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Apple-Rhubarb-Ginger Galette

A galette is my cheater version of pie. Just one crust to roll and no pie pan fussing! Perfect for stone fruits, apples, berries, rhubarb, and oven ready in about 30 minutes. Or maybe a few minutes more if its your first time. This is a good starter recipe if you’ve never made pastry. See my step-by-step stir-n-roll pie crust pastry from the classic red 1950 Betty Crocker’s Picture Cookbook — page 433 in my mom’s book 🙂

Send me a picture of your galette and I’ll add it to this post!

Use your judgement for more or less sugar and cornstarch depending on the sweetness and juicyness of your fruit. 

• 4 cups sliced fresh fruit or whole berries (halve or quarter strawberries)

• 1/2 to 3/4 cup sugar

• 2-4 tablespoons finely chopped crystallized ginger (optional)

• 3-4 tablespoons cornstarch

• half recipe Shortcut Pie Crust  (or your favorite purchased single pie crust)


• Roll dough to about 11-inch circle. It’s important to roll this dough between wax paper as my step-by-step photos show in the directions.
You can try a well-floured surface if you don’t have wax paper. Plastic wrap and parchment don’t work so well.

• Dust with cornstarch or instant tapioca if fruit is very juicy

• Add fruit and fold crust over

• Brush crust with milk and sprinkle with sugar

• Bake on parchment lined baking sheet. 375F (convection) or 400F (conventional) 30 min or until bubbly and crust is golden.
Ovens vary, time and temp may need adjustment.

Serve warm or cool with ice cream or whipped cream. Yum!



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  1. Posted July 13, 2018 at 12:54 pm | Permalink

    I love galettes. I sprinkle rolled oats over the crust to help absorb some of the juice from peaches, nectarines etc.

    • Rosie's Kitchen
      Posted July 13, 2018 at 1:46 pm | Permalink

      Great idea Rita, I’ve not done that but will try it!

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