Prince Album Cover Galette
Posted on August 03 2016
As soon as I saw that Epicurious brownie pan pie, I knew album cover galettes were in my future... This is the first of what will likely be many such album tributes, because they are so easy to make, and so yummy!
I've been wanting to do a Prince pie for a while - cherry of course - but I could not think of a fitting design until now. I hope you enjoy this Prince album cover galette! Here's how it's done...
Time to create:
- Half an hour to make the stencil
- Half an hour to assemble the dough and filling
- 50 minutes to bake
- ready made pie crust (or your own recipe)
- a jar of cherry jam (or your own filling)
- egg whites
- Pam or other no-stick cooking spray
- 8" brownie pan
- pastry brush
- jar for egg whites
- parchment paper
- exacto knife
- cutting board
Step 0 - Get a manicure
I shamefully skipped this step today... Sorry. So much shame. :(
Step 1 - Create the stencil
Find an album cover that has a fairly simple, large image with good contrast. In Photoshop, open an image of the album cover and go to Image -> Adjustment -> Threshold. Fiddle with the sliders until you are happy with the general look.
Then go to Filter -> Filter Gallery (or Artistic Filters if you are using an older version of Photoshop) -> Cutout. Diddle with these sliders until you are happy with the smoothness.
Step 2 - Trace the shapes
You can print out your stencil to match the dimensions of your brownie pan, or you can do it the lazy way and just trace directly off your screen. Draw a square on a piece of parchment paper the correct dimensions for your pan, then hold it up to the screen and carrrrrefully trace exactly what you see there. If you are using a small laptop like me, you'll need to scroll once.
Once you have traced all the contours, take a second parchment sheet and do the same thing, only this time, just trace the outside of the face/head.
Tip! Make sure your parchment curves inwards - this will make it easier to lay flat and stick to the dough later.
Step 3 - Cut out the stencils
The basic face shape you can easily cut out with scissors. For the sheet with all the internal shapes, you may need to use an exacto-knife. Again, be careful! The truer you stay to the outline of the shapes, the more your final pie will look like the album cover.
Step 4 - Set up your supplies
Get out all the materials you will need: dough, spice, egg white, flour, cutting board, jar & brush, etc.
Spray the inside of your brownie pan with Pam, then place two strips of parchment crossing each other inside the pan. Fold the edges over. You'll use these to lift your galette out at the end.
This is also a good time to preheat your oven to 400, with a cookie sheet in it.
Step 5 - Place the bottom dough in the pan
Put a sheet of prefab pie crust (or your own superior offering) into the pan and press into the corners. Trim the edges to about an inch above the bottom. The sides will be folded down at the end.
Give it an egg white wash and a few good pokes with a fork, then stick in the fridge to chill until you need it.
Step 6 - Cut out the basic face shape
Roll out your prefab pie crust onto a floured cutting board and carefully cut of the bottom face shape. Give the whole thing an egg white wash.
Step 7 - Glue down the stencil
You're getting tired of me saying "carefully" aren't you? Well tough! Carefully place the stencil pieces onto the face and tap into the egg white wash until no gaps appear underneath and everything is securely glued down.
Step 8 - Sprinkle on your spice
If you have an icing sugar sifter that will probably do a better job that the holes on top of the spice jar... You want a very thin layer over every exposed hole. Mounds of powder are bad because they will fall off onto the rest of the dough when you try to remove the stencil, so pat these down and brush off the excess.
Around his beard I hand sprinkled the cinnamon because I wanted a fuzzier line here.
Step 9 - Peel off the stencil
Carefully (ha!) peel off the stencil, taking care not to let any powder fall on the pie as you do so. If you do get a bit of spillage, use a clean knife to scrape it off.
Step 10 - Add the filling
Get your galette bottom out of the fridge and spread a thin layer of filling evenly along the bottom.
Step 11 - Transfer the top design over
Carefully (now it's just getting silly) run a knife under your top design and lift so as not to dislodge any powder. Place it on top of the filling, and then crimp the edges of the galette around each side.
Step 12 - Oven it up
Bake for 25 min on the already hot cookie sheet at 400 (this keeps the crust from getting soggy.) Then take the sheet out and bake for another 25 min at 350. Your oven temp may vary so keep an eye on it! Let it cool completely before removing and plating.
Done! Document and nom.
Did you like this recipe/tutorial? Then g'wan and tweet, pin, instagram, etc. with the buttons below, and leave me a comment. As always I love to hear your feedback, ideas for future pies, and if you take a stab at making this design or any other album cover, lemme know and I may feature you on my Ins-pie-ration blog!
Thanks for reading :)
π > ∞
Jessica (aka @ThePieous)