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7f495bdd dda1 481c 88d0 eebc39ba8f62  2016 06 29 17 42 04

I had a few extra minutes while roasting a chicken so I figured, why not a galette for Sunday dessert?

At the same time that I started dinner prep, I took out of the freezer a Genius-anointed foolproof pie crust. While the bird was roasting, I rolled it out into a large almost-circle, put it on parchment on an open-sided baking sheet and popped it into the fridge while I sliced a half dozen peaches and nectarines, which I tossed with mixed spice (nutmeg, cinnamon, allspice and the tiniest touches of ginger and cloves).

Right before the chicken came out, I sprinkled toasted wheat germ and a touch more mixed spice onto the center of the rolled crust, piled the fruit on, sprinkled sugar over the fruit and pulled the edges up. I beat an egg with a tablespoon of water and brushed it on the crust; then I sprinkled the edges well with cinnamon sugar, and sprinkled more mixed spice on top of the fruit. Turned oven down to 400, baked for about 32 minutes; probably should have checked sooner, given that the oven was no doubt hotter than 400 degrees due to the high temperature that roasted the chicken. ;o)

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Cheat code: I never make less than 4 pie crusts at a time. i wrap single crusts tightly and freeze. We have either a savory or a sweet tart about once every 2 weeks, until it’s time to make another batch. The people you feed will appreciate this, immensely - and it's one of the easiest ways I know to raise one’s game in the kitchen.