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!!
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." :-)
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.
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.
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
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....
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
SORRY ABOUT THE DO-AHEAD! PDF IS UPDATED TO REFLECT THIS DO-AHEAD, *NOT* THE POTATOES!
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!!
Yes, in fridge for 4 days according to Alison’s Dining In cookbook!
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." :-)
The video says it bakes for 35 minutes but the recipe says 60-75. Can you clarify? Thanks!
Any suggestions about making something different with the second crust?
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.
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.
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?
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
Can I make this pie crust ahead of time and keep in fridge until use?
Difference between peeling and not peeling, besides less work?
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....
Can I sub the flour for almond flour? or do a 1 cup almond 1 cup gluten-free 1-to-1 four?
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