Tuesdays with Dorie: Peach Raspberry Galette

It was with great sadness that I ate the last slice of the Blueberry Nectarine Pie.  The only thing that stopped me from immediately making another one was the fact that there was a new Tuesdays with Dorie recipe to try this week – Mixed Berry Galette.  For the past couple of years, I’ve been intrigued by the concept of a galette (a kind of free-form pie) and have wanted to try one but never got around to actually making it.  So, thanks to this group, that’s one more thing I can cross off my baking bucket list.

One of the nice things about this recipe is that the filling is pretty much up to you.  I confess, I almost made it with a blueberry and nectarine filling.  What can I say?  I’m now an addict.  But I executed great restraint and opted for some fresh peaches and raspberries instead.

So, how did it compare?  Here’s an ode to a summer galette —

I love that you’re easy.

Yes, some may take this the wrong way, but it works for you.  No crimping.  No precise measuring.  Just roll, plop, fold and bake.

I love that you’re cute.

I was expecting a pie-sized dessert.  I was not prepared for the tiny little bundle of goodness sitting on my baking sheet.

And tucking the little blanket of dough around the layers of fresh fruit . . .

Next to sticky ice cream kisses from my son, it doesn’t get much cuter.

I love that you’re flexible.

Berries?  Peaches?  Apples?  Cranberries?  You name it, it can work in a galette.    Just toss it in.  Sprinkle with sugar.  And enjoy.  Baking with Julia even includes a variation with tomato and cheese.  If my heirlooms survive our 110 degree heat wave, you better believe I’m trying this.

I love that you’re a willing accomplice to my bad habits.

Take this conversation for example —

My husband:  Are you eating pie for breakfast?

Me:  Unh-uh.   It’s a galette.

See how nice that works?

However, all that being said, last week’s pie has still won my heart.  But it was close, little baby galette.  Real close.

Thanks to our hosts this week — Lisa of Tomato Thymes and Andrea of The Kitchen Lioness.  Check out their blogs to hear their baking experiences as well as for the recipe itself.


Tuesdays with Dorie: Blueberry Nectarine Pie

We all know the saying — “Easy as pie.”

Yeah, about that . . .

I had every intention of making this pie last week so I’d have plenty of time to write up my post.  Except work got crazy busy, and I found myself with no time to write about pie much less to make one.

I planned on buying the blueberries and nectarines fresh at the Farmer’s Market on Sunday.  Except I got there too late and there wasn’t a single blueberry to be found.

I convinced myself the sad looking nectarines I scraped together at the Farmer’s Market would be bursting with hidden farm-fresh flavor.  Except they weren’t.  (But on the trip to Sam’s Club to buy the missing blueberries, I discovered their nectarines were amazing.  Who’d have thought?)

After getting the little one down for a nap and making a cup of tea, I planned a leisurely afternoon of baking.  Except my husband called, stranded at work after dropping his keys down an elevator shaft.  Seriously?!  Nap, tea and leisurely baking — all out the window.

I fully intended to follow the recipe’s instructions to let the pie rest for 30 minutes before slicing into it.  Except it was 11:00 at night and I was tired.

The first slice of pie was a runny, gooey mess, but I didn’t care one bit.  I would have slurped this filling up through a straw.  It’s that good.

Ordinarily, blueberry pie is near the bottom of my list, but the nectarines in this have moved it to the top.  (Alright almost to the top.  Cherry pie’s a pretty tough competitor to knock out.)

There’s nothing else to say other than to bake this.  Now.  While the fruit’s at it’s peak and our summer days are still lazy.  (At least until your husband loses his keys.)

Thanks to our hosts this week — Liz of That Skinny Chick Can Bake and Hilary of Manchego’s Kitchen.  Check out their blogs to hear their baking experiences as well as for the recipe itself.  Trust me, you want this one.