A Galette Baked in a Pie Dish? It’s a Very Good Idea.
I bought 4 cartons of raspberries without knowing what I was going to do with them. Well, they ended up in this pie/galette. If I’m making a fruit pie that doesn’t have a top crust, this is how I make it. I like to simply fold over the edges of the dough in a galette style rather than forming an actual edge to the crust. This way the juices don’t overflow and rather than making a galette, by putting it into a pie dish I can add a lot more of the fruit for the filling. I used my favorite Milk Street No Shrink Pie Dough recipe for the crust.
To the 4 cartons of raspberries, I added 3/4 cup of sugar and for the first time I used a product I’d ordered from King Arthur, but hadn’t had an opportunity to use until now. It’s called Pie Filling Enhancer. It contains a thickening agent, superfine sugar and ascorbic acid. Due to the ascorbic acid, I didn’t add any lemon juice to the filling. I added about 1/4 cup of this mixture to the raspberries and sugar.
It was at this point when my son suggested mincing some of his homemade candied Meyer lemon peel and adding it to the filling. I loved the idea and went for it. While homemade candied peel is wonderful, it’s not necessary. You can purchase good candied peel at most supermarkets or online. After filling the pie shell with the raspberry mixture, I dotted the top with butter, folded in the edges of my crust, sprayed the crust with water and sprinkled on demerara sugar. As I always do when baking a berry pie, I placed it in the lower part of my oven and started it at 425 degrees for 15 minutes, after which I reduced the temperature to 375 degrees and continued cooking until the berries were bubbling in the center. This took about another 45 minutes. I garnished it with a few slivers of the candied lemon peel and let it cool.
As you can see, I like my pie crusts fully baked and brown. If I seem to preach about any single issue regarding cooking, it is this: Please bake your pies until the crusts are brown. I sometimes let them go until they’re starting to almost char on the peaks. This is when the flavor really happens. An under baked pale pie crust will be both soggy and tasteless. When a pie crust is fully baked, the sugars will have started to caramelize and the flavor of the butter in the crust will shine through. Always err on the side of over baking, instead of under baking. You’ll be happy you did so.
I couldn’t have been more pleased with the result of this baking endeavor.
Here is a link to the pie crust recipe.
https://www.williams-sonoma.com/recipe/christopher-kimballs-no-shrink-pie-dough.html
Recipe Card
8 - 10
servingsFresh raspberries and candied lemon peel are baked in an all butter crust which is baked in a pie pan, but treated as a galette. It's an easy and great way keep the delicious filling from leaking out of the crust.
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Ingredients
1 batch Milk Street No Shrink Pie Dough or your favorite pie crust recipe. https://www.williams-sonoma.com/recipe/christopher-kimballs-no-shrink-pie-dough.html
4 6 oz. cartons raspberries
3/4 cup granulated sugar
1/4 cup King Arthur Pie Filling Enhancer or 1/4 cup cornstarch
1/4 cup minced candied lemon peel
2 tablespoons salted butter, cut into bits
demerara or any type of sugar for sprinkling on top
salt
*Optional - slivers of candied lemon peel
Directions
- Make the pie dough, shape into a disc, wrap in plastic and let sit for at least an hour or overnight. Roll out dough on a lightly floured surface and place in a 9 inch glass pie dish. Detailed instructions for making and rolling the pie dough are included in the link I provided for the pie dough recipe. Place in the refrigerator to chill while mixing the filling.
- In a large bowl, stir together the raspberries, sugar, Pie Filling Enhancer or cornstarch, pinch of salt, and minced candied lemon peel. Let sit for about 15 minutes, stirring a couple times.
- Preheat oven to 425 degrees with a rack in the lower part of the oven.
- Remove pie shell from the refrigerator and add all the filling. Dot with the bits of butter. Fold the edges of the dough inward, creating pleats in order for it to fit evenly. Place in the freezer for 20 minutes. Remove from the freezer and spray the top of the dough with a fine mist of water (I use a simple spray bottle). Sprinkle the dough with the finishing sugar.
- Place on the lower rack of the oven and bake for 15 minutes. Lower the oven temperature to 375 degrees and continue to bake until the crust is good and brown and the juices are bubbling in the center. This takes about another 45 minutes. Let cool completely before slicing and garnish with the optional slivers of candied lemon peel. Enjoy!
Notes
- Here is the link to Christopher Kimball's No Shrink Pie Dough:
https://www.williams-sonoma.com/recipe/christopher-kimballs-no-shrink-pie-dough.html