Simply put, I love pie. Fruit pies. Cream pies. Any kind of pie. I'd take pie over cake any day.
A while back, I posted a recipe for an Apple Galette. Galettes are my favorite kind of "pie" because they are simple to make and usually contain less sugar and more fruit than a standard pie. The recipe below is a variation of that galette but it can be made with any fruit you have available. The crust is whole wheat but still tender and flaky. Really, it is.
I don't suggest using frozen berries in this because of the excess moisture they contain. Fresh is best when making galettes. It lets the fruit really shine.
Raspberry Galette with Whole Wheat Crust
**The spice (or herb used) will depend on the fruit you choose. Raspberries and cardamom go well together. Lavender and blueberries are a lovely match. Cinnamon goes with many fruits and berries. Or you can just leave the spice out.
Preheat oven to 400ºF. Line a baking sheet with parchment paper. Roll the pie crust into a 12 to 14-inch circle. Transfer to the baking sheet.
In a large bowl, toss together the fruit, sugar, salt, lemon juice, lemon zest, cornstarch, and cardamom.
Mound the fruit mixture in the center of the crust, leaving a 1-2 inch border. Gently fold the pastry over the fruit, pleating it as you move around the crust. Brush pastry with the cream and sprinkle with sugar.
Bake for 35-45 minutes or until the filling is bubbling and crust is golden brown. Cool for 20 minutes before serving. Serve slightly warm or at room temperature.
Ice cream or sweetened whipped cream optional.
Whole Wheat Pie Crust
In a the bowl of a food processor, mix together the whole wheat flour and salt. Add the butter and pulse 15-20 times until the mixture resembles coarse meal.
In a liquid measuring cup, whisk together the honey, orange juice, water, and zest.
With the motor running, pour wet ingredients through the feed tube. Pulse until the mixture starts to come together and is moistened.
Place the dough on a lightly floured surface. Pat the dough together until it becomes a solid piece. Flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. Can be made up to 2-3 days ahead of time.
Lentils: Pantry Gems by Marcy Gaston