|Penny in the fallen leaves.|
A Galette is a french cuisine term for flat, round or free form crusty cake. But it can also refer to a buckwheat crepe as I learned when I watched Aisha Tyler on "The Getaway." She went to Paris, France and she talked about getting a Galette in a crêperies. The process of making the type of crepes that she got looks pretty much how you fold the Galette.
I had no idea what a galette was until "The Getaway" with Aisha Tyler but I kept calling it "a thin pie." That pretty much is what this recipe tastes like a nice flaky thin pie. So if you have friends and family that are afraid of French food or pastry just call it your apple-pear thin pie. Whenever I tried to explain what the galette was it reminded me of this scene from Talladega Nights: The Ballad of Rick Bobby. So yes a Galette is a very thin flaky pie. My husband loves his thin apple-pear pie (Galette) and scrabbled egg pie (Quiche)!
I tried this recipe with many Apricot preserves. At first I went with an expensive brand and it went over very well. But then I wanted to see if I could use different Apricot Preserves. I recommend getting the expensive preserves from France because even though expensive apparently it just tastes better! The Polaner's apparently is not as good or it just is not good. Bonne Maman is not crazy more expensive and the good thing is that they have lovely jars that you can reuse. The average size jar is about $5.00 so if you can get a coupon for the pie crusts or you make the pie crust from scratch to make up the difference. So think of it as getting a nice keepsake glass with the preserves. The Polaner's I do not like the preserve glass jars and they were the least tasty preserves. The Hero brand which is on sale often was said to be better than the Palmer's apricot preserves. Based on the many months of research my husband has endured the Americans have not perfected the Apricot Preserves. Hero is Swiss and Bonne Maman is of course French. Thanks to Julia Childs and then Martha Stewart it is not too hard to find within a reasonable price range the Bonne Maman and other specialty items. I found the Bonne Maman at Stop and Shop which is a grocery store chain in CT, RI, MA and NJ.
It was nice this Sunday afternoon to get in almost 9,000 steps walking errands (I try to get 10,000 steps a day) and get to talk to people. I have not really gotten a chance to hang out with Donna and Jan in a while. This apple-pear galette made it a nice chance to just take time out for people. I also walked to my mother in laws to chat with her, we ran a quick errand together and I also got to pet her three dogs!
As the story goes my in laws gave the apple-pear galette that I made for little Madison, my grandmother got her small apple-pear galette and my in-laws ate the first layer of the apple-pear galette. The second layer was suppose to be take to a sunday dinner for another family. However Maddie the dog must of thought that I made it for her because I kept talking about Madison and how I made the apple-pear galette for her. So Maddie had the second layer of Apple-Pear Galette!
This post was suppose to go the last week of September but the whole Miriam Carey situation made me unable to finish up the post. Instead I recovered and wrote this article instead.
Then I had to visit my parents where I made this Apple-Pear Galette. My second oldest brother had a bad Autistic day freaked out over the apple-pear galette! I was so glad I baked it before my husband and I ran off to Martha's Vineyard for the day! My second oldest brother did not like the fact there were pears in it and had a tantrum. I also had to make this with an ancient electric stove and it just was not the same. The pie still baked and it was not bad but it was not as flaky. There is a HUGE difference between gas and electric stoves! You just don't get the consistency of heat and the pastry does not come out as well! Something I had totally forgot about since I grew up with gas ovens and only occasionally baked with an electric stove. This stove of course also was new probably when I was an infant (ie early 1980s), To GE I am sure there are better electric stoves now but this was not your finest creation! If you have a choice in your stove never, ever, ever buy or use an electric stove!
The late posting is related to the fact that I needed distance from this post, I was away from a computer for over a week, and from the Apple-Pear Galette Meltdown! But this pie is worth the wait!
I have three different variations of how to do the pie. The first is the standard large Apple-Pear Galette, The second is the personal size and the last variation is the medium sized apple pear Galette. I recommend serving the pie hot and à la mode! I think French Vanilla ice cream is best with it because it is extra rich and creamy!
- · 2 tablespoons all-purpose flour· 4 9-inch refrigerated pie crusts (this recipe for me uses 4 instead of 2 like in the original recipe)· 1/4 cup plus 2 tablespoons Bonne Maman apricot preserves (to start off but I go more by eye.)· 4 Empire, Gala, or Cortland apples, peeled and sliced 1/4-inch thick· 3 Bartlett pears, peeled and sliced 1/4 inch thick· 3 tablespoons fresh lemon juice (I use the real Lemon juice from a bottle)· 1 teaspoon ground ginger (the original calls for fresh grated but I do not usually use ginger so that is a waste)· 1 teaspoon ground cinnamon (I double the ground cinnamon)· 3 tablespoons plus 1 teaspoon granulated sugar· 1 large egg, beaten
- Take the two pie crusts out of the packages
- Take the two pie crusts out of the packages Transfer to a parchment-lined baking sheet.
- Overlap the two circles so that they overlap almost making an oval.
- Beat an egg with a fork. Brush on the egg with a pastry brush. Tip: I have one for wet and one for dry brushing. I recommend labeling them "for wet" and "For Dry."
- Spread 1/4 cup of the preserves on the crust, leaving a 2-inch border. Tip:I used a different Apricot Preserves than the Bonne Maman apricot preserves and my husband admitted it was not as good. So pick up the Bonne Maman Apricot Preserves!
- Spread on the Apricot Preserves.
- Transfer the apples/pear mixture to the crust, leaving a 2 inch border clear.
- Fold the edges of the crust over the fruit mixture.
- Brush the egg on the crust and sprinkle with the remaining teaspoon of sugar. Bake until the crust is golden brown and the fruit is tender, 50 to 60 minutes.