29 Comments

Ok but *could* I make this in a pie pan? Likewise for the buttermilk apple galette in the cookbook (I can't remember which one) -- could either be made in a pie pan? as a double crust pie? Help lol

Expand full comment
author

Yes, of course! The beauty of a tart/galette of course is that you don't *need* to bake it in a pan. If doing a pie plate, chances are it's going to be thicker/deeper, so will likely need to be baked a bit longer.

Expand full comment

Thank you! As a pie novice I thrive within the structure*of a pie pan (I'm a Capricorn). Feeling confident going into next week! lol

Expand full comment
author

i respect that 🥰🥰🥰

Expand full comment

Can I sub the flour for almond flour? or do a 1 cup almond 1 cup gluten-free 1-to-1 four?

Expand full comment
author

I would say just use Cup 4 Cup-- many people here have used this recipe with that substitute with great results!

Expand full comment

i was amazed in the movie when you made that galette without coring the apples and here it is again! with no acknowledgement whatsoever how weird that is to someone like me. don't you end up picking bits of nasty bits core and seeds out of your mouth? don't get me wrong, i'm going to do it because i always do what you say and so far its always worked out for me, but....

Expand full comment
author

I did acknowledge it haha. And no-- If it was unpleasant, I would simply core the apples! Slice them thin enough and bake them long enough and you'll never notice they're there.

Expand full comment
Nov 19, 2021Liked by Alison Roman

I love this. Can't wait to make it. I immediately thought of the Will & Grace ("Field of Queens") episode where Grace is on a tirade directed at Milo (Andy Garcia) and her attention is yanked toward the desserts, "Is that pie?" Milo, "We call it a galette. That way we can charge $18.99 for it." :-)

Expand full comment
author

SORRY ABOUT THE DO-AHEAD! PDF IS UPDATED TO REFLECT THIS DO-AHEAD, *NOT* THE POTATOES!

Expand full comment

The video says it bakes for 35 minutes but the recipe says 60-75. Can you clarify? Thanks!

Expand full comment

I was wondering the same thing!

Expand full comment
author

hi- sorry! it’s a 60-75 minute bake, will update video! 😎😎😎

Expand full comment

Difference between peeling and not peeling, besides less work?

Expand full comment
author

texture and visual representation, mostly. i enjoy the apple skin texture, but if it’s not for you, peel!

Expand full comment

I was nervous before making it, but I agree that not peeling is the way to go. One more thing - I actually have a second tart that I put in the fridge last night. Would you serve it just taken out a room temp, reheat? Any thoughts? Thanks.

Expand full comment
founding

Can I make this pie crust ahead of time and keep in fridge until use?

Expand full comment
Nov 21, 2021Liked by Alison Roman

Yes, in fridge for 4 days according to Alison’s Dining In cookbook!

Expand full comment

Hey Alison! If I made this Thanksgiving morning - would it be OK to sit out during the day? I’m trying to figure out how I’m going to fit everything in my fridge and I’m seeing what can make the cut 😂 Thank you always x

Expand full comment
author

yes absolutely! i let mine sit out all day at room temp

Expand full comment

Thank you so much♥️♥️

Expand full comment
Nov 22, 2021Liked by Alison Roman

I baked it for 60 minutes. It was phenomenal, and I'm making it for Thanksgiving! One galette did serve 8, although if you have 8 people there would be no leftovers, which would be a shame! Thank you, Alison!!

Expand full comment

I used all my unsalted butter in the pie dough. Can I use salted to make the brown butter? Or homemade ghee which is unsalted?

Expand full comment
author

yes! just be mindful of the salting (you may not need to season at all). ghee won’t brown so don’t try that

Expand full comment

Thankful for you! Happy Thanksgiving!

Expand full comment

Made this a bunch of times this weekend. The first ones went so fast, had to repeat! Impossibly yummy. Love the crust. No more pies; go galette!! Going to make a Turkey Pot Galette today.

Expand full comment

This was my first time making homemade pie crust and it was so damn good. The whole thing was a show stopper. I sprinkled sesame seeds around the crust like you did for the deep dish galette in your previous Thanksgiving spread and it was loved by all. I don't know why I thought this would take hours to make. Probably because it's so gorge? It was SO easy. A keeper for sure.

Expand full comment

Any suggestions about making something different with the second crust?

Expand full comment

I make this 6x times every year for my Friendsgivings and my family's Thanksgiving. so easy, delicious, & foolproof (from a baker like me who tends to have a heavy kneading hand). about to make this again on Sunday! then at least 3 more times. it's galette szn!! thank you Alison!

Expand full comment