Best 3 Rustic Piesgalettes Recipes

Rustic pies, also known as galettes, have become increasingly popular in recent years due to their ease of preparation and delicious taste. These free-form tarts are made with a simple dough that is rolled out and filled with a variety of sweet or savory ingredients, then folded over and baked until golden brown. Galettes are a versatile dish that can be enjoyed for breakfast, lunch, or dinner, and are perfect for entertaining guests. Whether you're a seasoned baker or a beginner in the kitchen, this article will provide you with all the information you need to make the best rustic pies and galettes.

Here are our top 3 tried and tested recipes!

RUSTIC FRUIT GALETTE

Rustic Fruit Galette image

Galettes are rustic little free-form pies. They can be easily and quickly assembled and then you can eat them warm out of the oven! Simple, humble, and beautiful.

Provided by Rebecca Marmaduke

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

4 cups thinly sliced apples
2 tablespoons white sugar, or more to taste
1 tablespoon cornstarch
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
1 (9 inch) prepared pie crust (such as Pillsbury®)

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.1 g, Fat 15.1 g, Fiber 4.5 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 235.1 mg, Sugar 17.8 g

RUSTIC APPLE PIE CROSTATA

Rustic Apple Pie Crostata image

Provided by Katie Lee Biegel

Categories dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

5 medium apples, peeled, cored and sliced into 1/8-inch-thick slices (about 4 cups)
1/2 cup plus 3 tablespoons lightly packed dark brown sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 teaspoons ground cinnamon
1/4 cup old-fashioned rolled oats
3 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
One 9-inch piecrust, store-bought or homemade, such as Butter Pie Crust, rolled to an 11- to 12-inch diameter, recipe follows
1 egg, lightly beaten
1 tablespoon raw (turbinado) sugar
1 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) unsalted butter, diced and chilled
4 teaspoons apple cider vinegar or white vinegar

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine the apples with 1/2 cup of the brown sugar, the cornstarch, lemon juice and cinnamon. In another small bowl, combine the remaining 3 tablespoons brown sugar, the oats, butter, flour and salt.
Place the piecrust on the prepared baking sheet. Spoon the apple mixture in the middle of the pie, leaving about a 1-inch border. Fold the crust edges over the filling, pleating occasionally. Spoon the oat mixture over the apples. Brush the crust with the egg and sprinkle with the raw sugar. Bake until the crust is golden brown and the apples are tender, 40 to 45 minutes.
Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.

BLUEBERRY CORNMEAL GALETTE

Blueberry Cornmeal Galette image

I like making pie just as much as the next guy likes making pie, but I like making a galette even more. They're more fun, and I like the freedom that the rustic appearance affords. But mostly, I think I just enjoy the higher crust to fruit ratio. Serve with ice cream.

Provided by Chef John

Categories Blueberry Desserts

Time 1h35m

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ cups all-purpose flour
½ cup cornmeal
½ teaspoon fine salt
½ cup cold unsalted butter, cubed
6 tablespoons ice water, or as needed
1 pound fresh blueberries, rinsed and dried
½ cup white sugar
1 tablespoon lemon juice
2 teaspoons lemon zest
1 ½ teaspoons cornstarch
1 large egg, beaten
1 teaspoon water
1 tablespoon demerara sugar

Steps:

Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
Bake in the center of the preheated oven until golden, about 45 minutes.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 63.6 g, Cholesterol 71.7 mg, Fat 16.9 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 10.1 g, Sodium 179.5 mg

Tips:

For a flaky crust, use cold butter and ice water, and work the dough as little as possible.
To prevent the dough from sticking to the work surface, use a lightly floured surface.
If the dough is too dry, add a little more ice water. If the dough is too wet, add a little more flour.
When rolling out the dough, use a light touch and roll from the center outward.
To prevent the filling from leaking out, seal the edges of the pie or galette by pressing them together with a fork.
Before baking, brush the crust with milk or an egg wash to give it a golden brown color.
If you're using a fruit filling, toss the fruit with sugar and cornstarch before adding it to the pie or galette. This will help to thicken the filling and prevent it from being too runny.
Bake the pie or galette until the crust is golden brown and the filling is bubbling.
Let the pie or galette cool for at least 15 minutes before serving.

Conclusion:

Rustic pies and galettes are a delicious and easy way to enjoy a homemade dessert. With a little practice, you can master the art of making these simple yet elegant treats. So next time you're looking for a dessert to impress your friends and family, give one of these recipes a try.