Making pies can be intimidating if you’re out of practice. I think galettes are much easier. They’re more informal, allowing the grace of not looking perfect. Plus, you can eat the slices with your hands without any mess.
Ingredients (serves 6):
1 1/2 cups flour
2 tbsp. sugar
1/2 tsp. salt
1 stick cold butter, cut into 1/4” cubes
1/3 cups cold water
2 tbsp. cornstarch
3/4 cup sugar
1 tsp. cinnamon
1/2 tsp. orange zest (optional)
1 pound ripe fruit (apples, pears, plums, peaches), peeled and sliced
1 tbsp. butter, chopped
Method: In a food processor, add the flour, 2 tbsp. sugar and salt. Pulse to combine. Add the butter and pulse until the mixture resembles course meal. Sprinkle cold water over mixture (you may not need all the water) and pulse a few times until combined into a soft dough. Pour dough into bowl and form into a disc. Wrap disc in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Working on a floured surface, roll out the chilled dough into a circle, about 12” round. Transfer onto the parchment paper.
In a bowl, combine the 1/2 cup sugar with cornstarch, cinnamon and orange zest (if using). Add the fruit and toss well. Arrange the fruit onto the center of the dough, leaving a 2” border of dough all around. Fold the edge of the dough up and over the fruit, forming “pleats”, when necessary. Dot 1 tbs. chopped butter over fruit. Beat the egg in a small bowl and add 1 tablespoon of water. Brush the egg wash over the dough and sprinkle with sugar. Bake 45-50 minutes, until crust is golden and fruit is bubbly. Remove from oven and let cool completely so filling will set up. Slide galette onto a platter; slice and serve.
Note: you can also make this with berries, but add a bit more sugar.