Fruit Galette

This is a buttery single crust, free-form pie with a fruit filling and the crust folded partway over the top of the filling, French in origin called a galette.

This is an old-style open-faced pie using buttery pie crust with fresh summer fruits.

Typically a seasonal fruit dessert to include one or more additions of fruits; apple, berries such as strawberries or blueberries, pineapple, or stone fruits such as peaches, plums, mango, or cherries, or even figs.

We use the best of the season ripe cherries and peaches, all baked in this delicious butter crust.

The medley of fruits is a family favorite galette using bing fresh cherries, peaches, blueberries but the suggestions and combinations can be endless.

Each pie can always be a different kind and perfect making it in a muffin tin to satisfy everyone's favorite.

Don't miss my other fruit recipes like my Blueberry Crumble Bars, Biscuit Style Peach or Apple Dumpling Cobbler, or Strawberry Skillet Shortcake, all shouting summer delicious desserts with fresh fruits.

Scroll down to my easy printable recipe card for making this simple fruit pie!

Easy Pie Recipe

If you're in a big hurry of course you can just use store-bought pie filling and a refrigerator package of pie crust, no worries.


This pie crust is delicious and taking advantage of summer and falls bountiful fruits are always a dessert treat so if you have the time, give this recipe a try.


I love making this style open style pie, it's so simple.


Whether you use a pie plate large style or mini pies for a dinner party assortment, they are always a hit and shouts freshness with the use of fresh fruits.


Also, if you hate messy cleanups, be sure to add a piece of foil or parchment paper under your cobblers to catch the bubbling over juices!

Ingredients You Will Need the exact measurements are on the printable recipe card below:

• Fresh Cherries
• Fresh Berries
• Fresh Peaches
• Any other fruits you prefer
• Jam
• Cornstarch
• Butter
• Optional: lemon zest, cinnamon, egg wash

Other Fruits We Have Used:

Using the Peach Filling Recipe Method

1. Apples
2. Pears
3. Mango
4. Rainier Cherries
5. Blueberries
6. Strawberries

Tips

• If using frozen fruits thaw them first and drain
• Use a deep dish pan
• Always bake this on a cookie sheet lined with parchment paper or aluminum foil
• Using ripe fresh fruits always is the best choice
• Always preheat the oven first to 375 degrees
• The filling should not be like pudding but a thinner consistency, it will get thicker when baking in the oven
• Keep any leftovers in the refrigerator
• Do not stir berries too much or they will all break, just fold in the fruit
• These can be frozen raw and then baked from the freezer

Other Recipes We Love

Red Raspberry Cake Style Cobbler

Strawberry Shortcake Old Fashioned Biscuits

Air Fried Hand Pies

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Summer Desserts

This dessert just shouts summer by using seasonal fresh fruits.


Berries of any kind, peaches, and so many more options are available to pick and choose whatever
you love as a filling.


Don't miss trying this version to the alternative a lot more work of making a large full-sized pie.


Remember this can be made all from scratch or canned if fresh fruits isn't available.


Enjoy and let me know how you like my recipe in the comments and please read the tips first.

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French, American

Yield: 2 - 9 inch galette or 5 miniature galette

Author: Claudia Lamascolo

Easy Fruit Galette

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

A delicious baked pastry filled with your favorite fruits, jams, and a hint of zest or cinnamon. Fruit baked in a super flaky pie crust and easy as pie!

Ingredients

• 2 1/2 cups of any kinds of fruits or a medley
• Examples: (fresh peaches, blueberries, red or black raspberries, boysenberries cherries, strawberries, plums, figs, pears, apples, mango, are all the ones I've tried) 
• Note: some that have pits must be removed, all must be cut in bite-sized pieces.
• 2 tablespoons jam, preserves, or jelly of the coordinating fruits you've picked to use in this recipe( I usually use red raspberry seedless jam) melt the jam around 12 seconds in the microwave (in a microwaved proof dish).
• 1 tablespoons butter
• 2 1/2 teaspoons cornstarch ( you can adjust this we like a little juicier pie filling)
• 2 butter style pie crusts or use your favorite regular pie crust recipe (link below for our butter crust  recipe or use a  store-bought)
• Butter Crust Recipe 
• Optional: 
• a pinch of cinnamon
• 1/2 teaspoon freshly grated lemon zest or orange zest
• 1 beaten egg to brush the crust

Instructions

1. Preheat the oven to 375 degrees.
2. This amount of fruit makes two 9 inch galettes or 5 mini galettes.
3. The recipe can be cut in half.
4. Prepare pie plates for how many you making lining a pie plate with parchment paper ( or use a  greased muffin tin and make mini galettes)
5. Mix the dough then roll into a 9 inch round (or unroll your store-bought kind) and place it on a parchment paper-lined pie plate.
6. Set this aside.
7. In a small bowl place, the fruit you're using sprinkle it with the cornstarch (and cinnamon or zest if using), then add the melted jam carefully stirring carefully to combine.
8. Crimp up the edges all around the pie crust to make a high edged look.
9. Pour the fruit into the center and add the butter in the center.
10. If using an egg wash, wait around 10 minutes.
11. Brush the dough with a pastry brush with egg wash and continue cooking.
12. Bake the galette until browned for around 35 minutes.

Nutrition Facts

Calories

239.63

Fat (grams)

16.40

Sat. Fat (grams)

5.28

Carbs (grams)

36.73

Sugar (grams)

319.76

Similar Recipes

Old Fashioned Blueberry Pie

Apple Blueberry Slab Pie

Fresh Pineapple Pie Recipe

Fresh Red Raspberry Pie

https://www.whatscookinitalianstylecuisine.com/2011/05/fruit-galette.html

These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

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Eggless Tiramisu


No-Bake Eggnog Pie


Best Cannoli Pie

Disclosure: This recipe was originally shared in 2011. It was edited and re-published in 2021.