pie

Peach and Blueberry Galette

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Peach Blueberry GaletteOh, hey! I haven’t been around for awhile. Don’t worry, I still love my blog and my food. It’s just that we recently moved (need I continue?). The house is amazing. BUT, it needs lots of paint and love to become our dream home! So foodie Steph has temporarily become cleaning-unpacking-priming-paining-designer-handy woman Steph. And if that isn’t enough to keep me busy, I’m trying to keep my on-the-move son away from new fun things like brick fireplaces and steps to the basement. It’s a fun, crazy life!

The other day among all the house reno work, I told Travis I needed to make cookies. I’m pretty sure he knew I was serious. I needed a break. No joke. Baking and cooking are my go-to rejuvenation activities and luckily I have a husband who would never turn down a cookie. Never ever. So Travis and I spent time together baking, and it was just what I needed. And he got cookies. Win, win. We made chocolate chip cookies and they made everything better.

Peach Blueberry GaletteYou know what else would have made everything better? You guessed it…this peach and blueberry galette. Maybe you don’t know what a galette is and that’s perfectly fine. In fact, if you would have asked me a year ago what a galette is I probably couldn’t have told you. It’s just a super simple open pie. That’s it! You could impress any guest with the seemingly complex dessert that takes about 5 minutes to throw together. It’s such a beautiful dessert even though it looks, for lack of a better term, rustic. The homemade, rustic look is charming in this case…so use it to your advantage if you have difficulty making a typical pie look picture perfect!

Peach Blueberry GalettePeach Blueberry GaletteYou know what takes this dessert to the next level? You guessed it again (you’re on fire today!)…ice cream. You take this gorgeous peach and blueberry galette out of the oven and serve it warm with cold vanilla ice cream piled on top. The fruit is juicy and sweet. The crust is crisp. The ice cream melts into the crevices. Stop. Just stop. I can’t even handle it. 

Peach Blueberry GaletteI just have to say that, like those chocolate chip cookies, this galette is a guaranteed pick-me-up. So take that much-needed break, find some ice cream to top this pile of deliciousness with, and you eat it like you deserve it. Maybe even find someone to share it with. Because, you know what they say…the only thing better than eating a galette is eating a galette with a friend. That’s not a real saying. I really just made that up right now. BUT, so much truth to it. So find a friend and eat a galette!

Peach and Blueberry Galette
Serves 6
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 cup finely sliced peaches (1-2 peaches)
  2. 1 cup blueberries
  3. 1/4 cup + 1/2 tablespoon sugar (divided)
  4. 2 tablespoons cornstarch
  5. 1 tablespoon lemon juice
  6. 1 teaspoon vanilla extract
  7. 9-inch pie crust, unbaked
  8. 1 egg, beaten
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Mix sliced peaches, blueberries, 1/4 cup sugar, cornstarch, lemon juice, and vanilla in a bowl. Set aside.
  3. Place rolled out pie crust on parchment-lined baking sheet (or silicon mat).
  4. Arrange the fruit mixture in the center of the pie crust, leaving about 1 1/2 inches around the outside rim of the crust without fruit.
  5. Fold the extra pie crust towards the center. Don't worry about being too perfect!
  6. Brush the crust with the beaten egg and sprinkle with remaining 1/2 tablespoon sugar.
  7. Bake for 35-40 minutes, or until the crust is light golden brown.
  8. Serve with ice cream or whipped cream.
Flavor From Scratch https://www.flavorfromscratch.com/

Dutch Apple Pie

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Dutch Apple PieSpring isn’t necessarily what I would consider “prime” apple season in Michigan. Usually that’s fall with all the apple picking and cider making and apple cider donut eating. Mostly apple cider donut eating. But spring does include pi day (3.14…). Math dorks, are you with me? Okay, FINE. You caught me. 3/14 is technically still winter. But I think pie can be good any season because…well, it’s pie. And pie in my mouth in any season is A-OK.

Dutch Apple PieApple pie is one of my favorites. And *especially* Dutch apple pie with it’s sweet, crumbly, and crunchy topping. My, OH MY! To be fair, I’d eat pretty much any kind of pie. I can’t really think of a bad one off the top of my head and there are SO MANY choices. Everything from fruit, to chocolate, to savory. Oh wait…Banana cream pie. That’s a pie I’m not so sure about. How can you really be sure with the typically fake banana flavor? UGHH. If I ever find a good banana cream pie recipe I will be sure to share.

Dutch Apple PieI’m going to chat more about apple pie to get my thoughts off of banana cream pie. First of all, apple pie is one of the (in my opinion) most American of pies. 4th of July? Apple pie. Thanksgiving? Apple pie. Memorial Day? Apple pie. Today? Apple pie. You really can’t go wrong and people who don’t like apple pie are few and far between. Second, what can be easier than throwing some sliced apples with a few ingredients you probably already have in your pantry to whip up a scrumptious treat? Done. and. done.

Dutch Apple PieBy the way, did you notice my super cool apple slicer above? These things are old school but work like magic. I remember my grandma slicing apples for pies with one of these many years ago. This isn’t the same one but it makes apple slicing and peeling so much fun! You should get your hands on one and try it. Slicing apples will no longer seem tedious!

Dutch Apple Pie
Serves 8
Golden and crispy topping on a scrumptious apple pie
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the pie
  1. 1 refrigerated pie crust
  2. 6 cups thinly sliced baking apples (about 6-8 apples)
  3. 3/4 cup sugar
  4. 2 tablespoons flour
  5. 1 tablespoon lemon juice
  6. 3/4 teaspoon cinnamon
For the crumble topping
  1. 1 stick butter, softened
  2. 3/4 cup flour
  3. 1/2 cup old-fashioned rolled oats
  4. 1/4 cup brown sugar
  5. 1/4 teaspoon cinnamon
  6. pinch of salt
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Unroll the pie crust into pie dish, making sure to push to the bottom of the pan. Pinch the excess dough into the edges and crimp edges, if desired.
  3. Mix the sliced apples, 3/4 cup sugar, 2 tablespoons flour, lemon juice, and 3/4 teaspoon cinnamon together in a large bowl.
  4. In a small mixing bowl, mix together the butter, flour, oats, brown sugar, cinnamon, and salt for the crumble topping. Break apart the butter until it becomes about pea-sized pieces.
  5. Pour the apple mixture into the pie crust. Top with crumble topping.
  6. Bake on bottom rack of the oven until golden brown and bubbly, about 40-45 minutes.
Notes
  1. You can choose which kind of apples you want to use but some apples hold up better than others for pie. You can even mix a couple kinds of apples...Granny Smith, Honeycrisps, and Braeburn apples are all great for pie making!
Flavor From Scratch https://www.flavorfromscratch.com/