Apple Pear Gallette
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 280.4
- Total Fat: 15.9 g
- Cholesterol: 40.6 mg
- Sodium: 303.0 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 2.8 g
- Protein: 2.6 g
View full nutritional breakdown of Apple Pear Gallette calories by ingredient
Introduction
Rustic pie made without a pie pan, folding in on itself. Can us any fruit - delicious! Rustic pie made without a pie pan, folding in on itself. Can us any fruit - delicious!Number of Servings: 12
Ingredients
-
Crust:
1 tsp salt
2 C. Flour
2 Sticks cold salted butter (cubed)
1/2 cup of ice water
Filling:
4 Pears
3 Apples
1/3 cup sugar
dash of cinnamon
Directions
FILLING:
Slice apples and pears as you wish and toss with sugar and dash of cinnamon. Let sit while making the dough.
CRUST:
In a medium bowl, add flour and salt and mix. add butter and mix together with a fork until butter is pea sized. drizzle ice water over mixture a small amount at a time, mixing as you go, until it seems the dough will hold together. once you feel you have enough water to make a ball of dough, make two balls of dough. Use immediately, or wrap completely in plastic wrap and refrigerate for later use.
NOTE: The key to good, flaky crust is to work quickly, keeping the butter cold. Once the butter warms up, it begins to incorporate (melt) into the flour, which results in a tough crust.
Roll out dough into a round, place on cookie sheet and layer filling as you like, leaving about 2-3 inches of the outer edge to fold over. Fold up crust over mixture in one spot, moving around the circle overlapping each fold untll you reach the end. Bake at 400 for 20 minutes, reduce heat to 375 and continue to bake for additional 20-30 minutes. Ten minutes before it is done, brush edges with juices in or out of the gallete and sprinkle with sugar.
Makes Two 8" galletes.
Number of Servings: 12
Recipe submitted by SparkPeople user MARTINBAND.
Slice apples and pears as you wish and toss with sugar and dash of cinnamon. Let sit while making the dough.
CRUST:
In a medium bowl, add flour and salt and mix. add butter and mix together with a fork until butter is pea sized. drizzle ice water over mixture a small amount at a time, mixing as you go, until it seems the dough will hold together. once you feel you have enough water to make a ball of dough, make two balls of dough. Use immediately, or wrap completely in plastic wrap and refrigerate for later use.
NOTE: The key to good, flaky crust is to work quickly, keeping the butter cold. Once the butter warms up, it begins to incorporate (melt) into the flour, which results in a tough crust.
Roll out dough into a round, place on cookie sheet and layer filling as you like, leaving about 2-3 inches of the outer edge to fold over. Fold up crust over mixture in one spot, moving around the circle overlapping each fold untll you reach the end. Bake at 400 for 20 minutes, reduce heat to 375 and continue to bake for additional 20-30 minutes. Ten minutes before it is done, brush edges with juices in or out of the gallete and sprinkle with sugar.
Makes Two 8" galletes.
Number of Servings: 12
Recipe submitted by SparkPeople user MARTINBAND.
