Apple Galette- Pie with its own sense of style!

My Great-grandma Upton was an amazing cook.

She used to make pies and cobblers that would make your mouth water as soon as you walked into her cozy home.

One day she sat a pie on the table in front of my Great-grandfather. The crust looked a little funny.

“What is that supposed to be?”  he asked.

My spunky grandma picked up the pie, tin and all, and tossed the whole thing into the backyard like a Frisbee.

“Your dessert,” she replied.
My Great-grandpa never questioned her dessert again. Ever.

I am wondering if it was a Galette?

Pie..with it’s own sense of style.

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I am just starting to get the hang of pie baking, but when I saw this easy recipe for Apple Galette I decided to give it a try.

Basically, it is like a huge pastry yo-yo with apple filling.

So let’s apron up and get baking!

First off you have to have good BAKING apples. There are a lot of great varieties such as Arkansas Black, Gravenstein, and McIntosh, but if all else fails, grab up some Granny Smith and you are good to go.
You can either peel the apples or leave the peels on. I am kind of a peel on girl because I think you lose a lot of the flavor and juice by peeling.
I have an apple /peeler/corer so that helps if you are doing a bunch of apples at a time. Plus, the long apple springs are like an edible Slinky!

The next thing you are going to need is your favorite pie crust recipe.
Some people make theirs with butter, lard, or shortening, and some buy theirs from the store. Whatever works best for you ~ no judgment here! It is your pie.

I think the thing I loved about this recipe is that I have usually seen Galettes made on a baking sheet and the juices tend to run out and make a mess.

Making it in a pie dish was perfect!