Vanilla Plum Galette

Hi, it’s Tori from Fraîche Nutrition here!  I’ve been searching for ways to use these gorgeous Italian Plums that we have been growing in our yard (we have two trees, I had NO idea how much fruit they would produce!), and I think I’ve officially found my favourite way to eat them. This rustic plum galette is SO simple to make and I love that you don’t have to make your crust perfect. In fact, I almost think that the less perfect the crust is the better it looks. That’s my kind of desert!

It doesn’t need a thing, but topped with some ice cream or whipped cream (or coconut whip), this pie is out-of-control good.

INGREDIENTS: 

Plum Filling:

• 5 c. pitted quartered Italian Prune Plums
• ½ c. sugar
• 1 tsp. cornstarch
• 1 tsp. vanilla
• 2 Tbsp. cold butter, diced

Mix together all of the ingredients except for the butter in a medium bowl and set aside.

Pie Crust: (makes enough for two galettes, double the filling if you wish to make two)

• 2 1/2 c. all-purpose flour
• 1 tsp. sugar
• 1 tsp. salt
• 1/2 c. vegetable shortening
• 1/2 c. (1/4 lb.) cold butter, cut into 1/2” cubes
• 1/4 c. ice water
• 2 Tbsp. whipping cream
• 2 Tbsp. sugar

DIRECTIONS:
1. In a food processor, add all of the dry ingredients and pulse to mix.
2. With the food processor off, sprinkle the butter and shortening on top of the dry ingredients and pulse just until the fat is incorporated and is the size of peas.
3. Turn the machine off, and drizzle the water over top. Pulse the dough until it starts to stick together in clumps (not one large dough ball). Add additional water, 1 Tbsp. at a time, if needed to get it to the consistency you desire.
4. Divide the dough into two discs by pressing the dough together, wrap in plastic wrap, and refrigerate for at least 1 hour before rolling it out.

To assemble the pie:
1. Heat the oven to 375F.
2. On a well-floured surface, roll out one of the dough balls in a rough circle approximately 1/8” thick and about 16-18″ in diameter (we aren’t going for perfection here). Transfer it to the baking sheet (line the sheet with parchment paper if you want to avoid the fruit mess). Roll the pie crust around the rolling pin to easily transfer it (unroll the crust on the prepared pan).
3. Pile the filling evenly in the centre of the prepared pie crust.  You may not be able to fit all of the fruit on the crust, I reserved about 1/4 of the filling to fit in after the crust is assembled.
4. Using your fingers, gently fold the pie crust over the outer edge of the fruit filling, creating an envelope around the fruit but leaving the centre of the fruit exposed.  Pile any remaining fruit in the centre of the pie and top with the cubes of cold butter (from the filling ingredients) sprinkled evenly over the fruit filling.
5. Brush the cream over the pie crust.  Sprinkle with the sugar.
6. Bake for approximately 30-40 minutes, until the pie is golden brown.
7. Remove from the oven and cool.

OH and not to mention … this would make for a GREAT dessert for Thanksgiving Dinner!!!

xo

Tori