Celebrate summer by taking advantage of the abundance of berries available. Make this tasty Triple Berry and Apple Galette recipe from our Sugar High cookbook. (Trust us–it’s delicious even if you don’t live at high altitude!)
“A galette is just a fancy word for a flat pie. The combination of berries and apples isn’t very common, but if you use a Granny Smith apple, the tart flavor is really nice next to sweet berries, all tucked into a pie crust.”
2 Granny Smith apples, peeled, cored, and chopped
1 pint blackberries
1 pint raspberries
1 pint strawberries, chopped
Juice of 1 ⁄2 lemon
1 tablespoon sugar
1 tablespoon cornstarch
2 flaky pie crusts, unbaked
1 egg, beaten
Vanilla ice cream for serving (optional)
Preheat the oven to 350°F and line 2 baking sheets with parchment paper or nonstick baking mats. In a large bowl, mix together the chopped apples, blackberries, raspberries, and chopped strawberries. Add the lemon juice, sugar, and cornstarch. Toss together.
Roll out the pie crust dough disks until about 10-inches in diameter. Carefully transfer 1 pie crust to a prepared baking sheet, and use a slotted spoon to place about half the fruit mixture in the center of the crust. Then, fold the edges of your crust over the berries, forming loose pleats all around the edges, leaving the center of the galette open. Repeat with the other crust and remaining filling on the other baking sheet. Next, brush each crust with the beaten egg.
Bake until the crust is browned on top and the filling is bubbling, 25 to 30 minutes. Serve warm, cut into wedges, with vanilla ice cream for an extra treat!
MAKES 2 GALETTES, 16 SERVINGS
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