A galette is the French name for a rustic tart. It is the same as a pie, but sounds FANCY! For a galette, you only need to fold excess dough over the top instead of trimming around the edges. It is super easy, and you get to use a fancy name and pretend to be very sophisiticated and cultured. WIN-WIN I think! This galette has peaches and raspberries in my Grandmother's simple no-chill pie crust. Its delicious and easy to make!

Step 1: Go Shopping to Buy Fresh Produce

I decided to make this pie because when I went to the store I found peaches on sale! This pie needs about 2-4 lbs of peaches and a half quart of raspberries.

Step 2: At Home, Gather Ingredients for Pie Dough.

I am making my Grandmother's no-chill pie dough recipe because it is delicious, easy, and quick because you don't need to chill it for a couple hours before rolling out!

This recipe requries:

2 1/2 c. Flour
1 c. Shortening
1 Tsp. Baking powder
1/2 tsp. Salt
1 egg + 1/2 c. cold water

Step 3: Assemble Pie Dough

Sift 2 1/2 c. flour with 1 tsp of baking powder and 1/2 tsp salt in a bowl.

Add 1 c. Shortening.
My Grandma uses lard, but I am substituting shortening for this pie dough which works just as well and will keep much longer on a pantry shelf. A quick trick to measuring shortening to save mess when dealing with greasy stuff is to take measure it in water. Take a liquid pint measuring cup. Add one cup of water and drop shortening in. Add enough shortening until water measures at 2 cups. (You are measuring by displacing water). With spoon, grab shortening out of measuring cup and discard remaining water. In this way, you don't grease up a measuring cup and makes for an easy clean and saves time!

Using a pastry cutter or a large fork, fork till chunky.

Take a liquid measuring cup. Add 1 egg (best if at room temp). Add cold water to egg until mixture measures 1/2 cup. Use cold water only as it helps bind dough and keep dough solid when handling.

Fork in water and egg mixture.

Take loose dough and put in an old pillow case which I set aside to use only for baking (make sure you remove any lint from pillow case corners. I usually do this with pillow case inside out). Kneed dough in pillow case until a nice dough forms

Set dough aside to prepare filling.

Step 4: Skin Peaches for Filligg

Peaches have fuzzy skin which is fun to rub, but not so great to eat. So we are going to remove the skin before making the filling. To do this, we are going to blanch the fruit in a pot of boiling water for a minute or two.

Boil a large pot of water.

Drop fruit in and leave for a minute or two depending on ripeness of fruit. If the peaches are very ripe, they won't need long, however if they are hard, leave in for longer.

With a slotted spoon, remove fruit and let sit until cool.

When fruit are cool enough to handle, begin to peal skin away. If you still feel any resistance, take a small paring knife and cut away skin leaving as much fruit flesh as possible.

Step 5: Assemble Pie Filling

Slice pealed peaches around pit (about 1/2" slices) into a bowl.

Add rinsed raspberries.

Add 1/2 cup sugar and 1/8 tsp of nutmeg. If you have fresh nutmeg nuts, grate 1/8 tsp. Add 2-4 Tbl of flour. It is important to add flour if the filling is looking super juicy. It will help thicken filling so you don't end up with a super runny juicy pie. It will still taste good no matter what, but it may not look so good or be as easy to eat.

Gently mix filling together with your hands.

Step 6: Roll Out Pie Dough

On a piece of parchment paper sprinkled with flour, roll out pie dough. I like rolling on parchment because you can spin it around easy to change your angle and you can lift the edge of the paper to ease your dough onto your rolling pin when you need to move rolled dough into the pan. Parchment paper is not expensive and found at every grocery store. It has many other handy uses in the kitchen so is always good to have around.

Make sure to flour your surface and your rolling pin. Spinning your dough to roll it out in different angles, attempt to keep it the same thickness throughout. Keep your pie pan handy so you can test to make sure the dough is rolled large enough for your pan.

The pie dough recipe is enough for two pie crusts. Because we are making a galette, where we will fold excess dough over instead of making a separate pie top, we will roll the whole dough ball at once.

Rolling dough around rolling pin (using parchment paper to ease it on), gently transfer dough to pie pan. Pat dough down into contours of pie pan.

Step 7: Add Pie Filling and Complete Pie Assembly

Add filling to pie pan.

Add a 2-3 tablespoons of butter on top of filling.

Fold excess dough over on top of pie. If you have areas of too much excess, trim pie dough.

Separate egg yolk from egg white. And glaze top of pie with egg yolk. Sprinkle pie with sugar.

Step 8: Bake Pie

Bake pie at 350 degrees for about 45 minutes.

Place pie on a baking sheet to catch any fruit juice which should bubble over. You DON'T want a kitchen full of smoke if you pie bubbles over and the juice starts burning on the bottom of your stove!

Check pie at 45 minutes. Pie should be golden brown. If the dough still looks a little pasty, leave in oven for a little more time.