Galette is a fancy word for free-form pie and it’s one of my favorite ways to use up fruit that might be teetering on questionable or when we’re craving something sweet. And it’s much easier than a pie because you’re rolling out the dough and topping it with the fruit mixture, finishing it by folding up the sides and brushing egg on top of it before baking it. No perfection expected when one is doing free form.

The pate frisée (another fancy word– this one for butter pie dough) is from Martha Stewart and it’s my go-to dough. It makes enough for two pies that don’t get covered so I stick one in the freezer for later.

Pate Frisee

2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.

Chill the pâte brisée for a minimum of one hour before using. You can make it up to one day ahead and store it in the refrigerator. The pâte brisée dough can also be frozen for up to three months. Let it defrost overnight in the refrigerator before using.

Marianne’s Fruit Filling

5 apples (Granny Smith are best) and/or 1 or more cups of blueberries as shown in the photo

1 cup sugar

1 teaspoon cinnamon

1/2 cup butter, room temperature, diced

1/2 cup flour

1 egg, beaten lightly

Slice apples and place in bowl with blueberries. In a separate bowl, combine sugar, cinnamon, butter, and flour. Mix well and add to fruit mixture.

Roll out dough on pastry sheet and place greased baking sheet on top of it. Flip so dough lands on the baking sheet and top with fruit. Fold up sides and brush egg across top. Bake for approximately 45 minutes at 375 degrees until top is browning. Cool in pan.