What do you do with those 2 peaches, 4 plums and 3 pears that are all ripening quicker than you can eat them. A fruit galette is just the thing. This rustic and wholesome pie hits the spot and is a wonderful way to use up your abundance of fruit.
For the Pie
1 14 inch Pie Pastry (recipe below)
2- 3 cups fresh fruit in any combination that you have or would like. I used Pears, Peaches and Plums.
1/2 cup chopped walnuts or sliced almonds
2-3 Tablespoons Sucanat or Evaporated Cane Juice
1 Tablespoons Tapioca Flour (or Organic Cornstarch)
1/4 cup butter (cut in small chunks)
1 beaten egg
1 recipe Vanilla Icing ( recipe below)
For the Pie Crust
1 1/4 cups Whole Wheat flour
1 1/4cups White Flour
3/4 cup butter
1 tsp salt
1/4 cup sucanat
1/4 cup milk
1/4 cup sour cream
1 cup organic, unbleached, powdered sugar
2 Tb half and half
1 1/2 teaspoons vanilla extract
Preheat oven to 425 degrees.
Measure milk and vinegar into a little cup and place in freezer to chill. Measure the dry ingredients into a bowl and stir well. Slice the butter in to thin slices, and cut into the flour mixture with a pastry cutter, or use your hands to rub the flour into the butter until it is all the consistency of moist sand. Add the milk mixture, along with the sour cream. Stir until dough clings together. If your flour mixture is still a little dry and crumbly, you may add a little more cold water until it clings together nicely. I always stir until mixture clings together, but not to over mix or over knead. Pat together in a nice ball.
For the Galette:
Place dough on a floured surface and roll out into a 14 inch circle about 1/8 of an inch thick. Transfer onto a baking sheet. Slice fruit according preference. Lay fruit in a nice design in the center of the dough, leaving a 2-3 inch border of dough. Mix tapioca flour and sucanat and sprinkle it evenly over fruit. Top with nuts, and then dab with butter, making sure that butter dabs are on top of the flour and sucanat mixture. Roll outer edge of crust over fruit, towards the center, leaving an open circle in the center. Brush lightly with beaten egg, (I used a little extra egg wash in the creases to help crimp the folds together). Refrigerate for approximately 1 hour. (This will help pie hold together when it is baked) Wrap foil around entire mixture and bake approximately 40 minutes. Remove foil and bake another 15 minutes or until crust is golden and center slightly bubbly.