Over the years, my love for pie has grown immensely. I used to immediately think of apple pie when the word “pie” was mentioned, but now having been exposed to many different flavors, that is no longer the case. The downside of having homemade pie is the time that goes to make it. Take, for example, my earl grey pie. It is without a doubt, amazing, but it tastes so long to make! This is when the glorious galette steps into the picture. Think of it as a rough pie that comes together much quicker and yet still tastes great. Today’s blackberry and almond galette is the perfect dessert to throw together when you want a pie without the fuss.
**Helpful tips and common mistakes
Start by making the pie crust. I normally stick to the normal butter, flour, water recipe for pie crusts but I wanted to make this galette extra special by having a creamy cheese pie crust. By swapping half of the butter for cream cheese, you end up with a more tender crust that’s still flaky. Plus, the added flavor of cream cheese to your pie? What’s not to love!
Chill the dough while you prepare the filling. Since you don’t have to worry about the pie crust shrinking while baking, chilling it for at least 30 minutes isn’t required. However, you don’t want the butter and cream cheese to melt while you’re mixing the blueberries so stick in the fridge until ready to use.
The filling is easy as 1-2-3. Gently toss the blackberries with the seasonings and it’s good to go. Fresh strawberries, blueberries, raspberries, peaches, really any fresh fruit would go well in this galette.
Next, prepare the almond layer. To give an extra almond flavor and to prevent a soggy crust, mix all-purpose flour with almond meal and sugar.
Roll out the pie crust on a clean work counter dusted with flour, sprinkle on the almond meal mixture and top with the blackberries. Now the fun part. Fold over the ends to create a 1-inch border. No need to be perfect – the more rustic, the better! Brush on the egg wash, sprinkle on extra sugar and sliced almonds and bake until golden brown.
The addition of cream cheese will make the crust brown a little quicker. If you notice your crust getting a little too dark before it’s done baking, simply cover with foil.
Let the blackberry almond galette cool slightly and serve warm or at room temperature. Want to make this even better? Serve it a la mode!
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