I've been obsessed with pies lately. It happened when my talented baxtress friend Abby mentioned she hated making pies. I happen to love baking pies and offered my services as an overflow option if she ever needed it. I usually try not to do this because there are few things more annoying than someone trying to weasel her way into your culinary project. In fact, I'm a firm believer in staying out of another cook's home kitchen entirely. That being said, Abby is my PLP and I know she would feel comfortable saying, "Monica, stay the eff out of my biz," if she had to. So I offered, and then stayed the eff out her biz, but I made pies anyway. For myself. Of course.
So Abby got pies back on my brain, but with a twist. I'm usually an apple pie baker with a full top crust, but she got me thinking about galettes - rustic topless pies. Pretty sexy, eh? Indeed. My first go was a mixed berry version, which Andrew still requests. It was great. I'm a big proponent of lemon in pies, so any pie I make will get the juice of at least 1/2 lemon. It's just for some extra zing. For me, a berry pie/tart with no hint of tart zing is a failure. I hate failing.
Then, a couple weeks ago I got up at an ungodly early hour on a Sunday morning while spending the weekend at my friend Sabina's place in Gig Harbor. I raided her kitchen for pie ingredients and threw together this:
Okay so it's not rustic, but it was delicious and simple to throw together - literally. I put six eggs, some provolone, ham, zucchini, dill, and a shallot int a bowl, stirred it up, and threw it in a pie crust (which I half-baked ahead of time). We ate it like this:
While we ate, I had this in the oven:
This one is indeed a rustic pie, which just means I pay more attention to the way the fruit looks and forget the top crust altogether. It was scrumptious. We ate it like this:
The secret's in the crust. I am fortunate enough to come from a long line of pie-baking women who have a tried and true crust. I'm sure it dates back before Grandma Miller, but that's as far as I have ever bothered to ask. That was four generations ago and out to the plains of Kansas, a generation before the Great Depression. It's damn good crust and even if she didn't create the recipe, she gets a nod for keeping the pie tradition going, as does Gma Benton and Gma Shank, and especially my mama.
So I've been making these galettes since Memorial Day weekend and I just can't get enough. It's a lazy way to make pie without compromising on any of the deliciousness or presentation. Last night I made a recipe I saw on Smitten Kitchen for a zucchini ricotta galette with some of my own mods. I plugged the recipe in HERE so I could calculate the nutrition info per serving too, because I like to do that. We all loved last night's galette so much, I made it again this morning for lunch/dinner tonight, plus a peach one with lemon-scented ricotta. My car was extremely fragrant. Here they are in my back seat:
Happy July to you all!