Search The Cookery

Sunday, October 21, 2012

Lazy pie

I've never really been a fan of pie. Not even of eating it. Cooked fruit seemed weird to me and I avoided it. Chocolate pie? Yes. Apple pie? No, thank you so much, but I'm stuffed.

This attitude slowly started to change when I began making my own pastry with my mother-in-law's failsafe recipe. Now I didn't have to remember to buy pie crust if I wanted a last minute dessert which was nice. Then this year, I had bags and bags of apples from my in-laws' apple tree and I took the plunge. I made pie after pie after pie after turnover after pie. And it turned out that I do like pie. It's still not chocolate cake, but it's a respectable dessert.

But of course, this isn't about apple pie because I didn't take any photos of that. This is instead about lazy pie. If there's one thing better than pie, it's lazy pie.

I happened to have extra pastry that I had frozen after my last pie making extravaganza, but of course, you can just use a regular pie shell as well.

This recipe is mine, but the idea is from this amazing book that has quite literally changed my life since I found it in London Drugs in Calgary many years ago. I bought it on a whim thinking it would be a beautiful coffee table book, and I've actually made so many of the recipes. Home Baking by Jeffrey Alford and Naomi Duguid; I've used it so much I didn't even have to look up their names. They call it Free Form Fruit Galette, which is a really fancy way of saying lazy pie.

Flexible ingredients but here they are anyway, with the instructions.

So grab your leftover pastry (or your pie shell) and let it thaw to room temperature.

Roll it out (carefully now, for those with a pie shell) until it's about an extra inch beyond your pie plate.

Prick the pastry with a fork, then sprinkle on a teaspoon or so of sugar.

Add about 2 cups of fruit. Your choice. I used 4 wilty strawberries, 3/4 cup frozen blueberries, a handful of dates (chopped) and an overripe bartlett pear.

Fold the pastry back over your fruit, leaving a generous hole in the middle. Spinkle another teaspoon or so of sugar on top of the pastry. Bake in a 350F oven until bubbly and golden, about 35-40 minutes.

Let cool slightly, then serve with ice cream or greek yogurt.

Seriously, laaaaazzzzy pie. So easy.

This photo is of the last piece (since gone) of yesterday's lazy pie.

No comments:

Post a Comment