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Baking a Pie for the Holidays? Try a Galette Instead

Posted on November 30

If you made fruit pies for Thanksgiving, you’ll remember how time-consuming it can be to roll out a top and bottom crust, fit the bottom crust into the pie pan, and then finish it off with a neat, attractive top.

When I’m rushed for time, or simply want a more rustic-looking pastry, I make a galette instead of a pie, which only requires one piece of dough – and a few moments to wrap up the sides to encase the fruit before baking. If you are working with apples, pears, or stone fruit like apricots, plums or even cherries, a galette is a great way to show off the fruit and impress your friends and family.

Simply roll out the dough slightly thicker than you would for a pie, then pile your fruit mixture on top of the dough, leaving an edge of 2 ½” to 3”.  Working quickly, lift up the edge of the dough, and moving in a circular motion, wrap the edge loosely around the fruit. Then place the galette in the oven at 375°F and cook until the pastry is golden brown and the fruit is bubbling. If you want to be extra-fancy, you can melt a little jam after the galette has cooled and brush it on the fruit to give your galette some shine.

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All Youth Film and Education Day

All Youth Film and Education Day

Young filmmakers converged on Sacramento's Crest Theatre Friday, October 2 for the 19th Annual Youth Film and Education Day. The budding storytellers studied short films, learned about the future of their craft, and networked with industry professionals during the daylong celebration of visual arts.

Published: Monday, October 5, 2015