While this is a little late as it obviously isn’t ‘Pi Day’ anymore, I wanted to get this recipe out to you because it was incredibly fun to make, and SO easy. Bonus, you can make it with things you most likely have in your kitchen (with variations…of course).
Zara and I wanted to make a pie for pi day, but I am notoriously horrible at making those beautiful deep dish pies that have the filling that goes on for miles and miles. What I am good at making, are the equally beautiful rustic french pie tarts called ‘galettes’. A galette is a free form pie and is very easy, usually a little more tart than sweet (although you can obviously make it more sweet with more sugar or honey) and I think more of my family’s ‘style’. (Easy and beautiful in a slightly messy way).
We happened to have 1 black plum and two green apples at home. So that’s what we made. An apple plum galette. Delicious. Substitute with the fruit you have. I have made blueberry galettes, apple, pear, etc. I have never tried citrus only because I use the citrus while I cooking down the fruit to form a rough form of jam, but that’s not to say you couldn’t make a citrus one, in fact I would imagine it would be more like a form of marmalade…yay!
So this is what we did…
Slice the plum and apples thinly and add them to a saute pan that is not on any heat.
Get out your parchment paper and a pie crust (feel free to make your own pie crust, I don’t, at the moment). Put a bit of parchment paper on a lipped cooking sheet and unroll your pie crust. Preheat the oven to 375 F. I then added a couple of grinds of Trader’s Joe’s ‘Coffee, Chocolate, Sugar’ Grinder to the base of the pie crust and had Z push it into the crust. This makes a crystalized sugar crust with chocolate coffee goodness underneath all that beautiful fruit.
Next I added about a shot’s worth of Amaretto to the fruit mixture (if you don’t like to cook with alcohol, don’t. You can add juice and get similar results) and zested a half of lemon and then squeezed the juice over the fruit. Add 2 tea vanilla extract. Z then added three whole cloves and turned the burner on medium-low. I let the fruit cook down until the liquid was almost gone and then added 1 tea sugar. Stir together and remove from heat (I’d say about 10-15 minutes depending on how hot your burners get).
Add the fruit to the center of the pie crust, sprinkle 1 tbsp of sugar over the top and pinch the edges of the pie crust around the fruit so it ends up looking like a rough bowl (some day I’m going to start taking step by step pictures…I think my sister may be right about the effectiveness of this…it is a little hard when cooking with a kid to document each step, but I’m thinking I might try it…).
Beat 1 egg white and brush the edges of the pie crust with it. Let your kid do this. I have a smallish pastry brush and it’s really easy for her to handle.
Cook for 40 minutes or until the crust is cooked through and the fruit is oozing with juicy goodness.
That’s it! SO EASY! SO DELICIOUS!
You can make the palate more kid-friendly by adding chocolate chips halfway through your cooking, or adding honey to your fruit mixture when turning to jam to make it sweeter.
I find that if I cook with fruit that Zara likes raw, she likes the pie.
Happy Belated Pi Day!
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