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One-Crust Galette

From the recipe box of travel writer Carole Terwilliger Meyers.

blackberry-peach galette
blackberry-peach galette

This one-crust open pie is best eaten warm from the oven the same day it is baked.  It is  very popular with my family and so simple that I make it frequently. 


1 uncooked pie crust (I usually use Pillsbury refrigerated pie crust)
          Place in the bottom of a 9-inch pie plate.

1 pound, or 1 1/2 -2  cups fresh or frozen berries or stone  fruit or a mix
¼ cup sugar
¼ tsp. cinnamon (use nutmeg with plums; ½ tsp. almond extract with cherries )
2 Tbl. flour
                              or
apples, peeled and sliced (4 slices/quarter apple)
2 Tbl. brown sugar
juice of ½ lemon
½ tsp. grated lemon rind
1 tsp. cinnamon
pinch of salt

          Fold together gently.  Place in pie crust.  Pleat pie crust in about 2 inches, leaving a center opening of about 4 to 6 inches.  Brush with milk or egg (optional).  Sprinkle with sugar. 

400 degrees, 45 minutes. 

(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)