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Showing posts from December, 2017

A Winter Galette : cranberry, apple, maple

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    Galette's are easy(ier) than pie  I love making galette's, which allow for more imperfections than making a beautiful pie with pinched edges. You needn't worry about rolling out a perfect circle when you roll out the dough and you can patch holes or tears prior to filling. It's easier to move the unfilled pastry dough onto a piece of baking parchment paper before filling and folding over.  The filling ratio for each galette is approximately 5 c of filling to one crust. The crust is sprinkled with a crumb filling to help absorb the fruit juices.  Pie crust is not a health food. Making it pareve means margarine and/or Crisco, which is not any healthier than butter and lard. The ratio of fat to flour is high (about 1:2), so  suspend your commitment to health for this short period of time you make and consume anything with a "short" crust.  I avoided making pie crust for years - not because of the health issue, but because it seemed like it was