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Berry and Stone Fruit Galette

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I went blueberry picking last Saturday. It was short, and my friend and I quickly realized that we had gone too late in the season (good, ripe, berries were few and far between). I did manage to get about 3 lbs though. And although I won’t be making my blueberry jam again this year, I will be using it to make a various, and large, assortment of baked goods. I think that’s only fair.

I realized that I was in the mood for pie but not for the double crust prep, nor the extra steps to ensure the pie was cooked all the way through, and the berries would be soft, but not too juicy and fall apart. Blueberry is very hard to make. I saw my friend make one with her blueberries and it was a mess. I mean, she did great, but I don’t think I could have that sort of patience. Instead, I picked up some raspberries and nectarines and decided a galette (or crostata, as some say) would suffice.

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Berry and Stone Fruit Galette

  • 2 small nectarines, or any stone fruit of your choice such as one large peach, or 2-3 apricots
  • 8 oz of raspberries (one of those containers at the super market)
  • 1/2 cup of blueberries
  • 1/3 cup brown sugar
  • teaspoon of butter
  • teaspoon of vanilla
  • teaspoon of Australian Pink Salt ( just got this today, from Williams-Sonoma, use any salt you like)
  • 1 store bought pie crust
  • 1 egg (for egg wash, optional)

In a medium pot, over low heat, melt the butter. In a bowl mix the berries and brown sugar. Add berries to pot and stir in vanilla. Cook for about 15 minutes or so on low heat to allow the juices to escape. Add salt, and turn off heat. Allow to cool for about an hour or two.

Preheat oven to 425 degrees F. Prepare your baking sheet by adding and greasing your parchment paper.

Roll out your down, either homemade or store bought.

With a slotted spoon, scoop out the berries into the center of the dough. Slice up the stone fruit and layer on top of the berries. Fold over the dough leaving an opening in the center of the pie. I like to put a round piece of stone fruit in the center, almost like an eye. Crack an egg in a bowl and quickly whisk. Brush over the crust of the pie and in the center. If you like, you can also sprinkle some raw sugar over the crust for added crispiness.

Bake for 15-17 minutes. Take out of the oven and allow to sit for a good 15 minutes before transferring as the berry juices will not be stable. Some of my mine leaked out, but that wasn’t not a problem, the point of this sort of pie, is that it’s rustic, and a few small holes in the crust, where juices leaked out, are just fine.




Caramel Apple Mini Pies for Apple-Picking Sunday

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I know that’s it is very rare for me to post twice  in one day, but I was feeling inspired. I, along with many, many others, follow abeautifulmess blog. Elsie wrote an amazing post earlier today (or was it yesterday) about making lists, sticking to them, on completing projects, and on sticking to personal deadlines.

It applies a lot to me right now, especially since it’s two weeks till the dreaded FINAL, and I’m on such a high procrastination kick that I can’t even begin to make plans on how to celebrate after the FINAL. Ugh! So complex, I know.

I guess it all started with my own list. The big 16  to-do items staring at me. I didn’t start my errands till way after 1pm. However, once I got started, I couldn’t stop! I realized how much I’ve neglected my apartment, my laundry, and my self! To cut a long story short, I was so pleased with myself that I added an extrain item to the list: making these lovely things from Yummly.

They will be perfect for tomorrows apple picking trip. I can imagine it now, starting off with these pies for breakfast, before eating mini apple cider donuts at Snow-Line Orchards… ahh bliss. 

Caramel Apple Mini Pies

  • 3 cups apples (peeled and diced, Jonathan or Granny Smith)
  • 1/4 cup packed light brown sugar
  • 1/4 cup sugar
  • 2 tbsp all-purpose flour
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
  • 1/2 tbsp lemon juice
  • 1/2 tsp vanilla
  • 2 tbsp heavy cream
  • 2 tbsp butter
  • 1 egg white
  • 1 package refrigerated pie crusts (I used my own-  Martha Stewart’s!)

Preheat oven to 375 degrees F (my oven is odd, so I baked mine at 350).
Peel and dice apples. Sprinkle with lemon juice.

Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 6 minutes to soften apples.

Remove crusts from fridge. Flatten out one of the doughs on a cutting board.

Gently cut 4 inch circles of dough using a cup, bowl, or cookie cutter with a 4-inch diameter.
Press dough into the muffin tin cups, making a thin even layer on the bottom and around the sides.

Spoon apple mixture into each cup right up to the rim , but no higher.

Roll out the remaining dough and cut out small strips (6 per pie) slightly longer than the width of the top of the pies. Lay strips across the tops in a lattice pattern and attach to edges of pies using the end of butter knife.

Lightly brush egg white over tops of lattice.

Bake pies  for 30-35 minutes or until crust is golden brown and apple mixture is bubbling.