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Stone fruit & berry galette

Stone fruit berry galette - stone fruit & berry galetteA galette, or free-form pie, is perfect
for a pie novice. There’s no need for a pie
pan, nor for trimming and crimping the
edge. The result, no matter how wonky,
is appealingly rustic.


Pastry for a single crust pie


1/2 cup (125 ml) sugar

1 tbsp (15 ml) flour

pinch cinnamon or apple pie spice (optional)

2 peaches or 3 large plums, pitted and sliced

1 cup (250 ml) strawberries, halved

1/2 cup (125 ml) fresh or frozen blueberries

1/2 cup (125 ml) fresh or frozen raspberries

2 tbsp (30 ml) cream, for brushing (optional)

2 tbsp (30 ml) coarse sugar, for sprinkling


1. Preheat the oven to 400˚F. On a lightly floured
surface, roll out the pastry to a 10-inch circle;
transfer to a parchment-lined rimmed baking
sheet. In a large bowl, stir together the sugar,
flour and cinnamon. Add the fruit and toss to
coat. Pile in the middle of the pastry, then spread
it out, leaving an inch border around the edge.

Fold the edge of the pastry up around the fruit,
folding it wherever it wants to. If you like, brush
the edge of the pastry with cream and sprinkle
with coarse sugar. Bake for 25-30 minutes, or
until bubbly and golden.

Makes one pie; serves 8.

Originally published in ParentsCanada magazine, July 2013.

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