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Brown sugar apple galette

A free-form pie with almost no fuss

By

Gabriella Vigoreaux

apple galete cut into pieces

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We chuckle at the expression “easy as pie,” because baking a pie from scratch can be kind of a pain. You gotta make, chill, and form your dough, then transfer it to the pan without breaking it, and we……
Gabriella Vigoreaux
Gabriella Vigoreaux is a recipe developer and test-kitchen veteran whose work has appeared in Good Housekeeping, Epicurious, Saveur, and Cherry Bombe. She’s co-owner of Bandidas Bake Shop in Lakeland, Florida.
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