Fruits that can be used in Pies?
- scoopG Feb 22, 2008 05:57 AM
I frequently make galette's (free-form pies, really) from David Lebovitz's "Room for Dessert" cookbook. Usually I'll also use his frangipane recipe to add both flavor and help prevent any of the fruit juices from making the dough soggy. These galettes take about an hour or so in oven and the apples or pears go in freshly peeled and raw. I am looking for some other possible fresh fruit options instead of using apples or pears. Any ideas?
What about plums or peaches? Or any other stone fruit that strikes your fancy, cherries would be great with the frangipane. Might be a bit juicier. Also any berry...blue, rasp, black...etc etc. Still has the juicyness factor though.
Of course those are all completely out of season right now.
Defintely not citrus. That's the only real restriction I can think of. I've never made a pie with tropical fruits...no idea how mango or pineapple etc. would behave in a pie (or galette).
I was specifically talking about definitely not citrus in a galette type of pie. Any sort of yummy citrus pie I've had (or has been mentioned here) involves a cream or custard base that wouldn't work in a galette.
but if the OP wants to switch into making traditional pie-plate enclosed pies, or tarts, then pretty much anything in the world is wide open.
I, too, am a big fan of galettes. They are so much easier, and I like that I can make it smaller than a normal pie. The two of us couldn't, and probably shouldn't, finish a whole pie before it goes soggy and bad.
A favorite of mine is apple and dried cherry. Just soften the dried (tart) cherries is a little hot water before adding to your apple mixture.
I have also seen recipes for grape pies, but have never made myself.
Thanks everybody so far! punkin712 - I love lemons and would love to see any recipe you have for Shaker Lemon Pie. Hollyeve, what I like most about galette's is that the rolled out dough does not have to be perfectly shaped, as it might be for a pie. Uhm...genieinTX a fried apricot pie. Sound's intriguing!
Here you go:
Shaker Lemon Pie:
3 whole lemons
3 cups sugar
Pate Brisee or your favorite pie crust, enough for 2 crust pie
All-purpose flour, for work surface
1/8 teaspoon salt
7 large eggs, lightly beaten
1 large egg white, lightly beaten
Wash and cut 2 lemons crosswise into paper-thin slices. It is very important to slice the lemons as thin as possible – use a very sharp knife or a mandoline. Remove seeds and transfer lemons to a large bowl.
Remove peel and pith of remaining lemon and save for another use. Slice lemon flesh crosswise into very thin slices. Remove seeds and add lemon to bowl with other lemon slices. Add sugar and toss well to coat. Cover bowl with plastic wrap and let mixture stand overnight, stirring occasionally.
Preheat oven to 450 degrees. On a lightly floured work surface, roll 1 piece of pate brisee into a 13” round. With a dry pastry brush, sweep off the excess flour and fit dough into a 10” pie plate, pressing it into the edges. Refrigerate 15 minutes.
Add salt and whole eggs to lemon mixture and stir until well combined. Pour into chilled pie crust.
On a lightly floured work surface, roll remaining piece of pate brisee into a 13” round. With a dry pastry brush, sweep off the excess flour. Cut 8” long slash in the center of the dough. Continue making slashes on both sides, descending in size, about 1” apart across the dough. Place over filling and crimp edges to seal. Brush top of crust with egg whites.
Transfer pie to oven and bake for 15 minutes. Reduce oven temperature to 375 degrees and continue until crust is golden brown and shiny, about 30 minutes.
I hope you enjoy it!