The Pie and Pastry Bible
Tags: apple pear pie dessert Rose Levy Beranbaum galette
Recipe Reviews
lovesgenoise from , MA
Very delicious, and one of the easiest, no-fuss pies in the book. I've made this recipe twice now, and both times I chose it because I had plenty of other cooking to do. I have used the apricot glaze both times, as it adds a little bit of golden color and an un-identifiable extra flavor dimension. As long as you don't put on too much, the apricot flavor blends with the fruit rather than being noticeable on its own.
When I made the pear variation, I must have used a little more fruit or cut my slices a little large, because the pie took an extra 15" of baking to get the pears to be done. I covered the crust with pieces of foil during the extra baking time, as it was getting fairly brown.
Peckish Sister from Central, FL
This was my first galette. I used honey crisp apples and had quite a few leftover cut pieces leftover, so either did not add enough to the galette, or miscounted my apples. I skipped the optional glaze as I can’t tolerate apricots and thought that red current jelly might be too red. And it was great without it. The crust was thin on the bottom and where I had repaired the crust, apple juices escaped and stuck the crust to the pizza pan. Both of these made it a little difficult to cut and serve pieces. However, it was absolutely delicious and I plan to bake this again.
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