Apple Pear Galette Recipe (Rustic Pie) | Food Apparel (2024)

Does making traditional fancy fluted pie crust intimidate? Have no fear! This Apple Pear Galette is here!

Christina speaking. Do you ever feel like you need a lesson in food words? I know that I do. Over the years I have picked up a decent though nowhere near to complete“gourmet” vocabulary so to speak. I’ve also noticed that some hard core foodies (whether intentional or not)seem to justexpect you to know what some foodie word is because you’ve obviously read the whole encyclopedia relating to anything edible. And then you sit there with a half-smile on your face like you all know what a crostini is, but then you are wondering, do I really know EXACTLYwhat a crostini is? I know I’ve seen it a million times and it sounds like the word “crusty” and involves bread, so I’m sure it’s toasted related. (FYI: A crostini is just a toasted crusty bread with some type of topping; bruschetta is a specific type ofcrostini of the tomato-garlicvariety. It took me awhile to make that distinction. Thank you very much Wikipedia.) Maybe this only happens to me. Maybe I just need to keep my mouth shut. Signs of a baker wannabethat was not formally schooled in the art of food-making.

And don’t even get me started on the French words used in food. They may make someamazing dishes and desserts and such, but don’t ask me how to pronounce anything or I just might make a fool of myself. I try though, I really do. I figure I’m usually pretty safe by just generally dropping off the second half of the word, cuz that’s how French works, right?

Well, enter the galette (pronounced: guh-let’ – see? you actually do say the end on this one? I guess my little plan above failed….). It’s one of those other foodie words that the first time I saw it, I was like, am I by default supposed to know what this is? Well, I’m glad I did a little research, because me and galette became close friends.

Galette is nothing more than a free-form crusty cake or pie. You could also call it a “rustic” pie. We like rustic around here, a.k.a. simple. And it really is as simple as that. You roll out the crust, you dump the filling in, fold over and pinch the edges, and bake. When it’s done, you have a beautiful creation!

Galettes can be really fun because in the name of “raw beauty” you can skip the hassle of fluting edges and creating fancy-schmancy designs on your pie crusts. Aren’t you glad when simple is trendy?

Obviously not all pies are galette convertible, but a lot of them are. Think anything fruit pie related. Yup. All works here. On some of your juicy variety berry pies, you are gonna wanna try avoid adding thejuice that settles in your bowl when the mixture is macerating (soaking in the sugar). It will get juicy enough as it cooks so no need to over-slop. Peach, too. But it’s okay. Even if some juice leaks out a little, it’s doing so in the name of “raw beauty” and it still works. See, isn’t this genius?

We love this simple Apple Pear Galette that we are sharing today. Give it a try, and maybe mix things up on the Thanksgiving pie table this year, and do a couple of galettes to present a different fun finish that will be sure to impress your guests.

Galettes are sooooo easy!

Roll out your crust and dump filling in the middle.

Fold up edges and pinch together so they are sealed.

Brush the pastry crust with milk or egg wash, if desired.

Sprinkle with sugar! And then, bake that baby!