A gallette is a rustic Italian dessert
made with a freeform crust and filled with fruit. The option of using fresh apples or peaches or frozen peaches and ready-made
pie dough make this recipe easy to do anytime of year.
1 cup Natural Raisins
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups (4 to 6 medium) peeled, chopped tart apples or fresh sliced peaches or 1 package (16-oz.) frozen sliced peaches
1 tablespoon lemon juice
1 9-inch unbaked pie dough round or shell
HEAT oven to 425 F.
COMBINE raisins, sugar,
flour, cinnamon, and salt.
MIX with apples and
PLACE 9-inch round pie
dough on a rimmed baking sheet.
MOUND fruit in center of
dough, leaving a 1-2 inch border.
FOLD dough up around
fruit, gently pleating and pressing dough against fruit.
BAKE 10 minutes at 425
F; reduce temperature to 350 F and bake 20 to 25 minutes until crust is golden brown.
Juices may seep out onto pan. Cool on pan.
With a large spatula, carefully TRANSFER gallette
to a platter and dust with powdered sugar before serving.