Here at Remodelaholic we love all things home decor and DIY, but we also love RECIPES. While we will continue to share our latest and greatest remodeling projects we want to start sharing some really yummy recipes once a week. Enjoy the recipes and know that we are still Remodelaholics.
I have a confession to make. I’m a huge fan of pies. Actually, that’s one of my favorite things from this season, the amount of pies that start popping out everywhere. From the farmers’ market to the big store to the book club gathering and the big dinner party with friends. Every single place that you go will have at least 2 pie options to pick from.
And that’s great, except that I don’t like to cook pies. They are beautiful they are delicious but they are also really complicated. I mean have you tried to make a pie from scratch that looks cute? Friends that’s hard! The level of expertise you need to have in order to master those decorations is big and needless to say the expectations are huge too.
So I decided to switch things up and instead of going with the pie route changing things up for something that’s just as delicious (even more in my pie loving opinion!) and way easier! The raspberry galette. A galette is the rustic and farmhouse chic cousin of the pie. You get the buttery flaky crust, you get the fruity flavorful filling, and you get none of the hard work that goes with it.
Best of all, since everyone is in a pie override, having a raspberry galette is like a fresh breath of air, so yours will definitely stand out in the crowd.
However, the most important thing is that it’s really good in a “I just can’t stop eating this” kind of way. So make sure to make 2 or 3 to have enough for everyone because every guest will want a second slice.
For the crust
- 2 Cups flour
- 1 Cup cold butter
- ¼ Cup cold water
- 1 Tbsp sugar
For the filling
- 2 Cups raspberries
- 1 Cup sugar
- ¼ Cup water
- 1 Tbsp cinnamon
- 1 Tsp nutmeg
- Preheat the oven to 350 degrees. Grease and flour a baking tray.
- In a food processor mix all the ingredients for the crust and pulse until thick.
- Remove from the food processor and set it aside.
- For the filling, combine in a pot over low heat the raspberries with the water, sugar, cinnamon, and nutmeg. Stir until obtaining a jam consistency.
- Sprinkle flour over a flat surface and stretch the dough using a rolling pin. Transfer the dough to the baking tray.
- Place the raspberries in the center and fold the edges over them to make it look like a bowl, leaving the center open.
- Bake it to the oven for 25-30 minutes or until done.
- Serve and enjoy.