Who said apples and oranges were different? The sweet flavors marry beautifully in the open faced pie, known as a galette.
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, or 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.
Apples and Oranges
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.
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.
Okay, so let’s be clear about marmalade, ‘it’s totally British’!! My British hubby would not think of starting his day with orange marmalade on his morning toast!
While I didn’t grow up eating it, I sure do love it now. The flavor is so, so citrus orange and sweet, and just all around yummy. So, when ever I find a recipe to open a jar of hub’s marmalade and use it, I do.
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 GaletteCourse: Dessert, PiesCuisine: EuropeanDifficulty: Easy
The sweet flavors of apples and oranges marry beautifully in this open face pie, known as a galette.
Pie crust – store bought or try our Homemade Pie Crust
Apples – 4, peeled and sliced into 1/4 inch slices
Walnuts – 1/2 cup, chopped
Cinnamon – 2 tsp
Sugar – 1/4 cup
Cornstarch – 2 tbsp
Salt – 1 tsp
Orange marmalade – 1/2 cup, plus 1 tbsp mixed with 1 tbsp orange juice
Orange – 1 juice and zest
- Roll out the pie crust to fit a parchment sheet lined baking sheet.
- 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.
- Bake for 15-minutes then turn down oven to 350 until crust is golden.
- Can be served with ice cream on top of the hot Galette, or a scoop of mascarpone!