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I love the organic feel of the galette… Organic because you’re not restricted to a pie pan, and you literally have to mold the pie crust dough around your filling.

This was a recipe that I stumbled upon in the recipes section of the NYT. I liked the idea of baking a galette, but didn’t like that there was no sugar crumble crust of some sort (I’m a sucker for it).

And the results… I LOVED. So yummy and easy to make. This is a very good tart apple pie – the crust stays really crunchy (compared to regular apple pies). So sooo good! I used apples that I just bought from the St. Lawrence farmer’s market, super fresh!

Make this and serve it with some heavy cream or whipped cream. Delish!!!

Get the recipe here!

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