Over the years, my love for pie has grown immensely. I used to immediately think of apple pie when the word “pie” was mentioned, but now having been exposed to many different flavors, that is no longer the case. The downside of having homemade pie is the time that goes to making it. Take, for example, my earl grey pie. It is without a doubt, amazing, but it tastes so long to make! This is when the glorious galette steps into the picture. Think of it as a rough pie that comes together much quicker and yet still tastes great. Today’s blackberry and almond galette is the perfect dessert to throw together when you want a pie without the fuss.

Blackberry Almond Galette

Yields 1 10-inch galette


1 hr, 30 Total Time

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Ingredients

    Cream cheese pie crust
  • 1 ¼ cup all-purpose flour
  • 1 tbsp granulated sugar
  • ¼ tsp salt
  • ¼ cup cold butter, cut into small chunks
  • 2 ounces cold cream cheese
  • 2-3 tbsp ice water
  • Blackberry filling
  • 12 ounces blackberries
  • ¼ cup brown sugar
  • juice and zest of ½ lemon
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 tbsp cornstarch
  • Almond layer
  • 2 tbsp brown sugar
  • 2 tbsp all-purpose flour
  • 2 tbsp almond meal
  • Remaining ingredients
  • 1 egg yolk mixed with 1 tbsp water
  • 2 tbsp turbinado sugar
  • 2 tbsp sliced almonds

Instructions

  1. Preheat oven to 400 degrees F.
  2. Prepare the pie dough. Combine all-purpose flour with sugar, salt, cold butter, and cold cream cheese in a food processor. Pulse for 5-10 seconds or until the mixture is coarse and the butter and cream cheese is blended in. Slowly add the ice water 1 tablespoon at a time, pulsing just until the dough comes together. Alternatively, use your hands to mix the dough, adding water just until the dough starts to form. Wrap in plastic wrap and chill in the fridge while you prepare the filling.
  3. Combine blackberries with the remaining ingredients (brown sugar – cornstarch), gently mixing to coat.
  4. Prepare the almond layer, mixing together the brown sugar with the all-purpose flour and almond meal.
  5. Remove the dough from the refrigerator and place on a parchment paper. Dust with flour and roll out the pastry to about 12-inch circle. Transfer to a large rimmed baking sheet.
  6. Sprinkle the almond meal mixture evenly in the center of the rolled out pastry followed by the blackberry mixture. Fold the pastry edge up and over the blackberries to create a 1-inch border. Brush the crust with the egg yolk wash and sprinkle the sliced almonds and turbinado sugar on top.
  7. Bake galette for 40-45 minutes or until the pastry is browned. Cover with foil if the pastry gets too browned. Remove from heat and serve warm or at room temperature.
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**Helpful tips and common mistakes

Start by making the pie crust. I normally stick to the normal butter, flour, water recipe for pie crusts but I wanted to make this galette extra special by having a creamy cheese pie crust. By swapping half of the butter for cream cheese, you end up with a more tender crust that’s still flaky. Plus, the added flavor of cream cheese to your pie? What’s not to love!Chill the dough while you prepare the filling. Since you don’t have to worry about the pie crust shrinking while baking, chilling it for at least 30 minutes isn’t required. However, you don’t want the butter and cream cheese to melt while you’re mixing the blueberries so stick in the fridge until ready to use.The filling is easy as 1-2-3. Gently toss the blackberries with the seasonings and it’s good to go. Fresh strawberries, blueberries, raspberries, peaches, really any fresh fruit would go well in this galette.

Next, prepare the almond layer. To give an extra almond flavor and to prevent a soggy crust, mix all purpose flour with almond meal and sugar.Roll out the pie crust on a clean work counter dusted with flour, sprinkle on the almond meal mixture and top with the blackberries. Now the fun part. Fold over the ends to create a 1-inch border. No need to be perfect – the more rustic, the better! Brush on the egg wash, sprinkle on extra sugar and sliced almonds and bake until golden brown.The addition of cream cheese will make the crust brown a little quicker. If you notice your crust getting a little too dark before it’s done baking, simply cover with foil.

Let the blackberry almond galette cool slightly and serve warm or at room temperature. Want to make this even better? Serve it a la mode!

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.