Strawberry Apple Galette

I'm sure I will say this a half a dozen times this season but I LOVE this season. Cool breezes, hot apple cider, fires going in the fireplace, cozy blankets, and all the love and celebrations that go along with the magic of fall and winter. 

This past weekend my husband and I celebrated two years of marriage! Two years ago we chose to have a rehearsal luncheon because my dad's 80th birthday was the day before our wedding. That night we threw an incredibly sweet and fun surprise birthday party for him. It was the night before our wedding, and we were celebrating so many things that weekend. It brought us joy to be able to invite others into "our day" and good for our souls to not make the weekend all about ourselves. 

My dad loves pies, and has been begging me for a blueberry pie for a while. Well, I didn't have blueberries in the house this week (sorry dad!) but did have apples and strawberries. I decided to whip something together with those fruits + the rolled pie crust I had in the freezer for his celebration dinner. The result was divine. 

Ingredients:

1 rolled pie crust (found in refrigerated section at grocery)

3-4 apples (honey crisp, gala, fuji, or similar)

1 cup strawberries

2 tablespoons light brown sugar

1 teaspoon cinnamon

1/2 teaspoon vanilla

1/2 teaspoon fresh lemon juice 

1/4 teaspoon ground ginger

pinch of salt

Coconut Whipped Cream recipe found here. 

Preheat oven to 400 f

Start by allowing your pie crust to thaw to room temperature. Core and slice apples evenly. Hull and quarter strawberries and add both fruits to a medium size bowl. 

Mix in the remaining ingredients and stir to coat fruit evenly. Allow to sit in the refrigerator for at least an hour for flavors to meld together. 

Unroll pie crust over a round 9 x 11 pie dish. Slowly pour fruit mixture into the middle of the crust and fold edges around evenly, pinching with fingers to secure the crust together. 

Bake at 400 degrees for 20 minutes, then lower the heat to 350 and cook for an additional 15 minutes, checking to make sure crust is golden brown. 

Allow to cool for a few minutes then slice and serve with a dollop of coconut whipped cream! 

Blueberry Peach Galette

I don't know about you, but to me, peaches just taste like summer. As I was making this dessert I reminisced about all the peaches I ate last summer when I was pregnant. My Bradley instructor gave us food charts to track how much protein we were eating each week. (For you preggos -- that's 80-100 grams a week!) The chart also had categories for how much water I was taking in, the yellow/orange fruits and veggies I was eating, among other nutritious things! I never had any trouble fulfilling my weekly requirement of yellow or orange. If I ever had a pregnancy craving it was either yellow peppers or fresh fruits. But most of all, the baby wanted peaches. 

The first time I made a galette was the Apple Gazette from Dinner: A Love Story. I had never even heard of it before. A galette is a French pastry.... or just a fancy open faced pie. It sounds so much more complicated than it is ;) I love it because it's easier to make than a pie. Pies are tricky. I've never been able to get the crust evenly cooked without some measure of stress. 

Serves: 4

Prep:10 minutes 

Cook: 40 minutes 

Ingredients:

frozen pie crust, thawed 

5 peaches peeled, sliced and pitted

1/2 cup sugar  

3/4 cup blueberries 

1/2 teaspoon lemon juice + zest of one lemon 

1/8 teaspoon salt

3/4 teaspoon cinnamon 

1/2 teaspoon vanilla extract 

1 egg

1 individual size turbinado sugar (sugar in the raw)

coconut oil

Preheat your oven to 400f. 

Bring a large pot of water to a rolling boil. Gently place your peaches in the water, letting them boil for 1-2 minutes. Remove the peaches with a slotted spoon and place in an ice bath of cold water and ice to cool and stop the cooking. The skins should just slide right off, so remove them fully. With a paring knife (pictured below), slice up the peaches and pull them off the pit. If you're having trouble and they don't come right off the pit, just use your knife to cut them into chunks. 

Thaw the pie crust in the fridge so it's easily manageable. Carefully lay the crust evenly over a round 9" pie dish. In a separate bowl, mix together peaches, sugar, blueberries, lemon juice and zest, salt, cinnamon, and vanilla. 

Pour this heavenly mixture onto the pie crust and gently pull up the sides of the crust and lightly pinch them together. If your crust is still a bit cold it'll be easier to work with than one that is at room temperature. Beat the egg in a separate bowl and with a pastry brush, lightly brush the egg wash over the crust. This will make the crust a beautiful golden brown and give it a little crispness. Sprinkle just a bit of the turbinado sugar over the egg washed crust. 

Dab coconut oil over the fruit mixture like so....

....and pop that baby in the oven! Set it at 400 for 20 minutes, then lower the heat to 350 and cook for an additional 15 minutes. 

Yummmmmm!!!!!!! Seriously, there are no other words. Serve warm with a scoop of vanilla ice cream or skip it and dig in with a fork right away! Who needs plates when there's so much gooey goodness?!

Enjoy!

“Blueberry Peach Galette” is part of a blog relaunch series entitled "31 Days of Responding to Him" 

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