Pineapple-Brown Sugar Galette

Did you know March 14th is Pi day? 3.14 Get it?

Here in town we have a Pi day marathon where they run pi. As I didn’t run it, I’m not sure what unit of measurement they run. If it were 3.14 feet I think even I could do it, but somehow I think it’s something larger than a foot.

Please forgive the Christmas themed plate. I needed something non-breakable that the galette would fit on.

As March 14th lands during the week this year, the Pi day race took place today, this morning in fact. A while ago I was asked to make a pie for the race and I happily agreed.

Not too long ago I got the Williams-Sonoma Baking Book and within it there was a recipe for a pineapple-brown sugar galette. If you are not familiar, a galette is a free-form pie, made without a pie pan, and the edges are simply folded over the filling and baked.

This is super simple and makes for a stress free dessert.

You will need:
a single layer of pie crust, rolled out to about 12 inches
1 pineapple, trimmed, sliced, and cored, 8-10 slices
3-4 tbs packed brown sugar
1 tbs cold unsalted butter, cut into small pieces

Place the pie crust on a baking sheet lined with parchment paper and overlap the pineapple in a spiral, leaving a 1 ½ inch border around the edge. 

Sprinkle the brown sugar over the pineapple and dot with the pieces of butter. Fold the border edges over the pineapple, overlapping the dough. Refrigerate the dough for at least 30 minutes.

Place an oven rack in the lower third of the oven and preheat the oven to 400F. Bake the galette until the crust is golden brown and the pineapple is tender, about 50 minutes. Transfer the baking sheet to a wire rack and let the galette cool slightly. The galette is best when served warm.