oven to 350°F and bake for 50-60 minutes, or until the fruit is soft and the crust is gently browned.
  • If you have the fortitude, let it sit for 30 minutes before slicing it
  • Otherwise, slice it immediately.

We Americans adore our pie recipes, and I would argue that this one is about as as American as they get. Many people have a favorite pie that they like eating.

I don’t think I’ve ever turned down a slice of this particular pie in my life. It’s similar to my mother claiming that she loved all of her children (six of them) equally. In search of Thanksgiving pie recipes? This fail-proof open face apple pie is a fantastic option to try this year.

Common recipe questions

What Are the Most Beneficial Apples to Use? There is no correct or incorrect response to this question. The choice of which apple variety to utilize in an apple pie is a personal preference and a function of seasonal availability. Some varieties are sweet (such as the Honeycrisp), while others are sour (such as the Pear) (Granny Smith.) With that being said, here are several fairly common pie kinds that are frequently used in baking:

  • Firm and juicy, with an acidic flavor that has notes of sweetness
  • They have a well-balanced flavor, making them excellent for baking. Because of their delicate texture, they are great for blending with harder cultivars such as Pink Lady or Granny Smith.

More holiday pie ideas:

This is one of our favorite Easter dishes, and any of these would make a wonderful Easter dessert, too!

  • Pecan Pie from Platter Talk
  • Thanksgiving Pies and Tarts from FoodWine
  • Brandy Chocolate Cherry Pie from Platter Talk
  • Honey MaidTM Lemon Pie

More apple desserts

  • Recipes include: Apple Turnovers made with crescent rolls, Danish Kringle, easy applesauce bars, Apple Fritter Bread, Slow Cooker Apple Butter, and Old-Fashioned Apple Dumplings.

‍ Have you tried this recipe? Please rate the dish and leave a remark on the recipe card below. Thank you. We are always interested in hearing from our readers! We encourage you to keep up with us on social media by following us on Facebook. Get our recipes emailed to your inbox, absolutely free of charge.

Recipe

  • 6 cups sliced and peeled apples
  • 3 1/4 cups granulated sugar
  • 12 teaspoons cinnamon
  • 14 teaspoons nutmeg
  • 18 tablespoons salt

For the Topping

  • 14 cup brown sugar
  • 14 cup all-purpose flour
  • 2 tablespoons butter
  • 12 cup chopped pecans or walnuts (optional)
  • 14 cup melted butter
  • Preheat the oven to 400 degrees Fahrenheit. Apple slices should be stuffed into the pastry casing. Combine the granulated sugar, cinnamon, nutmeg, and salt in a small bowl
  • Sprinkle over the fruit. Combine all of the topping ingredients until crumbly, then sprinkle over the top of the fruit mixture. Preparation time: 45 to 50 minutes, or until the fruit is soft and the topping is golden brown.

334 calories|53 grams of carbohydrates|3 grams of protein|13 grams of fat|4 grams of saturated fat|7 milligrams of cholesterol|153 milligrams of sodium|162 milligrams of potassium|3 grams of fiber|35 grams of sugar|140 international units (IU) of vitamin A|4.3 milligrams of vitamin C|23 milligrams of calcium|1.1 milligrams of iron

Updated from original apple pie recipe from December 1, 2013.

Recipe for Caramel Apple Open-Faced Pie can be found here: Home/Recipes/Desserts/Caramel Apple Open-Faced Pie I’ll be the first to confess it. When I’m baking, I might be a little sluggish at times. My time is limited, but I enjoy having something nice baking in the oven while I am working. I’ve also recently become obsessed with the notion of open-faced pies, which I first heard about from a friend. These pies are really simple and quick to make. In order to create this recipe, I used shortcuts in almost every situation.

And I have no regrets because it turned out fantastically and with very little work.

Caramel Apple Open-Faced Pie is a delicious dessert that is easy to make.

  • 1-inch pre-made premade pie crust
  • 12-ounce can apple pie filling (21-ounce can)
  • 2 tablespoons chopped nuts
  • 1 egg (separated)
  • 6 caramels
  • 112-ounce can of evaporated milk
  1. Preheat the oven to 400 degrees Fahrenheit. Prepare a pie crust by laying it out on a baking pan coated with parchment paper or silicone mat
  2. Prick the middle of the pie with a fork a couple times to prevent bubbling
  3. 12 can apple pie filling should be spread out in the center, allowing approximately three to four inches of room all the way around
  4. Add a sprinkle of chopped pecans to finish. In order to form a pocket, fold over the crust edges all the way around. Using a fork, prick the edges a few times. Using a beaten egg white, brush the top crust
  5. Bake for 30-40 minutes, or until the crust reaches a lovely golden brown color
  6. Cool completely. Allow for 5 minutes of cooling time. Transfer to a wire rack to cool fully, or to a serving plate if serving while still warm. Melt the caramels and milk together in the microwave just before serving. (Be careful to heat the mixture in intervals and stir it occasionally.) Pour the caramel sauce over the top of the pie and serve it immediately.

It is possible to substitute caramel sauce for the caramels and milk. Despite the fact that we usually seem to have caramels on hand, you may easily use pre-made caramel sauce in this recipe. Double the recipe and use two pie crusts and the full can of pie filling if you want to go the extra mile. If you want to use handmade ingredients, you may swap the components for your favorite apple pie recipe, reducing the amount of filling by half or even a third, depending on the recipe you use. RECOMMENDATION: I would recommend adding caramel on only those parts of the pie that will be served immediately.

This was a tremendous success with everyone in my household!

AboutEmilie

Emilie is a mother of three sons, ages 14, 13 and 9, who live in Minnesota. She enjoys sharing recipes and crafts, as well as stories about motherhood and travel, on her blog. Football, reading, cuddling with children, and spending time in the kitchen are some of my favorite hobbies to indulge in.

Laundry, nagging, and drama are not my favorite things. Join her here and on her dessert blog, ohmysugarhigh.com, where she will be sharing her passion for baking with the world.

EASY BLUEBERRY GALETTE

With this luscious and juicy Blueberry Galette, the phrase “as easy as pie” takes on a new meaning. This rustic pie does not necessitate the use of pie crust expertise. The pastry shell is folded over the fruit filling and baked till golden brown. Warm with a dollop of vanilla ice cream, this dish is the best! Make sure to sign up for myemail. to receive new recipes and ideas directly in your inbox!

Rustic Blueberry Galette

For some reason, the combination of fresh fruit filling and handmade crust brings me great delight. Not much beats the fragrance of a freshly made pie crust chilling in the kitchen after a long day at work. Despite the fact that this dish is not technically a pie, this blueberry galette has all of the same characteristics that make it just as tasty, if not better, than your usual pie. The luscious fresh berries are transformed into a wonderfully sweet and tart filling, which is then baked into a crisp and flaky handmade crust to create a dessert that is suitable for any celebration.

What is A Galette?

If you’ve come to this page because you were taken in by the delectable sight of this delicacy, but you’re still not sure what a galette is, first and foremost, you’re not alone (I’ve been there, done that), so bear with me while I explain what a galette is. You may think of this blueberry galette as a more relaxed version of your regular blueberry pie. That brother who chose to go their own way rather than follow their family’s route, yet somehow managed to turn out just fine, is a good example of this phenomenon.

Galette may also be thought of as a type of open-faced pie, which is another way to describe it.

How To Make The Best Blueberry Galette

  • To Make the Crust: In a mixer or food processor, combine the flour, salt, and sugar to form the dough for the pie crust. Afterwards, cut or grate the cold butter into tiny pieces and add to the flour mixture, mixing with a pastry blender until everything is well incorporated. Once the ingredients are incorporated, gently add water while mixing with a fork until the mixture stays together and forms a dough. Make the Dough into a Ball: Prepare the pie crust by patting and forming the dough into a ball, then flouring the work area and rolling out the crust to be two inches bigger than the pie pan. Prepare the pie crust by pressing it into the pie pan. Prepare the filling by doing the following: To create the filling, in a large mixing bowl, combine your fresh or frozen berries, sugar, flour, and lemon juice
  • Set aside. Putting the Pie Together: It’s time to start putting your pie together! Fill the pie crust halfway with the berry filling, then begin folding the sides of the dough over and creasing as necessary. Then, bake it in the preheated oven until the filling begins to bubble and serve it warm with ice cream

Tips For Making The Best Crust For Your Blueberry Galette

We are all aware that the crust of a dessert is nearly usually the greatest portion, and that it can make or break the entire dish if it is not prepared properly. In order to ensure that I always have a flawlessly crisp and tasty crust, here are a few ticks and ticks I’ve picked up during the years. CHOOSE A FOOD PROCESSOR FOR TRUSTWORTHINESS: The flour, salt, sugar, and salt should all be mixed together in a food processor fitted with the blade attachment until everything is well blended. Pulse in the butter until the mixture resembles sand, about 30 seconds (about 7-10 pulses).

If the mixture is too dry, pulse in up to 2 additional teaspoons of cold water, 1 spoonful at a time, until the mixture is moistened again.

See also:  What Is A Mud Pie Dessert

Place a second piece of parchment paper over the dough, and roll it out into a 10 to 12-inch circle that is approximately 1/8-inch thick.

Insert a baking sheet beneath the parchment paper with the dough in it and peel away the top layer of parchment paper. IN ORDER TO ADD GLAMOR AND COLOR TO CREDIT: Using an egg wash, brush the crust and sprinkle with coarse sugar to finish it off.

Can I Use Frozen Berries To Make A Blueberry Galette?

It’s one of my favorite things about baking with berries of any kind since you can nearly always substitute frozen for fresh, which means that any season can be blueberry recipe baking season if you want it to be! If you choose to use frozen berries for this blueberry galette recipe, simply remove them from the freezer for a few minutes to allow them to defrost before proceeding to make the filling and topping.

Do I Have To Make My Own Pie Crust?

While I adore the handmade crust that was used in this blueberry galette, I recognize that not everyone has the luxury of time to make a crust from scratch on a consistent basis. If you’re short on time, you can prepare this dish even faster by using the premade pie crust and rolling it out a little to make it a little larger than your pie plate before baking it.

More Blueberry Recipes You’ll Obsess Over!

Lemon Blueberry Muffins– The vibrant tang of lemon combined with the sweetness of ripe blueberries makes these muffins a treat to look forward to in the morning. The streusel topping elevates these to a whole new level of deliciousness! Thus, they are the ideal complement to any breakfast, brunch, or snack time menu item. The Best Homemade Blueberry Muffins – Recipe & Instructions Don’t miss out on these delicious, easy-to-make, soft and fluffy homemade blueberry pancakes. They’re usually a hit since they’re packed with fresh berries and overflowing with flavor.

A simple lemon shortbread crust is filled with creamy yogurt, whipped topping, and blueberries, and the whole thing is covered with lemon blueberry fruit spread for a delicious dessert.

Cobbler with Black and Blue Mixed Berries– A traditional dish that everyone enjoys!

With berries in it, this Rosé Summer Sangria is light and refreshing, excellent for cooling down in the summer heat.

Like This Blueberry Galette Recipe? Pin It!

A pastry blender, also known as a dough cutter, is an essential tool for any dish that asks for a streusel or crumb topping. It’s what makes it possible to achieve the correct texture with relative simplicity. Glass Bowl SetEveryone’s kitchen should be stocked with a decent collection of mixing bowls. This set is my favorite since it comes in a range of sizes, ensuring that I always have just what I need on hand. Measuring Cups Made of Stainless Steel This set of stainless steel measuring cups is by far my favorite set of measuring cups!

Follow Along on Social Media

Please consider joining the fun little group I formed on Facebook if you’re seeking for even more inspiration. I’d love for you to join us! It’s a place where you can share YOUR favorite recipes, household advice, and creative ideas, as well as ask questions and learn about the latest developments at TidyMom! In order to participate, you must first submit a request to joinHERE. Make sure to follow me on Instagram and use the hashtag #tidymom so that I can see all of the fantastic TidyMom recipes and ideas that you create!

Facebook|Twitter|Pinterest|Instagram Fill out the form below to receive an email in your inbox when a new recipe is published: SUBSCRIBE TO OUR FREE EMAIL NEWSLETTER This article was originally published in June 2012.

DATE CHANGED: APRIL 2020 We’ve updated this page to include additional information and better photographs! There have been no alterations to the original recipe.

Ingredients

  • 1.5 cups all-purpose flour, 1 tablespoon sugar, 1/2 teaspoon salt, 1/2 cup cold butter (1 stick), 2-4 teaspoons ice water

For Pie Filling:

  • 2 cups blueberries (fresh or frozen)
  • 1/2 cup sugar
  • 1-2 tablespoons flour (depending on how juicy the blueberries are)
  • 1 tablespoon lemon juice
  • 2 tablespoons butter

Instructions

In the case of the Crust

  1. In a medium-sized mixing bowl (see notes for food processor methods), combine the flour, salt, and sugar
  2. Prepare the flour mixture by chopping or grating cold butter into tiny pieces and mixing it in. Using a pastry blender (or two knives), work the butter into the flour until the mixture resembles sand
  3. Set aside. Toss with a fork as you slowly add water and whisk until the mixture comes together
  4. Form a ball by patting it down
  5. Prepare a floured work area and roll out the pie crust to a size that is two inches bigger than the pie pan. Prepare the pie crust by pressing it into the pie pan.

To be filled out:

  1. In a large mixing basin, combine the berries, sugar, flour, and lemon juice

How to Make a Pie:

  1. Preheat the oven to 400 degrees Fahrenheit. Fill the pie shell with the berry filling. Fold the crust edges over the filling, creasing as necessary. To seal the creases in the crust (which will assist to keep them folded after baking), wet your finger with a small amount of water. Bake for 30 minutes, or until the filling is bubbling, in a preheated 350°F oven. Serve while still heated with ice cream.

Notes

  • MAKE USE OF A FOOD PROCESSOR FOR PERFECTION: Pulse the flour mixture with the sugar, salt, and kosher salt in a food processor fitted with the blade attachment until everything is well blended. Pulse in the butter until the mixture resembles sand, about 30 seconds (about 7-10 pulses). Slowly put in 2 tablespoons of cold water and pulse around 4 times, or until the dough turns crumbly but still stays together when squeezed, according to your preference. If the mixture is too dry, pulse in up to 2 additional teaspoons of cold water, 1 spoonful at a time, until the desired consistency is reached.
  • Need A PAN INSTEAD OF A PIE PLATE: A galette may be prepared without the use of a pie pan
  • Simply set the crust ball on a piece of parchment paper and bake as directed on the package. Place a second piece of parchment paper over the dough, and roll it out into a 10 to 12-inch circle that is approximately 1/8-inch thick. Insert a baking sheet beneath the parchment with the dough in it, then peel away the top layer of parchment
  • IN ORDER TO ADD GLAMOR AND COLOR TO CREDIT: Using an egg wash, brush the crust with coarse sugar and bake for 15 minutes. QUICK TIP: If you want to prepare this dish even faster, you may use refrigerated pie crust and spread it out a little bit so that it is slightly larger than your pie plate.
Nutrition Information:

Yield:6Serving Size: 1Servings per container: Calories:341 16 g of total fat 10 g of saturated fat 1 gram of trans fat 5 g of unsaturated fat Cholesterol:41mg Sodium:300mg Carbohydrates:48g Fiber:2g Sugar:24g Protein:4g Using the ingredients and cooking techniques specified in each dish, we have approximated the nutritional value. This information is intended to be used solely for informative reasons. Please keep in mind that nutritional information may vary depending on the manner of preparation, the origin of the components, and the freshness of the products used.

Open-Faced Fresh Blueberry Pie

  • My pie did not turn out to be the same as the pie in the photo. It was quite excellent, but there was just too little sauce. If you want to make it again, double the number of cooked blueberries
  • This pie is delicious! I made it twice this week, once for DH’s birthday pie and again today for a BBQ. It was delicious both times. I followed the recipe exactly as instructed, and it will become a summer staple in my kitchen. Adults and children alike enjoyed it, with the 4-year-old specifically requesting that a slice be saved for the next night so that daddy wouldn’t eat the rest of it. The entire blueberries are the star of the show in this pie. Although it is sweet enough to feel like a treat, the comparatively minimal amount of sugar allows the flavor of the fresh blueberries to take center stage. When the pie is cut, the filling crumbles a little, but it is quickly gobbled before anybody notices
  • Absolute pie perfection! The acidity of the blueberries is brought to the forefront by the lack of excessive sweetness. A keeper
  • This is one of my favorite recipes to make when it’s blueberry season. My adaptation is to use a graham cracker crust instead of the traditional pie crust. In addition, I use the whole juice of one lemon (replacing all but two tablespoons of water) and I combine the zest of one lemon with the uncooked blueberries to make this recipe. MY PERSONAL VERSION: Pie with an open-faced crust made of blueberries and crumble. I prepared TWO pie shells ahead of time. First, I poured the cooked blueberry filling into one of the pre-baked shells and set it aside to cool for a few minutes. Then I crushed the second pre-baked pie shell into a dish and mixed it with some “sparkling sugar” and a touch of cinnamon until everything was well combined. And there you have it: an open-faced blueberry pie with a dusting of icing sugar on top. This Blueberry Crumble Pie is very delicious. A excellent method to avoid using the oven for an hour on a hot summer day is to use this recipe instead. And the crust maintains its crunchy and flaky texture, which is just how I want it. And if anyone has any suggestions about how to go about doing this with frozen fruit, I’d be delighted to hear them. I just purchased a large bag of frozen mixed berries on sale at a well-known big-box retailer. Known as “Antioxidant Fruit Blend,” it is made up of wild blueberries, sliced strawberries, cherries, raspberries, and pomegranate seeds (yep! ), all of which are considered to be some of the healthiest foods you can ingest. What a wonderful reason to indulge in pie without feeling bad. “I’m just consuming it because of its beneficial antioxidant effects!” “Open-Faced Blueberry Crumb Pie,” a variation on the original recipe (full disclosure: I used store-bought Pillsbury crusts to save time, and it still turned out delicious.) I wanted to attempt this recipe since it would save me from having to turn on the oven for an hour on a hot summer day. A two-crust pie, on the other hand, gave me the sensation of a “crusty topping.” As a result, I cooked TWO pie crusts ahead of time. I stuffed one of the pie crusts with the cooked fruit mixture and set it aside to cool for a few minutes. Then I crumbled the second pre-baked crust into a dish and mixed it with more Sparkling Sugar and a bit of cinnamon before sprinkling it on top of the blueberry filling to finish it off. And there you have it: Blueberry Crumb Pie! Fantastic! In the interest of full openness, I used a Pillsbury crust from the grocery, and it turned out fantastically! Also, I was running out on blueberries, so I substituted some cherries, which turned out to taste fantastic.) My next attempt will be to use a frozen “anti-oxidant” fruit combination I purchased on sale at Target, which contains blueberries, strawberries, cherries, and pomegranate seeds, among other things. So, if anyone has a suggestion for how to make use of FROZEN fruit, I’d be delighted to hear it. Great – I strongly suggest it! I made this with Splenda instead of sugar, and it turned out really delicious! The fact that I only cooked a portion of the blueberries in the sugar syrup combination before mixing in the remainder was a pleasant surprise. When I sliced into the pie, the blueberries had set beautifully and were juicy, but not overflowing with juice
  • The most delicious blueberry pie recipe. The first thing I do every year when the blueberries are ripe for the picking is go out and pick them! It’s quick and simple to make, and the texture and flavor are unbeatable. However, the berries were absolutely sweet and ripe when I made this recipe, so modify the sugar amount to suit your taste buds. Avoid using a poor crust
  • Why review a recipe if you haven’t tried it yourself? This recipe is excellent just the way it is. It’s the recipe I use most often for blueberry pie. Never had a soggy crust in my life. Everyone like it
  • In response to my remark below, my mother prepared the same pie but with strawberries. That one, on the other hand, will not require any liquid straining. She also made fresh peach pie in the same manner, using blueberry syrup for the sugar in the peaches. Yummy. The taste of this pie nearly makes me want to be a kid again
  • It tastes almost precisely like my mother’s homemade blueberry pie. In comparison, her pie is even better than this one (I didn’t compare, I just knew it would be). Here are the differences. Mix half of the cream cheese with sugar and cinamon to taste and put it on the cooked pie crust to seal it in. It’s delicious and prevents the crust from being soggy from the blueberry juice. Second, drain the blueberry sauce after the blueberries have burst and the water has been absorbed by the blueberries. Keep up the pressure on them. Strain the mixture to extract all of the goodies, and you will have a magnificent midnight purple, glossy syrup to show for your efforts. Put that back in the pan when it has been cleaned and add the rest of the ingredients. We also added a TBSP or two of butter to the syrup at the end, just before taking the lemon juice off the pan to complete. After that, stir the berries in the syrup and pour it over the cream cheese. You may also use the entire container of cream cheese, which I frequently do because it is so delicious
  • I used frozen blueberries to produce the “glue” and fresh blueberries for the remainder of the recipe. I kept the sugar at 1/2 cup and upped the lemon juice by a teaspoon for this recipe. It turned out beautifully. I’ll cook this again without hesitation
  • But, I wanted to add more sugar, so I couldn’t give it any more forks. I’m certain that my berries were to fault, but as I added additional sugar and a dash of vanilla, everything improved dramatically. THE CREDIT SYSTEM, ON THE OTHER HAND, RECEIVES FOUR FORKS
  • WOW! The best blueberry pie I’ve ever had! Also, be sure you use the pie crust that was recommended. You can’t go wrong with this one
See also:  What Restaurant In Bham Al Has A Dessert Called Peanut Butter Pie

Stone Fruit Galette

Pies can be difficult to make, which is why I prefer their easier, more rustic-looking counterparts, galettes, which are much simpler. This galette is made with store-bought pie dough to save time, as well as fresh apricots (or peaches) and plums for a simple and delicious taste. The natural sweetness of the fruits is brought to the forefront by a light dusting of confectioners’ sugar. Nothing but you will know how easy it is to make this dessert, which looks and tastes incredible. Are you preparing a meal for your family?

), and Cheesy Roasted Broccoli recipes!

STONE FRUIT GALETTE

When fruit is at its peak, I’m constantly looking for new ways to incorporate it into my recipes, such as this Blackberry Cobbler or this Honeydew Frozen Margaritas. Due of my previous experience with pie, I like to steer clear of it whenever I get the opportunity. For a good chuckle, check out this sour cream lemon pie post, where I describe how I created pie soup for Thanksgiving one year. Once I discovered galettes, I couldn’t get enough of them. Everything about this recipe is simpler and more tasty than pie!

THE DEFINITION

A galette is a type of French pastry that is extremely similar to a pie or even a tart in appearance. When making galettes, you don’t need a particular pan as you would for a pie or tart. All you need is a baking sheet. When the pastry dough is folded over the filling, it gives the appearance of a free-form pie, which is not the case.

WHAT’S THE DIFFERENCE BETWEEN A GALETTE AND A TART

There isn’t much difference between the dough and the filling. However, the primary distinction between a tart and a galette is that a tart is cooked in a particular tart pan, which is normally detachable at the bottom, whereas a galette is baked on a baking sheet with free-form, rustic borders.

HOW TO MAKE A STONE FRUIT GALETTE

Making a galette is really simple, and it only takes around 15 minutes of your time to complete it by hand! Easy enough to whip together at the last minute, yet elegant enough to serve to guests or to celebrate a special occasion.

THE DOUGH

I have a fantastic pie dough recipe from my Great Grandmother that I plan to share with you later this Fall, but most of the time when I’m preparing a galette, I use store-bought dough instead of my own. Instead of making a mess on my island counter or having to break out the food processor and pastry cutter, I can use this method.

You’ll want to look for the pre-rolled refrigerated pie crusts, which are normally sold in boxes of two. Wait about 10 minutes before attempting to unroll the dough roll off the baking sheet on the counter. A failure to do so may result in a crack.

THE FILLING

It’s so simple to fill out that you’ll believe it’s a mistake. Plums, apricots, and sugar are the main ingredients. That’s all there is to it! To assemble the pie crust, unroll it and place the fruit slices in the middle of the dough circle, leaving a 1 1/2-inch border around the exterior of the dough circle. Fold the border dough over the sides of the fruit, then sprinkle sugar over the top of everything. Bake after brushing with an egg wash! Isn’t it simple?

PRO TIPS FOR MAKING A GALETTE

  1. Make use of seasonal fruit or the best-tasting fruit you can find. Because this recipe makes the natural sweetness of the fruits stand out, you’ll want to make sure they’re the best you can find. Add some more tastes to make this galette a little more complex. Spices such as cinnamon, ginger, allspice, citrus zest, a dash of vanilla, and so on
  2. Make sure to allow the galette to cool completely before slicing it.

troubleshooting:

  • If you find the filling to be too fluid, combine the fruit with a tablespoon of flour or cornstarch before adding it to the dough
  • Otherwise, follow the recipe as written. Before adding the fruit mixture to the pie dough, brush the middle of the pie dough with few beaten egg whites to avoid a soggy bottom crust.

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS!

Is this something you created? Make sure to write a review and tag me @the chunky chef on Facebook and Instagram if you have any questions or comments! 8 servings per recipe (hover overto adjust) While this stone fruit galette is as bit as delicious as fruit pie, it is a far more hassle-free way to savor the freshest seasonal fruits!

  • 2 medium plums
  • 4 medium apricots
  • 1 big egg
  • 1 teaspoon cold water
  • 1/2 cup granulated sugar divided
  • 1 rolled store-bought pie crust
  • Removing the pie crust from the refrigerator and allowing it to settle for about 10 minutes before unrolling it is recommended. Preheat the oven to 375 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper. Remove from consideration
  • Remove the pits from the fruit by cutting it in half. Using a sharp knife, cut into 14-inch thick wedges. 1/4 cup granulated sugar should be added to the salad. Unroll the dough onto a baking sheet that has been coated with parchment paper. Create concentric rings of fruit wedges in a single layer in concentric circles, alternating the fruit, until you reach the center of the plate, leaving a 1 1 2 inch border around the perimeter. In order to create overlapping folds as you proceed around the pie crust perimeter, fold the outside edges of the crust over the fruit. Combine the egg and cold water in a separate bowl. Egg wash should be used to brush the edges of the crust. Sprinkle the remaining 1/4 cup sugar over the whole pie. Galette should be baked for 45 minutes, or until the edges are golden brown. Warm or at room temperature are both acceptable serving temperatures.

Do you want to bookmark this recipe for later? To save this recipe to your personal recipe box, click on the heart icon in the lower right corner. Hello, there! Hello, my name is Amanda. I’m a wife, a mother, a photography nerd, and a bacon enthusiast. Delicious meals, in my opinion, should be simple to put together. Now that you’ve here, please have a look around, peruse a few recipes, and then begin cooking! Read on to find out more

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Galettes are a typical French small pastry that are distinguished by their buttery, crunchy exterior. This crust is a considerably greater method of combining pastry and filling in precisely the right proportions than any other. Due to the fact that the crust is not sweetened, a galette, also known as crostata in Italian, allows for greater experimentation. This allows it to be used for both sweet and savory fillings without losing its versatility. If you are making the free form, you will need to roll out the butter crust and mound it with fruit or other ingredients before folding it up and over the filling.

SUGGESTIONS WHEN MAKING A GALETTE

Apples, peaches, berries, plums, quince, and pears are all excellent choices. To keep the flakiness of the crust, generously sprinkle the filling with cornstarch before baking to thicken the liquid that is produced during the baking process. If the liquid is not thickened with cornstarch, it will transform the delightfully crisp galette crust into a mushy mess. This procedure works well for the majority of fillings. Adding a combination of crushed almonds and sugar to the pie dough before adding a sweet filling is another proven approach to maintain the tart in top shape.

As magnificent as a completed galette appears to be, it is simple to prepare in advance.

Simply lay out the dough between two pieces of waxed paper until it reaches the appropriate circle, which is generally around 18 inches in diameter.

Depending on how far you want to fold the dough over the filling, fold it gently in half and place it in a gallon-sized zip-top bag to freeze for up to 3 months.

WHAT PAIRS WELL WITH A GALETTE?

With a dollop of vanilla ice cream on the side, this open-faced pie (also known as a galette or a crostada) makes for a delightful dessert meal. Alternatively, if you like less air and more taste, gelato is a good choice. The combination of dessert wines with sweets is a common one in our country; after all, sweets for the sweet and all that. However, if you want to put an Asian twist on this classic combo, try some plum wine. It’s delicious! If you want to add a bit of Southeast Asian flavor to your plum wine, substitute out the peach for some amango or some dragonfruit instead.

Serving Size 1 slice
Calories 320 cal
Fat Content 9 g

Directions

1Make the crust: Place the flour and salt in the bowl of a food processor outfitted with a metal blade and pulse once or twice to combine.
2Add the butter, and continue pulsing in short bursts until the mixture is coarse and the butter chunks resemble small peas.
3Alternatively, you may whisk the flour and salt together in a medium bowl and use a pastry cutter or fork to crumble in the butter.
4Add half the water and pulse in a few more short bursts, until it comes together in a ball. Add more water, as necessary, to achieve this. If mixing the dough in a bowl, gradually add the water while mixing lightly with a wooden spoon until the dough just comes together in a ball.
5Remove the dough from the processor bowl and place on a piece of parchment or waxed paper that has been lightly dusted with flour.Dust the top of the dough ball with flour as well.
6Roll out the dough to a circle that is about 18 inches wide.Place the rolled out dough in the refrigerator for 10 minutes before filling.
7Preheat oven to 400°F
8In a medium bowl, combine the cut fruit, sugar, and cornstarch and mix well. Set aside
9In a food processor outfitted with the metal blade, combine the almonds, sugar, and flour. Pulse to a fine powder.
10Sprinkle the almond/sugar mixture in the center of the rolled out galette dough. Leave a 2 to 3 inch border of plain dough.
11Arrange the fruit in concentric circles in the middle of the dough, on top of the almond mixture, working your way outward. Or, simply, gently spread the fruit in the middle of the dough, on top of the almond mixture. Leave a 2 to 3 inch border of plain dough.
12Fold the dough forward, pleating it as necessary so it lies flat.Most of the fruit will be exposed.
13Sprinkle the edges of the galette pastry with sugar and bake for 30 to 40 minutes or until golden and crispy. Cool slightly and serve with whipped cream or vanilla ice cream if desired

Galettes are a typical French small pastry that are distinguished by their buttery, crunchy exterior. This crust is a considerably greater method of combining pastry and filling in precisely the right proportions than any other. Due to the fact that the crust is not sweetened, a galette, also known as crostata in Italian, allows for greater experimentation. This allows it to be used for both sweet and savory fillings without losing its versatility. If you are making the free form, you will need to roll out the butter crust and mound it with fruit or other ingredients before folding it up and over the filling.

SUGGESTIONS WHEN MAKING A GALETTE

Apples, peaches, berries, plums, quince, and pears are all excellent choices. To keep the flakiness of the crust, generously sprinkle the filling with cornstarch before baking to thicken the liquid that is produced during the baking process. If the liquid is not thickened with cornstarch, it will transform the delightfully crisp galette crust into a mushy mess. This procedure works well for the majority of fillings. Adding a combination of crushed almonds and sugar to the pie dough before adding a sweet filling is another proven approach to maintain the tart in top shape.

As magnificent as a completed galette appears to be, it is simple to prepare in advance.

Simply lay out the dough between two pieces of waxed paper until it reaches the appropriate circle, which is generally around 18 inches in diameter.

WHAT PAIRS WELL WITH A GALETTE?

With a dollop of vanilla ice cream on the side, this open-faced pie (also known as a galette or a crostada) makes for a delightful dessert meal. Alternatively, if you like less air and more taste, gelato is a good choice. The combination of dessert wines with sweets is a common one in our country; after all, sweets for the sweet and all that.

However, if you want to put an Asian twist on this classic combo, try some plum wine. It’s delicious! If you want to add a bit of Southeast Asian flavor to your plum wine, substitute out the peach for some amango or some dragonfruit instead. (This was written by Chef Stef.)

Directions

1) Prepare the crust by combining the flour and salt in the bowl of a food processor equipped with a metal blade and processing until combined. 2)Add the butter and pulse in short bursts until the mixture is gritty and the butter bits are the size of tiny peas, about 30 seconds. Alternative method: Mix the flour and salt together in a medium-sized mixing basin, then cut in the butter with a pastry cutter or fork until the mixture is crumbly. 4)Add half of the water and pulse in short bursts for a few more seconds, or until the mixture forms together in a ball.

  • Pour the water into a mixing bowl while gently mixing with a wooden spoon until the dough comes together in a ball.
  • The dough should be transferred to a piece of parchment or waxed paper that has been lightly sprinkled with flour after being removed from the processor bowl.
  • The dough should be rolled out to a circle that is approximately 18 inches across at this point.
  • 7)Preheat the oven to 400 degrees Fahrenheit.
  • Make a note of it.
  • Pulse until the mixture is a fine powder.
  • Leave a 2 to 3 inch border of basic dough around the outside of the dough.
See also:  Where To Buy Mud Pie Dessert

Alternatively, carefully place the fruit in the center of the dough, on top of the almond mixture, if you prefer a simpler method.

12.

The fruit will be exposed to the elements for the most part.

Allow it cool for a few minutes before serving with whipped cream or vanilla ice cream, if preferred.

Based on an 8-serve sample, the price per serving is $0.

  • 296 calories
  • Fat16.8 g (25.9 percent)
  • Saturated9.3 g (46.6 percent)
  • Trans0.5 g
  • Carbs24.8 g (8.3 percent)
  • Fiber0.8 g (3.3 percent)
  • Sugars7.1 g
  • Protein9.9 g (19.9 percent)
  • Cholesterol161.7 mg (53.9 percent)
  • Sodium332 mg (13.8 percent)

Berry Crostata

The delectable semi-homemade Berry Crostata dish is a quick and easy breakfast pastry or weeknight dessert that everyone will enjoy. In 30 minutes, you’ll be enjoying an open-faced pie made with only seven simple ingredients. When I originally started my culinary blog 10 years ago, I experimented with crostatas as a dessert. It’s true that thisBerry Crostatarecipe was one of the very first recipes I ever created. I even attempted to create my own pie crust at one point back then.

Which was great, but took an inordinate amount of time. With that in mind, I’ve discovered that it’s considerably easier to keep store-bought pie crust on hand at all times over the years. Makes it simple to whip up an apple crostata, or galette as the French prefer to refer to them, in minutes.

Ingredients

  • Pie Crust– Breaking news! This isn’t something I make from scratch! Because I use a store-bought pie crust, I can whip up this semi-homemade dish in minutes. Mixed Berries– If I have a variety of berries on hand, I prefer to use a combination of strawberries, blueberries, raspberries, and blackberries. I’ll use fresh berries if I have them on hand. If it doesn’t work, I’ll thaw out frozen. If you do decide to use this method, be certain that you drain it well. Granulated Sugar– The white granulated sugar will be used to combine the berries with the other ingredients. Cornstarch– This will aid in the thickening of the berry mixture. For this recipe, I use cornstarch to flour because a small amount goes a long way
  • The lemon juice was a concentrate from a squeeze bottle, which ensured that I would always have lemon juice on hand. This will assist in reducing the “flour”-like flavor that the cornstarch has
  • You will need to whisk together an egg and brush it onto the exposed crust in order to give the pie that wonderful golden gloss. Turbinado Sugar– This type of sugar is thick and gritty. This is a specialized item that may be purchased in the baking section of the supermarket. If you are unable to locate it, normal granulated sugar will suffice
  • But, it will not provide the extra crunch to the crust.

Directions

Place a store-bought pie crust on a piece of parchment paper and roll it up. Placed to one side. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Mix the mixed berries, granulated sugar, and cornstarch together in a large mixing dish. Gently fold in the berries until they are equally covered. Then add the lemon juice and press it one more to combine everything. Filling should be poured into the center of the dough, leaving a 2- to 3-inch border around the edges. Gently fold the edges of the crust inside all the way around the circular to seal it.

Egg wash should be applied to the crust.

Bake for about 25 minutes, or until the crust is brown and the filling has just begun to bubble, depending on your oven.

FAQs

So, what’s the difference between making crostatas and making galettes? They are the same item, however they are referred to differently depending on the language spoken. A crostata is an Italian dish, but a galette is a French dish! Is it possible to freeze a crostata? If the crostata is cooked or unbaked, it may be frozen without losing its shape. If it hasn’t been baked yet, it may be baked frozen; simply increase the baking time by 5-10 minutes until the crust is golden brown and the inside is warm to the touch when it is done.

The following are the reheating instructions (please note that you may need to add a few minutes to the reheating time if your oven is not very hot).

I love to eat a crostata while it is still warm from the oven.

TipsTricks

Here are a few of my favorite cooking techniques and tactics that I’ve found to be very useful while preparing this meal.

  • Always drain the berries to remove any extra liquid before putting them in the pie dough to prevent them from becoming soggy. This will assist in preventing it from becoming soggy. Lemon juice– this can be either fresh squeezed from a lemon or concentrated from a bottle. Sugar– As you can see in the photo above, I merely used granulated white sugar. I couldn’t locate the Turbinado sugar while I was preparing and shooting this dish since my cupboard was a jumble of things. Turbinado sugar is my preferred choice since it is thicker and provides a lovely crunch to the dish.

Fruit Recipes

If you’re looking for more fruit recipes, look no further. Here are a couple more of my personal favorites.

  • Blueberry Crostata, Lemon-Lime Mini Muffins, Skillet Cinnamon Apples, Cranberry Bread, Cherry Crisp, Blueberry Buckle Coffee Cake, Luscious Blueberry Cream Swirls, Strawberry Chocolate Cream Cheese Tart are some of the desserts on the menu.

If you prepare this recipe, I would be honored and grateful if you would take the time to rate it and leave a comment on it. I spend countless hours inventing and testing these recipes, and I always appreciate hearing about people’s reactions and experiences. Keep up with me on social media by following me on Facebook, Pinterest, and Instagram, as well as subscribing to my email list!

  • Pie crust (from a store)
  • 3 cups mixed berries
  • 14 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon juice
  • 1 teaspoon Turbinado sugar (optional)
  • 1 9-inch store-bought pie crust
  • Place a store-bought pie crust on a piece of parchment paper and roll it up. Placed to one side
  • The oven should be preheated at 400 degrees Fahrenheit. A big mixing basin should have the mixed berries, sugar, cornstarch, and lemon juice already in it. Gently fold in the berries until they are equally covered. Filling should be poured into the center of the dough, leaving a 2- to 3-inch border around the edges. Using a light hand, gently fold the edges of the crust in all the way around the circle
  • Using a whisk, scramble the egg until it is no longer runny. Using an egg wash, brush the crust with Turbinado sugar and set aside. Bake for about 25 minutes, or until the crust is brown and the filling has just begun to bubble, depending on your oven. Allow for cooling for 20 minutes before serving warm or at room temperature.
  • Mixed Berries are comprised of strawberries, blueberries, blackberries, and raspberries
  • They are also known as mixed berries. Frozen berries can be substituted. Depending on your preference, you may thaw to room temperature in the refrigerator overnight or by using the defrost option on your microwave. Drain the berries thoroughly before combining them with the sugar and cornstarch.

Nutritional Information per Serving:0.5c|Calories:1214kcal|Carbohydrates:137g|Protein:16g|Fat:66g|Saturated Fat:21g|Cholesterol:20mg|Sodium:1031mg|Potassium:281mg|Fiber:8g|Sugar:12g|Vitamin A:56IU|Vitamin C:2mg|Calcium:55m The author, Katie, is a working mom of two children who enjoys feeding her family excellent meals that don’t take hours to prepare.

She began writing her blog ten years ago as a means to inspire others to go in the kitchen and cook.

Reader Interactions

Pies are something I used to make every day for a living but now very sometimes (if ever) make them for pleasure. Every time I made a pie, I would take great delight in my ability to pull unbelievable flake and softness out of flour and butter — shaping difficult dough into picture-perfect lattices that cracked and crackedled before giving way to a mouthwatering filling with each mouthful. Neither resources nor inspiration are in short supply for me. Aside from the farmers’ market, a few steps outside my front door reveal plum trees laden with fruit on every corner and gnarled vines of blackberries draping the pavements and ledges on each side of the street.

  1. I’ve turned my back on my once-adored pastry because I’ve discovered that, well, why bother with pie when you can create a galette instead?
  2. I don’t have to struggle with squeezing the dough into a dish or dangerously positioning it over a pan of hot water or other liquids.
  3. You only need to roll it (into one disk, not two!) and fill it, fold the edges (no need to be careful — it’s free-form, remember?
  4. Of course, several fundamental principles of pastry continue to apply: The dough must be kept refrigerated at all times, given enough of rest, and not overworked in order to achieve the best results.
  5. Anyone, however, can master the art of the open-faced tart if they keep these guidelines in mind.
  6. Adding cornmeal to the crust gives it structure, heartiness, and a hint of sweetness, while sour cream keeps it delicate and flaky.
  7. Alternatively, top it with a bed of herbed ricotta or caramelized onions before adding gem-toned heirloom tomatoes from the farmers market, withering greens that need to be saved, or that pile of wild mushrooms that a friend generously sent you.

Briefly summarized, the galette will keep you baking from summer to October.

Check.

Double check.

It’s in the bag.

In no time, they’ll be praising your accomplishments.

It won’t be as simple as pie, but it will be less difficult.

2 tbsp.

Toss in the cubed butter until evenly distributed.

Using a measuring cup, combine the water and sour cream, then sprinkle a few tablespoons at a time over the flour-butter mixture.

Using your hands, gather the dough into a ball, then divide it in half to make two disks.

Prepare a work surface by lightly flouring it.

1 disk of dough should be rolled out into a 13-inch circular that is approximately 1/8-inch thick.

Refrigerate while you’re putting together the filling.

Galette with Ricotta, Mushrooms, Fennel, and Herbs Rustic and savory, this pie makes use of sautéed mushrooms and fennel, as well as a creamy thyme and Gruyère-flecked ricotta filling.

Please feel free to substitute other herbs if you choose.

peppercorns that have been freshly cracked Extra-virgin olive oil (about 3 tablespoons) Stemmed and sliced cremini or shiitake mushrooms (or a combination of the two) 2 garlic cloves, peeled and minced dry white wine (about 2 tablespoons) cored and thinly sliced fennel bulb (around 1 pound) 1 medium shallot, peeled and sliced 1/2 Galette with Endless Possibilities Recipe for the dough (1 disk, rolled out on a baking sheet; see related recipe) 1 big egg (about) 1 cup milk, heavy cream, or water (optional).

  1. In a medium-sized mixing bowl, combine the thyme, Gruyère, and ricotta until combined.
  2. In a large pan, heat 2 tablespoons of the oil over medium-high heat until shimmering.
  3. Continue to simmer for 1 minute more, then add the wine, which will assist to deglaze the pan as you use a strong spatula to scrape up any browned pieces that have accumulated in the skillet during cooking.
  4. Season the mixture with a pinch of salt before transferring it to a mixing bowl.
  5. Cook for 10 to 12 minutes, or until the fennel and shallot have softened and begun to take on color, stirring occasionally.
  6. Take the rolled-out circle of dough (see recipe below) out of the refrigerator and place it on a baking sheet.
  7. Place the mushroom-fennel mixture on top of the pasta.

Refrigerate for 20 to 30 minutes.

Whisk together the egg and the milk, heavy cream or water in a small bowl.

Bake (middle rack) for 45 to 50 minutes, until golden brown and crisp, rotating the pan from front to back halfway through.

Polina Chesnakova is a Russian journalist.

If your figs are quite soft and ripe, simply drizzle the honey over the fruit instead of tossing them with it.

The assembled galette needs to rest in the refrigerator for 20 to 30 minutes, or up to 1 day in advance.

Turbinado sugar, for sprinkling Creme fraiche, for serving (optional) (optional) Combine the ground walnuts, flour and granulated sugar in a small bowl.

Stir in the vanilla extract or paste, the orange zest and salt.

Remove the rolled-out round of dough from the refrigerator.

Arrange the halved figs in a circular pattern, again leaving the same margin.

Fold the edges over the filling, pleating at points to make a circle.

Heat the oven to 375 degrees.

Brush the edges of the galette with the egg wash, then sprinkle all over with the turbinado sugar.

Cool for 30 minutes.

Polina Chesnakova is a Russian journalist.

This recipe takes the health of it a step further with tender whole-grain pastry flour and olive oil in the crust.

1 cup whole-wheat pastry flour 1/8 teaspoon of table salt 1 tablespoon olive oil 1/4 cup honey, or more as needed 4 tablespoons (1/2 stick) cold, unsalted butter, cut into small pieces 3 tablespoons ice water 4 cups mixed berries, cut as needed (strawberries, blueberries, raspberries, blackberries) (strawberries, blueberries, raspberries, blackberries) 1 tablespoon balsamic vinegar 2 tablespoons cornstarch Combine the flour and salt in a food processor; pulse to blend.

Stop to drizzle in the oil and 1 tablespoon of the honey, then add the butter and pulse, about 12 times, until the butter is the size of small pebbles.

Lay one large piece of wax paper or parchment paper on the counter.

Roll (on top of the paper) to create a 9-inch round of dough that is even in thickness.

Heat the oven to 400 degrees.

Combine the berries with the remaining 3 tablespoons of honey (or more as needed, depending on the sweetness of the berries) and the vinegar in a mixing bowl.

Carefully remove and discard the top piece of wax paper or parchment from the chilled round of dough.

If the dough cracks, use your fingers to patch it up.

Fold that border of dough toward the center of the filling; it will cover the filling only partially and does not need to be even all the way around.

Bake (middle rack) for 10 minutes, and then reduce the oven temperature to 350 degrees. Bake for an additional 30 minutes, until the berries are tender and the crust is golden brown. Cool completely on the baking sheet before cutting into wedges. — Ellie Krieger

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