Who said apples and oranges were different? This Apple and Orange Marmalade Galette beautifully marries apples and oranges in an open faced pie.
What Is A Galette?
There is no need for a pie dish, or an extra layer of pie dough on the top.
A perfectly yummy example of a savory galette that you are sure to swoon over is my Shiitake Mushroom Galette!
The Beauty Of A Rustic Pie
A formless fruit pie offers so many possibilities.
And so, I took liberties to create this very bright tasting twist on the few fruits easily available during the winter months.
Most pies require an extra crust on the top, neatly rolled or pressed inside of a pie pan. Not this beauty.
The most rustic of all pastries is the easiest of all pies to make.
Second to the galette, I find a simple open tart, whether with pie dough, puff pastry or phyllo dough, to be almost as easy; as you will find in my Rustic Rum Walnut Tart.
Other Open Pies To Love
It seems to me that when the winter months arrive, I’m in the mood to bake.
Therefore, I don’t mind spending more time in the kitchen baking a closed pie crust, that does take a bit more work.
However, when I don’t have as much time to linger in the kitchen but still want quick and delicious desserts, an open pie is usually it!
- Grandma’s Bourbon Pecan Pie – made as individual 3-bite pies, in mason jar lids, loaded with warm flavors is one to love.
- Almond Oat Crust Fig Tart – with fresh figs, and an orange blossom custard, the very same one I made on The Great American Recipe with PBS.
- Blueberry Orange Blossom Tarts – the perfect open face pie that’s all about the blueberries.
Apples and Oranges
The ole saying ‘Like Apples and Oranges’ usually refers to things that are different and yet somehow in the same ballpark.
While I don’t find apples as sweet as so many other types of fruits, it is definitely crisp in flavor and dense in texture.
Unlike many fruits that dissolve when cooked.
And while I’m sure we all have a favorite apple pie recipe, I feel quite confident in boasting about my Apple Spiced Baklava, simply because I’d bet you’ve never had one!
Oranges, however are sweet, bright, and just the citrus twist, these ole apples need.
They each seem to compliment the other, which is why I also brushed a little orange marmalade onto the bottom of the crust before laying the apples inside.
Sometimes, to switch up the flavors I will swap out apples for peaches.
The recipe is the same but peaches bring a totally different tart and juicy element to a galette.
My British hubby would not think of starting his day without orange marmalade on his morning toast!
While I didn’t grow up eating it, I sure do love it now.
The flavor is such a beautiful citrus orange and not too sweet, and just all around yummy.
So, whenever I find a recipe to open a jar of hub’s marmalade and use it, I do.
However, I’ve finally wowed him with my very own recipe for Homemade Orange Marmalade and he says it’s better than store bought!
The schmear of marmalade on the bottom of the crust before piling in the apples is just brilliant, even if I say so myself.
Galette Pie Crust
Most any pie crust that contains butter or shortening will hold this formless pie into place.
My Homemade Pie Crust is easy to make and works beautifully with this galette.
While I often use dates and nuts as a crust on the bottom of many pies I make, since this pie is formless (no pan to hold its shape), a butter pie crust works best.
- Pie crust – Homemade Pie Crust or store bought
- Orange marmalade
- Rolling pin
- Cutting board
- Chopping knife
- Citrus press
- Basting brush
- Measuring cup
- Measuring spoons
- Baking sheet pan
- Parchment paper
Apple and Orange Marmalade Galette
- Rimmed Baking Sheet
- Transfer the dough to a floured work surface and roll the dough out into a disc and chill.
- In a bowl, toss the apples, walnuts, cinnamon, sugar, cornstarch, salt, and juice from the orange (reserving 1 tablespoon for crust).
- Spread ½ cup of orange marmalade on top of the crust, leaving about 2 inches around the edges bare.
- Mound the apples in the center of the crust and spread them our evenly, leaving 2-3 inches of crust edges bare.
- Zest as much orange zest as you would like on top of the apples.
- Fold bare edges up and over some of the apples, leaving the center mound without crust. (Video examples this easy procedure).
- Mix 1 tablespoon of reserved marmalade with 1 tablespoon of orange juice and brush across all of the upper crust. Finish with a sprinkle of sugar, across the top.
- Place in a 400 degrees, preheated oven for 10-minutes. Turn down the oven to 350 and continue baking until the crust is golden, about 20-minutes
- Can be served with ice cream on top of the hot Galette, or a scoop of mascarpone!