This the Pie & Pastry Bible’s Apple Galette, it was one of the easiest and least labor-intensive pies I’ve ever made- perfect for a holiday meal when I had plenty of other things to make.  It was very yummy, too! 

I followed the recipe to a T, the only exception being that I didn’t use all the apricot preserves that were called for (I only seemed to need a couple of tablespoons, instead of the 1/2 cup listed).  My only notes are to use good, intense fruit if possible and to be sure to include the optional apricot glaze.  I liked the sugar coated edges, they were crispy and delicious.  I think the pear version must be excellent, looking for a chance to try it, too.

Ummm, yummy!  I love the care with which you placed the apples—so lovely!  I must say that I absolutely love the peach galette recipe Rose posted on the website a few summers ago.  Every summer I buy a case of peaches just so I can bake the galette!  The sugar sprinkles are just perfect—I made the designer Cherry Pie today and was thinking I should have sugared the “leaves” I set on top!  What kind of apples did you use?  I’m quite partial to the Ambrosia variety that’s now out—usually they are tart and crisp with a good dash of sweetness.

Oh, it is perfect Julie. I so have to make this. Thanks for saying it is easy to make. I’m little intimidated by pies.

Julie, your galette is beautiful and inviting…love the arrangement of the apple slices.

I, too, found that the 1/2 cup apricot preserves was too much for the mango tart, even with glazing the crust as well as the fruit topping.

That is just beautiful, Julie!  The lovely brown crust and the apple arrangement—- mmmmm! Thanks for the notes on the glaze, as well!

Thanks, everyone, for the kind words!

Sherrie, I haven’t tried the peach galette yet, but after this and with your recommendation, I’ll have to do it this summer.   Your cherry pie sounds lovely- any pics? The sugar is nice, but it does cover up any detail- for instance it would cover up any veining on your leaves.  It’s nice for plain shapes, though, without any surface detail.  I like the Ambrosia apples, too!  This is the first year our small town has had them, but hopefully not the last.  The galette was granny smith, though I’d be interested to try the Ambrosia in a pie, have you baked them?

Flour Girl, if you use a food processor to make the dough (be careful not to over-process), and a machine to peel/slice/core the apples (I have a hand-crank one that works well), it all comes together pretty quickly and easily for a scratch pie.  You can do it!

I really want to make it. My husband loves all pie. I’ve only made one pie in my life, the Best All American Pie,  and it took me 12 hours. Since then, I have become a little more familiar with handling dough, ironically,  from making dog bones but I find working with dough to be more fun and less stressful now. It sounds as though this would be the best recipe for me to try.

I agree, for a fruit pie that’s all from-scratch, this is a great way to go.  Be sure to use the updated pie crust recipe (with heavy cream) over on the blog.

Thanks Julie! I’ll go look for that recipe now. I must have missed it and didn’t even know about it.

Julie, is this it?

http://www.realbakingwithrose.com/2005/10/roses_favorite_flaky_tender_pi.html

Yes, that’s it- it’s updated to use heavy cream instead of water, for more tenderness.

Thanks Julie. I’ll print it and stick it in my book.

Hi Julie! 
Haven’t been on the blog much…this looks absolutely delicious.  I think I’m going to give it a try this weekend.  Thanks for the inspiration! It looks just picture perfect.  Beautiful Job!

Thanks, Bill!  How nice to “see” you!