Fruit Gallette

A gallette is a rustic Italian dessert made with a freeform crust and filled with fruit. The option of using fresh apples or peaches or frozen peaches and ready-made pie dough make this recipe easy to do anytime of year.


  • 1 cup Sun-Maid Natural Raisins
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 cups (4 to 6 medium) peeled, chopped tart apples or fresh sliced peaches or 1 package (16-oz.) frozen sliced peaches
  • 1 tablespoon lemon juice
  • 1 9-inch unbaked pie dough round or shell
  • Powdered sugar for dusting (optional)


    HEAT oven to 425° F.
    COMBINE raisins, sugar, flour, cinnamon, and salt.
    MIX with fruit and lemon juice.
    PLACE 9-inch round pie dough on a rimmed baking sheet.
    MOUND fruit in center of dough, leaving a 1-2 inch border.
    FOLD dough up around fruit, gently pleating and pressing dough against fruit.
    BAKE 10 minutes at 425 F; reduce temperature to 350 F and bake 20 to 25 minutes until crust is golden brown. Juices may seep out onto pan. Cool on pan. With a large spatula, carefully TRANSFER gallette to a platter and dust with powdered sugar before serving.

    Makes 8 servings.