When you’re down and out, feeling low, when evening falls so hard… pie will comfort you… I’m on your side…

Sorry, couldn’t help it - at these uncertain times I turn to 2 of my most trusted outlets: Music & Baking. Are you with me? So, I take a deep dive into my fridge’s deep drawers and unearth sad looking blueberries and blackberries, shamefully no longer good enough for eating out of hand. Then a new dilemma arises - should I make some jam or bake with them? Somehow, jam just is not my calling today, so baking it is!

My daughter, Orielle has a love for everything almond, almond croissants especially. As she is soon leaving for her school to pack up her college life, I think incorporating some almond into my pie would be a good idea. Searching through my cookbooks and my Pintrest collection, I end up pulling ideas and making my own creation.

This recipe is a delicious picture puzzle reflecting my cookbook collection and the blogs I follow. My crust recipe is from a golden Minnesota oldie cookbook, published in 1985 by Byerly’s, a Minneapolis beautiful grocery chain (now called Lunds-Byerly’s).

The almond cream is from the blogger Sally’s Baking Addiction : great resource for inspiration and information!

The berries are inspired by The Smitten Kitchen. Debra’s personal voice and accessible recipe are delightful. Check it out!

So finally, I asses, create, assemble and bake. Not a pie with crimping and exactness, but a casual rustic galette, that comes together easier than you can believe and rewards you with deliciousness!

The galette can be served as is, hot, at room temperature or even cold. I love to serve it with caramel ice cream or vanilla sweetened whipped cream. Some even told me they’ve had my leftovers for breakfast… Your choice, i won’t tell!

Frangipani Mixed Berry Galette