If given the choice between cake and pie, undoubtedly I would choose cake. I come from a cake family, specifically chocolate cake, where frosting spatulas are licked clean and rarely a birthday passes without one gracing the table. I know cake well; we have become close friends over the years.
Pie, on the other hand, was not a large part of my childhood. Every Thanksgiving, my grandmother made it a point to place a chocolate pudding pie in front of my father and a pumpkin pie in front of my mother, but that was quite the extent of my family's involvement with pie. There were no pies enjoyed in the heat of summer or the chill of winter. Instead, the pies were replaced with other beloved desserts; there were puddings during the Fourth of July and cheesecakes during Christmas. Even so, the best part about food is that there is always time to make up for lost pie.
Galettes are a simpler, easier-to-assemble version of pie. Instead of using a pie pan, the pie crust is spread out on a baking sheet, the filling is poured in the middle, and the edges of the pie crust are folded up and in to hold in the sweet fruit. I love the rustic look and feel of a galette. It feels as old and loved as time, striking a sharp contrast against the perfectly assembled bakery pies. As it bakes, the fruit sings, staying within the bounds of the flaky pie crust, and releasing juices that thicken once the galette begins to cool. Served warm, room temperature, or cool, these galettes are just right.
Today, I choose pie.
This Peach & Blackberry Galette has a refreshingly bold flavor combination. Sweet, ripe peaches and tart, juicy blackberries are a match that deserves a second glance. The crust is an all shortening crust (perfect for vegans!) and bakes up into fantastic flaky, crusty layers. You can also use your tried and true pie crust recipe or buy a pre-made refrigerated version, but I found something special in this crust recipe and I hope you will too.
Peach & Blackberry Galette
2 cups (250 grams) all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoons salt
3/4 cup cold vegetable shortening
1/4 cup cold water
Peach & Blackberry Filling
3 large ripe peaches, peeled and cut into slices
2 tablespoons granulated sugar, plus extra for sprinkling
1 tablespoon cornstarch
Pinch of ground nutmeg
6 ounces (1 cup) fresh blackberries
1 tablespoon milk
In a large mixing bowl, whisk together the flour, sugar, and salt. Cut in the cold vegetable shortening with a pastry blender or use your fingers until the mixture resembles coarse sand. Add the cold water and mix until the dough comes together. Flatten into a disk and refrigerate for 15-30 minutes.
Meanwhile, in another mixing bowl, stir together the sliced peaches, sugar, cornstarch, and nutmeg.
Preheat oven to 400 degrees F (205 degrees C).
Remove the pie crust from the refrigerator and roll into a 14-inch circle. Place the peach filling into the center and spread out, leaving a 2-inch border around the edge. Add the blackberries, placing them evenly on top of the peach filling. Fold over the edge of the pie crust, softly pinching it together where it folds in on itself. Brush the edge with milk and sprinkle on additional sugar.
Bake for 35-40 minutes, or until crust is a golden brown. Serve warm, room temperature, or cold (my favorite!).