The easiest pie that you’ll ever make – apple galette

Apple galetteI can understand why people avoid making pie, especially here on our little sunny island. No matter how carefully I plan, I always manage to choose the hottest day of the week (and perhaps year) to make a pie. The pie pastry is finicky to roll out, the kitchen is dusted with flour and the logistics to even “transport” the dough safely to the pie pan. I am amazed I have yet to give up making pie.

But my love for pie overrides all the troublesome-ness that comes with making it – the crumbly and buttery pastry topped with soft, juicy, sweet fruit. It is my kind of comfort food. Over the years, I have learned to be smart when it comes to making a pie (in a hot and humid country). Instead of the conventional pan pie, I started making galette. Galette is the French way of describing a rustic, free-form pie. This means if you have a deformed-looking pie, just call it a galette.

Another great thing about galette is that you can control the size. You do not need to roll out the pastry in accordance to the size of the pan. You can make one big galette or several small ones (with different fillings). Making galette is also a great way to use up any odd bits of fruits, cheese and nuts. I have done all sorts of galette – berries, grapes and Stilton, and my favourite apple.

If you have not made a pie or are thinking of making one soon, I urge you to attempt a galette – you’d be pleasantly and deliciously surprised.

About Mandy Ng

Mandy’s journey into the culinary world began out of necessity–a means of survival whilst she was at university. She believes cooking should be simple and fun. Besides spending time in the kitchen whipping up hearty meals, Mandy also dreams of having a bottomless stomach that she can fill with all kinds of delicious things.