Blueberry, Nectarine and Lime Galette

I have a confession to make -- I don't like pie. The ratio of filling to crust is never optimal (I like lots of crust), and things always end up way too soggy. This galette maintains the concept of pie, but the smaller amounts of fruit cook in a shorter amount of time so mushiness doesn't occur, and there is crust galore.

And this galette is unbelievable. The original recipe calls for blueberries to be mixed with lemon juice and zest, but I think lime tastes even better. I also threw in some nectarines to amp up the color, and they came out really well, too.

Blueberry, Nectarine and Lime Galette
based on this recipe from Gourmet, July 2004

12 oz fresh blueberries
2 nectarines, pitted and sliced
1 tbsp finely grated lime zest
1 tbsp lime juice
2 tbsp corn starch
1/4 tsp kosher salt
1/4 tsp ground cinnamon
1/2 cup + 1 tsp sugar
1 9" refrigerated pie dough (I like this recipe from Smitten Kitchen, although store bought would also work)
1 tbsp butter
1 egg, beaten

Set the oven for 425 degrees Fahrenheit.

Mix together the blueberries, nectarines, lime zest, lime juice, corn starch, salt, cinnamon and 1/2 cup sugar in a bowl. Roll out the pie dough and transfer it to a parchment-lined baking sheet. Pile the fruit mixture onto the middle of the dough, leaving about a 1 1/2" border along the outside. Fold the edges of the dough up over the outer inch of the fruit filling.

Sprinkle the filling with the remaining 1 tsp of sugar, and dot the surface of the fruit with butter. Brush the pastry with the beaten egg. Bake for 25 to 30 minutes, until the crust is golden brown.

Best eaten warm.

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Strawberry Rhubarb Pie

Rhubarb season is drawing to a close, and strawberry season is beginning to warm up in Ohio. There is only one thing to do in such a situation -- and that is to make a kick-ass pie. I toyed with the idea of buying a ready made crust, but decided to tackle home-made pie crust once more (my previous attempts were all dismal failures). This recipe from Bon Appetit came highly recommended (4 forks, 129 reviews) on epicurious.

Well, I think I finally cracked the pie crust. The key was to make sure all the fats were COLD, and to add water until a workable dough formed. My pie dish flares out at the top, and the base of my pie crust wasnt quite large enough to wrap over the latticing, so I had to improvise.

All in all, it was a good recipe -- very easy to do (for a pie!), although my filling was a little tart. Many of the reviewers noted that the baking time (a total of 1 hr 45 min) was far too long, and a little over an hour was just fine for the pie. If you're going to bake for the whole time, you might need to protect the crust by covering it with foil for part of the baking time.

Lattice-Topped Strawberry-Rhubarb Pie

Bon Appetit, April 1997

For Crust:

3 cups all purpose flour
2 1/2 tsps sugar
2/3 tsp salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tbsps chilled unsalted butter, cut into pieces
10 tbsps ice water

For Filling:

3 1/2 cups 1/2" thick slices trimmed rhubarb (1 1/2 lbs untrimmed)
1 16 oz container strawberries, hulled and halved
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 tsp ground cinnamon
1/4 tsp salt

1 large egg yolk beaten to blend with 1 tsp water for glaze

Make crust:

Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tbsp at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make filling:

Preheat oven to 400 degrees F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Roll out 1 dough disk on floured work surface to 13" round. Transfer to 9" diameter glass pie dish. Trim excess dough, leaving 3/4" overhang.

Roll out second dough disk on lightly floured surface to 13" round. Cut into 14 1/2" wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evely. Form lattic by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhand of bottom crust. Fold strip end and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. Transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350 degrees F. Bake pie until golden and filling thickens, about 1 hour 25 mintues. Transfer pie to rack and cool completely.

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