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–+ servings

Quick Pies - AKA - Galette

Alden Elizabeth
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course dessert
Cuisine American
Servings 6 people

Equipment

  • 1 parchment paper
  • 1 Baking sheet
  • 1 wooden spoon or rubber spatula
  • Measuring cups and spoons

Ingredients
  

  • 1 16 oz package of frozen fruit thawed 10-15 minutes or 2 heaping cups of fresh
  • 2 teaspoons citrus juice lemon, orange, or lime
  • ¼ cup sugar or sugar alternative brown sugar, stevia, coconut sugar, honey
  • ¼ cup water
  • 2 tablespoons cornstarch
  • 1 refrigerated rolled pie crust
  • 1 egg beaten with 1 teaspoon of water
  • 2 teaspoons granulated or turbinado sugar
  • pinch salt

Instructions
 

  • In a medium saucepan over medium heat, heat the fruit, water, your choice of sugar/sugar alternative, salt, and citrus juice and cook until the fruit is warm and has produced plenty of liquid.
  • Into a small bowl, measure out 2 tablespoons of fruit liquid and combine with 2 the cornstarch to create a slurry. Mix until the slurry is smooth and homogenous.
  • Slowly stir the slurry into the fruit mixture and bring to a boil. Continue to boil the mixture, stirring gently and occasionally until the mixture becomes thick and glossy. Once thick and glossy, turn off the heat and remove from the stove to cool.
  • At this point, your filling could be frozen for up to 2 months stored in an airtight container, then thawed when it’s time to assemble your quick pie.
  • Preheat the oven to 400° F.
  • Remove the pie crust from the refrigerator and allow it to come to room temperature, 10-15 minutes before attempting to unroll to prevent cracking.
  • Line a baking sheet with parchment paper and unroll the pie crust directly onto the parchment.
  • Brush the surface of the pie crust with a coat of egg wash. If your crust cracked when being unrolled, gently smooth the cracks back together before brushing on the egg wash, this will help to repair the cracks.
  • Leaving a 2 inch border around the edge of the crust, add the fruit mixture to the center of the pie crust. Best if cooled to room temperature. If your fruit mixture is still warm, you will need to be extra careful with your crust.
  • Starting with the edge of crust closest to you, fold the uncovered portion of the crust over the top of the fruit mixture, and continue to fold approximately 2 inch sections around the pie creating pleats of crust around the filling.
  • Brush the surface of the crust with a thin layer of egg wash and sprinkle with the granulated or turbinado sugar.
  • Bake at 400° F for 15 minutes, or until the crust is golden brown.
  • Cut into 6-8 pie shaped slices, depending on the appetite of your guests.
  • Serve with whipped cream or ice cream.

Notes

Recommended combinations:
Mixed berries + Lemon Juice + White Sugar,
Peaches + Lemon Juice + Light Brown Sugar,
Cherries + Orange Juice + Maple Syrup.
Blueberries + Lemon Juice + Honey,
Blackberries & Peaches + Lemon Juice + Dark Brown Sugar
Keyword pie
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