January: Apple Galette

January 26, 2012

Y’all. What a way to kick off my Year of the Pie challenge! If it were the weekend already, I would plead with you to please stop what you’re doing and make this apple galette. It is delicious.  The crust is buttery and flakey. The apples are the perfectly combination of soft and gooey with a bit of crispness in the middle. The melted brown sugar is divine.
I used Supal’s recipe and was pleasantly surprised that it was not as difficult as I expected. I was intimidated by the idea of dough from scratch. But this is, no joke, one of the easiest things I’ve ever made in my kitchen. It does take a few tries to get the feel of the rolling pin and the right amount of flour so your pie doesn’t stick to the countertop. But after that, you’re golden.

It’s called a galette because it’s flat and free form rather than in a pie dish. The edges folded over are beautiful, irregular and most importantly, delicious.

Copyright Whitney Curtis 2010-2013

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