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.