[video] Blueberry Peach Galettes
In this episode of Cooking Outside The Box, Cynthia Lair shows us how to make blueberry peach galettes.
- Enough pie dough for two nine-inch crusts (see recipe below)
- 3 cups blueberries
- 1 medium peach, sliced into bite-size pieces
- 1/3 cup unrefined cane sugar or brown sugar
- 1/8 teaspoon sea salt
- 2 tablespoons tapioca
- 1/8 teaspoon nutmeg
- 1 teaspoon butter
- 1 egg
- 1 teaspoon white sugar
- Make the pie crust dough first or continue if using pre-made dough.
- Preheat oven to 350 degrees F.
- Put the washed berries and bite-size sliced peaches in a large bowl. Add brown sugar, salt tapioca and freshly grated nutmeg. Amounts of sweetener and spices are variable. The amounts given make for mildly sweet, lightly spiced pies. Toss gently until they are evenly coated.
- Divide the dough into eight even-sized pieces. One at a time, roll out each piece to make a 7-inch circle. Place the crust on a parchment paper lined cookie sheet. Spoon about ¼-2/3 cup filling in the center. Fold the edge up over the filling one small section at a time “pleating each section over the last one. Some of the filling will remain uncovered.
- Repeat this with the other 7 pieces of dough.
- Dot the fruit of each galette with a drop of two of butter.
- Break the egg into a small bowl and beat with a fork. Brush the pleated edges of each crust with the egg and then sprinkle the crust with a little sugar over the egg wash. This gives each finished galette a shiny sparkly look.
- Bake for 25 to 30 minutes. Check it after 20 minutes. If crust is getting golden but pie filling is not quite congealed, tent the pastries with aluminum foil to keep crust from getting too brown.
Copyright 2012, C. Lair, Original recipe
Cook’s Illustrated introduced the idea of using vodka in pie crusts. Vodka, which is 60% water and 40% alcohol, adds moisture without perpetuating gluten formation since gluten doesn’t form in ethanol. The alcohol vaporizes during baking. Because of this the dough may seem a little moister than usual when you roll it out.
- 1 cup whole wheat pastry flour
- 1 cup unbleached white flour
- 1 tablespoon sugar
- ½ teaspoon sea salt
- 8 tablespoons cold, unsalted butter
- 4 tablespoons unrefined coconut oil
- 3 tablespoons ice cold vodka
- 3 tablespoons + ice water
- Put flours, sugar, and salt in a food processor and pulse 20 seconds or about 10 pulses. Add chunks of butter and coconut oil and pulse until mixture resembles coarse meal. Add icy vodka and water, drop by drop, through the feed tube, while pulsing the machine until dough begins to collect in on itself. Remove dough from processor and form into a rough ball, and then transfer to a lightly floured surface.
- If you do not have a food processor, use a pastry cutter or two table knives, cut butter and coconut oil into chilled flour until it resembles coarse meal with pea-size pieces of fat. Sprinkle in water, stirring dough with a fork until it begins to hold together.
- Give dough several quick kneads until it becomes smooth. Divide in half, shape into 2 balls, flatten each ball slightly to make a disk. Wrap each disk in plastic wrap. Refrigerate for at least 30 minutes or up to 8 hours before using.
Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)
The super star of this show is blueberries. I just washed those blueberries, and we’re going to make blueberry-peach galette. And galette is just kind of a fancy name for a free formed pie, little individual free formed pies. So I already made pie crust. This is enough pie crust for a double crusted pie, two nine inch crusts. You can make one, you can buy one, we’re giving you the recipe.
And then let’s make the filling. So I’ve got about three cups of blueberries. I’ve got one medium peach cut up in little bite-sized pieces. I’m going to put a third of a cup, you could use brown sugar. This is one of those unrefined cane sugars. You could use just white sugar if you want. I’ve got two tablespoons of tapioca, because berries let off a lot of juice, and you need something in there to thicken them up and a pinch of salt. Then you want one other little something-something in there. I’m going to put some freshly grated nutmeg, but another good choice would be a little bit of orange zest. That would be nice in there, but you don’t want to cloud up the berries and be just too much. You want them to give their flavor.
Here’s my pie dough. This is made with whole wheat pastry flour and organic butter and a little coconut oil. That gives it that nice fat that makes the crust flaky. And I’m going to divide this into eight pieces. Now, I’m going to roll out each one of these little eight pieces into about a seven or eight inch disk. And there they go. And I’m going to pick this up, and I’m going to put it on my baking sheet that’s lined with parchment paper and fill it. I have about a third of a cup of the berry-peach mixture there,
and now I’m going to very gently fold up the edges and pleat them.
Blueberries are one of the most, well, I think they’re the second most popular fruit in the United States of America. And they’re very popular among nutritionists, because, well, I don’t know of any top ten, nutrient rich super food list that blueberries doesn’t make the list. And it’s because they’ve got those pigments in them that contain antioxidants that are like anti-cancer stuff, but also they help with heart disease, help blood sugar issues, because blueberries are a low glycemic index berry. Oh, eyesight! Yeah! If only I could remember. Oh, that’s the other thing. They help with cognitive disorders, of course. I should’ve remembered. I need to eat some right away.
These are so pretty. The sweetness from these little galettes actually comes almost totally from the fruit. The amount of sugar is low, a third of a cup. That’s not very much. So you’re only getting like a teaspoon or so per galette. There we go, all eight. I’m going to give them a little hug. There you go, honey. They like that. They like little hugs like that, just a little bit more before they go in the oven. I’m going to put a little dot of butter on each one, just a dot, and brush egg, whole egg, on the outside, and then sprinkle it with a little sugar. And it makes them shiny and sparkly. Oven, 350 for 25 minutes.
Blueberry-peach galettes. Nice. And you could top them with a little whipped cream or a little homemade ice cream. I think some homemade lemon ice cream would be nice. But you could just leave them plain like this, and they make a great breakfast.