Okay, okay—I know I just said that I was wearying of baked goods. But how could I let this MoFo pass me by without making some sort of apple pie?! It would be a travesty. It would be a golden opportunity lost. It would be downright un-American.
Having conquered a lattice crust last year, I felt little pressure to go all-out for this pie. Instead, I fell prey to the easy and unaffected charm of a galette. To make a galette, you simply prepare a bottom crust and gently tuck it around a version of pie filling that’s less juicy than usual. It’s a great no-fuss option, especially because it’s meant to look rustic and a bit rough around the edges.
- 2 T vegan sugar (plus a small dash of brown sugar)
- 2 T spelt flour
- 1 t lemon juice
- 1/2 t cinnamon
- 1/4 t ginger
- A few dashes nutmeg
I also borrowed the idea of using extra dough to make shapes on top of the galette. Stars aren’t particularly seasonal, but they’re the smallest cookie cutters I have!
To be honest, I wasn’t in love with this—the crust’s texture was a little off; it just wasn’t at allc crispy (S liked it, describing itc as “almost biscuit-y”). And it made a rather small galette, with just six or so small pieces. (That might’ve been my fault; I probably could’ve rolled the dough a bit thinner.) But it was easy and pretty quick to put together, so I’m not complaining!
What’s your favorite pie-type food to make or eat?