Free form crust have been my go to lately. I like them because I can make the pie or galette any size from giant to mini hand pies. Thankyou for the tip about ground nuts of flour under the fruit. Such a grand idea. I would resort to precooking my fruit a bit. I would prefer not to do this step.
The ground almond paste is genius! I now use it on all my galettes and pies. I have avoided making pies for decades because of soggy bottom crusts. This has solved that problem!
Free form crust have been my go to lately. I like them because I can make the pie or galette any size from giant to mini hand pies. Thankyou for the tip about ground nuts of flour under the fruit. Such a grand idea. I would resort to precooking my fruit a bit. I would prefer not to do this step.
I like the galette style, as well. Less work. Less mess. And, they stand out as something different, and therefore more gourmet. If they only knew ...
Sigh!!! Wish I were there! ♥️
Thanks for the Like, Julia. Good to hear from you.😃
Watching hurricane news with prayers for the Islanders. I will make this recipe Greg! Yum.
The ground almond paste is genius! I now use it on all my galettes and pies. I have avoided making pies for decades because of soggy bottom crusts. This has solved that problem!