Let’s talk about laundry, shall we, Ladies? No, I am not going to call you on that basket in your hallway, almost in the laundry room. We all have them.
I am talking about laundry that you get when you have two girls. Two girly girls, who love to dress up and change their outfits 50 times a day. If I had a nickle for every time…. Yeah.
Every time I manage to drag a basket full of freshly washed and dried laundry to the bedrooms, I get surrounded by two giggling creatures who immediately start to pull out pink shirts and skirts from it. They don’t get that excited about a plate of cookies!
I remember, when I was 8 years old, we had a neighbor who’s daughter would change outfits 5 times a day. We called her weird. Now, I am a mom of two girls who can make you dizzy from the constant change of shirt-and-skirt combinations everyday.
Now… we’re weird.
Do you know what else is weird? The fact that I never made a pie worth showing off. My pies, as hard as it is to admit, never looked good. The crust would be either
burnt too crunchy or soggy. While I can go with crunchy ( pun intended.. or not… ), the soggy pie is the worst kind of pie.
It’s August, the Month of Peaches, and this recipe has been haunting me for a while now. I finally gave up and made it.
Someone smack my forehead, why haven’t I made it before?? I mean I know why, but what took me so long to muster up the courage for it? This crust is so unbelievably easy and delicious, the angels were singing while I took the first bite. I have a soft spot for rustic desserts, so I instantly fell in love with this pie, with the fancy name of “galette”.
I didn’t change it a single bit from the original recipe, simply because I didn’t trust my pie-making abilities. But once I starting forming the dough I figured out a trick to make the overlaps easily. Instead of rolling the dough out on a floured surface, I kept it on the same piece of aluminum foil I wrapped it in to chill it. I rolled it out, having my standard 8″ pie dish as a guide and adding about 4 inches in diameter. To make the folded edges, I simply lifted up the foil and and overlapped the dough peeling the foil off. Then just slide the foil with galette on it right onto your baking sheet and bake. Easy!
This pie not only gave me more confidence in the pie or galette department, but magically got my daughters to sit down for a moment. Pink tutus and all.
It’s a magic pie. Go. Make it.
Make it make it make it.
While I still can’t call myself an avid pie-maker, I think this is a pretty good start. What do you think?