Prickly Pear Galette

Prickly Pear Galette by Natalie Paramore 2

If you can believe it, Food Fetish turns 3 years old today! Oh man, how much has changed for this little blog in that time. I went from using my iPhone and a free wordpress blog to learning about hosting, photography and a lot about cooking and baking. I am so thankful for each and everyone of you who has followed along, commented, requested, shared and ate with me with. Especially the ones who have put up with the food picture taking at restaurants. I wouldn’t be anywhere without y’all. To celebrate this big birthday, I decided to tackle making a pie crust. I’ve done one before, but I wanted to master making a classic one this time. I really, really, like pie. I like cake too, but PIE. What I found out is that making a pie crust isn’t nearly as hard as I thought, just like so many other recipes and techniques that I’ve tackled.

I decided to pick prickly pear as my fruit for this pie adventure. Why? Because it’s my favorite margarita flavor. And it just seems so Texan, and it’s pretty and I’ve never used it before. I also wanted to try a different look for the photos in this piece. I’ve been digging moody, fall pics like these from Bojon Gourmet. Let me know what you think!

Prickly Pear Cactus by Natalie Paramore

For this recipe, you’ll need:

Pie Crust:

1 1/4 cup all-purpose flour

1/8 teaspoon salt

7 tablespoons ice cold, unsalted butter

2-3 tablespoons ice cold water

* Recipe from Whole Foods

Pie Filling:

3 cups diced fruit

1/2 refined sugar + more for sprinkling

1 egg for egg wash

Prickly Pears by Natalie Paramore

Cold Butter Cubes for Pie Crust by Natalie Paramore

Dice up the butter into small cubes. Place it in the freezer for 15 minutes. For pie crust, temperatures really matter, so make sure the butter is nice and cold.

Butter Cubes for Pie by Natalie Paramore

How to Make Pie by Natalie Paramore

Get some ice water. In a bowl, combine the flour and salt. Add ice cold butter cubes.

Butter Pie Crust by Natalie Paramore

Toss them into the flour.

How to Make a Galette by Natalie Paramore

Add two tablespoons of water and begin folding the butter and flour together. Add water one tablespoon at a time until it comes together in a ball. It may take a few minutes but that is ok. It is ok if there are still little butter cubes in the pie crust.

Ice Water in pie Crust by Natalie Paramore

How to make galette by Natalie Paramore

After the crust forms a ball, place in the freezer for 30 minutes to chill some more before rolling it out. While the dough is chilling, dice up the fruit.

Prickly Pear Fruit by Natalie Paramore

Prickly Pears are the fruit on top of cacti. They come in two different colors, green and bright pink. The green ones of larger seeds, while the pink ones have a softer flesh.

i used equal parts pink to green for this recipe. The pink ones along would be too soft for this pie. The green ones add some more stable fruit for the pie.

Prickly Pear Catus Fruit by Natalie Paramore

Baking withPrickly Pear Galette by Natalie Paramore

Sugar and Prickly Pears for Galette by Natalie Paramore

Combine sugar and fruit together. Stir it together.

Cooking with Prickly Pear by Natalie Paramore

Prickly Pear Galette Filling by Natalie Paramore

The sugar will dissolve into the fruit juices and the pink ones will make a sauce.

Pie Crust by Natalie Paramore

Now it’s time to roll out the dough.

How to make pie crust by Natalie Paramore

The best thing about a galette, is that you get all the pie flavor and buttery crust, without have to worry about making it all perfect.

Prickly Pear Catus Pie by Natalie Paramore

Prickly Pear Catus Galette by Natalie Paramore

Spoon the fruit filling into the middle of the crust.

How to Make a Prickly Pear Pie by Natalie Paramore

Galette by Natalie Paramore

Gently fold the edges of the pie over to form the crust.

Prickly Pear Pie by Natalie Paramore

How to Make Prickly Pear Galette by Natalie Paramore

Gorgeous!

Make a Prickly Pear Galette by Natalie Paramore

In a bowl, whisk an egg for the egg wash. This will give the crust a nice sheen.

Egg Wash for Prickly Pear Galette by Natalie Paramore

Prickly Pear Pie Galette Crust by Natalie Paramore

Brush the egg wash over the edges of the crust.

Sugar Crust Prickly Pear Galette by Natalie Paramore

Sprinkle a little extra sugar all over for a little something extra sweet. Finally, place the pie on parchment paper and bake for 35-45 minutes at 350 degrees, or until the crust is a nice golden brown.

How to make a Prickly Pear Galette by Natalie Paramore

Let pie cool, then serve it up!

Prickly Pear Galette Pie by Natalie Paramore

Prickly Pear Galette by Natalie Paramore 2

A Prickly Pear Galette by Natalie ParamoreIt’s that easy! I am going to work on my pie game this fall, but I think this will be  go-to recipe for me.

 

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Cinnamon Sugar Baked Pears

More from lessons on couch surfing: Make dinner for your friends, they will appreciate it!

But I say, Desserts First! This dessert was actually made for me by one of the moms I babysit for. Undoubtedly, hers turned out prettier than mine but hey, we’re still learning here. This dessert is super simple and can’t really go wrong with pie crust and cinnamon, just sayin’.

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You’ll need:
Pears (each whole pear makes 2 servings)
Uncooked pie crust
Cinnamon
Sugar

Preheat oven to 350 degrees.

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First, peel the skin off the pears. Thanks Burns for helping out on this one!

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Pretty little naked pears.

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Next slice pears in half.

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Slice off stems and butt of pears, don’t want your guests eating those!

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Next, cut pie crust around the edges of the pear and wrap around. I sprayed the pan with non-stick spray.

Option: brush egg whites over top of pie crust and pear before baking. This will give the dessert that shiny look. I had no egg, so no dice this go around.

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Sprinkle cinnamon and sugar overtop the pears.

Bake at 350 degrees for 10-15min or until golden brown.

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Voila! Don’t you LOVE the smell of baked cinnamon? Because I sure do!

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Good looking’ pear!

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Serve these hot!

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And serve with vanilla ice cream!

A dessert that’s not totally bad for you? I’ll take two 😉