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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?

  1. thew Mar 27, 2008 07:26 AM

    in my experience pretty much any fruit works in a pie

    1. a
      alexajord Feb 26, 2008 05:18 AM

      we've done green papaya before; for a weekly potlock at a bar in the Bahamas. No recipe, couldn't repeat it, but it was very well received. Might be worth a try. Granted these were picked and then cooked, so they were extremely fresh ... but could be interesting.

      1 Reply
      1. re: alexajord
        b
        bigjimbray Mar 27, 2008 12:09 AM

        another one is peaches, mango`s and maraschino cherries together.

      2. c
        cimui Feb 24, 2008 01:25 PM

        How about rhubarb? Not strictly a fruit, but tasty nonetheless. Combine with any berry.

        Apricots are also good if you have access to a lot at once. Since most New Yorkers don't have the luxury of apricot trees in our backyard, you could perhaps try apricot preserves or that apricot sauce they sell at Trader Joe's.

        Pumpkin or banana might also be good.

        2 Replies
        1. re: cimui
          Father Kitchen Feb 25, 2008 03:58 PM

          And then there is apricot meringue pie. Make an Italian crema di albicocche as in Hazan's essentials cookbook and top with meringue as in lemon meringe pie.

          1. re: Father Kitchen
            b
            bigjimbray Feb 25, 2008 09:40 PM

            Have you ever thought about useing kiwi? I have to agree about apricots makes
            the best fried pies. My sister makes them out of dried apricots she drys every
            year.

        2. p
          piccola Feb 24, 2008 09:50 AM

          I second the mangoes suggestion.

          You could also try grapes in season, or figs (the dried ones work too, if you soak them first).

          1. q
            Querencia Feb 22, 2008 03:57 PM

            If you are near a Trader Joe's they sell bags of individually frozen black raspberries that are wonderful in pastry. I don't know of another commercial source: these are a rare treat.

            1. scoopG Feb 22, 2008 12:50 PM

              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!

              3 Replies
              1. re: scoopG
                p
                punkin712 Feb 24, 2008 05:23 AM

                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!

                1. re: punkin712
                  w
                  wawajb Feb 25, 2008 08:17 AM

                  Would this be doable in a galette? How thick does the lemon/egg mix end up?

                  1. re: wawajb
                    p
                    punkin712 Feb 25, 2008 01:14 PM

                    not very thick - i definitely recommend making it in a pie plate.

              2. h
                hollyeve Feb 22, 2008 12:08 PM

                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.

                1. Sam Fujisaka Feb 22, 2008 11:41 AM

                  Mangoes, firm guavas (take out the seeds), carambola/star fruit, passion fruit, ...

                  1. g
                    GenieinTX Feb 22, 2008 08:13 AM

                    Apricots make a delicious fried pie, so I'm sure they would work in a galette

                    1. w
                      wawajb Feb 22, 2008 06:38 AM

                      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).

                      6 Replies
                      1. re: wawajb
                        w
                        wawajb Feb 22, 2008 06:40 AM

                        Answering my own question...epicurious says pineapple galette is a fine idea. Sounds yummy to me.
                        http://www.epicurious.com/recipes/foo...

                        1. re: wawajb
                          p
                          punkin712 Feb 22, 2008 06:53 AM

                          Shaker Lemon Pie is very tasty. I've also seen it done with oranges, but it isn't the classic. Clementine clafoutis is also good. However, if you want to use frangipane, these may not be quite right.

                          I can probably track down a few recipes if you're interested.

                          1. re: wawajb
                            h
                            hollyeve Feb 22, 2008 12:00 PM

                            I have made a pineapple gallette. It was delicious! Mix fresh pineapple chunks with brown sugar, spices (I like cinnamon, ginger, and nutmeg), and some cornstarch.

                            1. re: hollyeve
                              d
                              dnyce1 Mar 26, 2008 08:39 AM

                              I am making a pineapple gallette tonight for a potluck dinner (the recipe is from February's Gourmet). I'm a little nervous. Could you go into a little more detail about your success with this yummy sounding dessert?

                            2. re: wawajb
                              m
                              mlgb Feb 25, 2008 05:49 PM

                              Actually one of the most delicious desserts I ever had was a tart layered with flaky pastry, pastry cream, sliced oranges, and then glazed (i'm guessing with marmalade). And this was in Paris. So I don't agree with "definitely not citrus at all!

                              1. re: mlgb
                                w
                                wawajb Feb 26, 2008 04:35 AM

                                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.

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