I’ve made pies before and I’ve made galettes. While making tart cherry jar pies recently, I was left with more pie filling and crust than I had clean, sterilized jars. I had the choice of either sterilizing more jars, letting them cool then making more jar pies or I could try to figure out another use for the leftovers. I didn’t have enough filling for an entire pie and I didn’t have a smaller pie tin so I drew on previous experiences and made a galette/pie fusion.
I’m calling it a pie-lette.
I simply placed a pie crust in a glass pie pan, spread my filling through the middle of the crust, then folded the pie crust over the edged of the filling using the same technique I would for a galette. I cut out leaves for decoration of the center, gave the crust a light egg wash and baked it at 425°F for about a half hour. This one was definitely a win, not to mention a wonderful reward to ourselves after a day and a half of preserving cherries.