Brown-butter apple galette (with a caramel glaze drizzle)

By | February 12, 2012

The way I see it, there are two kinds of pie in this world: Perfect pie and imperfect pie.

To make a perfect pie, you have to get all the steps and proportions and assembly just so.

But if you make a galette, you can relax. This free-form pie is supposed to be rustic and homey — not bake-shop perfect. And don’t worry, it tastes just as good (if not better).

For the recipe and step-by-step photos, click on over to my guest post at Joy of Kosher with Jamie Geller!

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