Recipe from The Smitten Kitchen Cookbook by Deb Perelman. I love this book and I know you will too. Every recipe I have tried has been delicious!
 
Pastry
Go to the recipe at Smitten Kitchen for Deb's dough recipe or you can use 1/2 of the dough recipe from The Art of the Pie. I prepare the entire recipe from Art of the Pie and freeze one of the dough rounds for later use.
 
Filling:
1/3 cup sliced, slivered, or coarsely chopped almonds, blanched if you can get them 
1 1/2 teaspoons all-purpose flour
3 tablespoons granulated sugar
1 tablespoon unsalted butter, softened
1/4 teaspoon almond extract
1 large egg white
1 pound sweet cherries, any variety or a mix of varieties-I pitted mine

​To Finish:
1 large egg yolk
1 teaspoon water
1 tablespoon coarse sugar
Confectioners’ sugar, for dusting


Make pastry: the dough should be refrigerated for at least an hour before you use it in this recipe.
Make filling: finely grind almonds and flour in a food processor. Mix in sugar, butter, and extract, then egg white. Blend until smooth. Cover and chill until needed.
 
Prepare galette: preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to a baking sheet lined with parchment paper. Spread the almond filling evenly over the bottom of the galette dough, leaving a 2-inch border. Scatter the cherries on top. Fold the border over the filling, pleating the edge to make it fit; the center will be open. Whisk egg yolk with water, brush crust with egg wash mixture and sprinkle with coarse sugar.
Bake galette until the filling is puffed and the crust is golden brown, about 30 – 40 minutes, rotating front to back halfway through for even browning.  Cool, and serve with dusted powdered sugar, ice cream, and toasted slivered almonds.
 
 

By: Food52 with adaptations
Bluberry Glace topping
​
​For the crust:
1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
3/4 cup softened unsalted butter
3 tablespoons sugar

​For the filling:
1 (14-ounce) can sweetened condensed milk
4 egg yolks
Zest of one lemon or lime or both!
1/2 cup lemon or lime juice or a mix of the two
Fresh whipped cream, sweetened with sugar for garnish
Coarse sea salt, for garnish
Bluberry Glace for topping

1. Preheat oven to 350°F.
2. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.
3. While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the sweetened condensed milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.

I love Kate McDermott's recipes. Easy, delicious, and soul warming. This recipe is from her best selling book "The Art of the Pie". Check out her website, enjoy the recipes, and buy her pie cookbooks!

 Serves 6-8
 
1.5 pounds ground beef
2 teaspoons thyme (dry is just fine---or 1 tablespoon fresh leaves)
1/4 teaspoon allspice
2 gratings nutmeg
1 teaspoon salt
1/3 teaspoon ground pepper
2 medium yellow onions, peeled and chopped small
5 cloves garlic, peeled and diced
2 large carrots, grated
2.5 tablespoons tomato paste
1 cup stock (vegetable, beef, or chicken)
2 pounds potatoes, peeled and cut in quarters
1/3 cup butter
1 cup cheddar cheese, grated
1/2 teaspoon thyme
salt and pepper
 

1. Heat up a big frying pan over medium high heat and add the meat and seasonings and cook until the meat no longer looks pink. You can break it up a bit as you are cooking it.
2. Add the vegetables and cook for 5-7 minutes longer.
3. Stir in the tomato paste and stir and cook for a few minutes more.
4. Add the stock, reduce the heat, and simmer uncovered for 15-20 minutes.
5. In another pot, cover the potatoes with water, plus 1 teaspoon salt and boil until they are tender about 20 minutes. Drain well and put them back into the pot with the butter and 2/3 cup of the cheese, and thyme. Mash until smooth. Add salt and pepper to your taste.
6. Spoon the meat mixture into a deep-dish pie pan or a large baking dish. Cover with the potato mixture and sprinkle the remaining 1/3 cup of cheese over the top. Bake for 30 minutes.

 
Alternatives:

• Replace the potatoes with lower carb substitutes like rutabaga, celery root (celeriac), or cauliflower. Cook as you do the potatoes.
• Replace the ground beef with ground pork, lamb, turkey or chicken.
• Herbs-rosemary, sage, or dill. Add to the cooked meat and taste. Add more if needed.
• Spices: instead of allspice and nutmeg try 1 tablespoon of one of these seasonings: curry powder, Southwest seasoning, Moroccan seasoning.

A galette is a wonderfully rustic tart that is easy to construct and quick to cook. I use one disk of dough from the The Art of the Pie. Prepare the full dough recipe to make 2 discs of dough. Use one now and freeze one for later.

 ​Serves 8

Fruit Filling
​3 1/2 cups berries, stone fruit, or other fruit, chopped or thinly sliced, or any combination. You can also use frozen fruit. Note: do not thaw frozen fruit before baking. If using frozen berries add 1 tablespoon of thickener as there will be lots of juice when the berries thaw in baking.
Pinch of salt
Juice of half a lemon 
1/4 cup granulated sugar 
1-2 tablespoons tapioca flour/starch (see Note, below)
 
To Finish
1 egg beaten with 1 teaspoon water (optional)
Turbinado or coarse sugar for sprinkling
 

1. Heat oven to 400°F.
2. Place a piece of parchment paper on a large baking sheet or pizza pan.
3. Flour your work surface and roll the dough out into 14 inches circle. Carefully transfer the rolled dough to the parchment paper in the pan. 
4. Combine fruit, salt, lemon juice (if using), sugar, and starch in a medium bowl and set aside. Taste the fruit and add more sugar if you'd like. Place the fruit filling into the center of the dough, leaving a 2-inch border.
5. Fold the border over fruit, pleating the edge to make it fit. The center will be open.
6. Whisk the egg with 1 teaspoon of water and brush it over the crust. Sprinkle it with turbinado or coarse sugar.
7. Bake the galette for 30 to 35 minutes, or until golden all over and the fruit is bubbling* and juicy. If cooking with frozen fruit add 10 minutes to the baking time. * the test to see if the filling is fully cooked, look to see that the filling is bubbling. If it is, the galette is ready and the center will thicken as it cools. Cool the galette on a wire rack for at least 20 minutes. Serve warm or at room temperature.Your galette will keep at room temperature for a few days and up to a week in the fridge. To keep the crust crisper, cover with a cotton towel not plastic wrap.

 
​Variations and notes:

• Fruit: Use whatever fruit you like to bake with. Berries and very ripe peaches or pears will produce a wetter center. You'll need about 1 tablespoon more of your thickener.
• Flavor: Spread the bottom of the crust with jam or honey. Add 1 teaspoon of ground ginger to the sugar.
• Thickeners: Tapioca flour or starch are my favorite for a clear thickening. You can use an equal amount of cornstarch. Different kinds of fruit have different pectin levels, and might need more or less thickener.
  • Apples or blueberries-1 tablespoon.
  • Peaches or fresh cherries- 1 tablespoon.
  • For strawberries, blackberries, raspberries, and rhubarb-2 tablespoons.
  • For frozen berries-2 tablespoons.

This recipe is from the best selling book "The Art of the Pie" by Kate McDermott. I recommend her best selling book "Art of the Pie"  www.artofthepie.com.” ​

6 cups (11/2-2 lbs) fruit, fresh or frozen
½ -1 cup sugar-depending on sweetness of fruit
1 small grating of freshly ground nutmeg
1/3 teaspoon salt
1 teaspoon fresh squeezed lemon juice
¼ cup all-purpose flour
1-2 tablespoons quick cooking tapioca (or tapioca flour) if fruit is very juicy
1 recipe double crust pie dough-Recipe here
1/2 tablespoon butter
1 egg white plus 1 tablespoon water, fork beaten
1-2 teaspoons sugar
 

1. Preheat oven to 425F.
2. Put the fruit, sugar, nutmeg, salt, lemon, tapioca or flour in a big bowl and mix lightly until the fruit is well coated.
3. Roll out the bottom dough and place in your pie pan.
4. Add the fruit filling and dot with the butter.
5. Roll out remaining dough, lay over the fruit, and cut 5 to 6 vents on top, or cut strips and make a lattice top. Trim excess dough from edges and crimp.
6. Brush crust with some egg wash and sprinkle evenly and lightly with 1-2 teaspoons of sugar.
7. Bake for 15 minutes at 425F. Reduce heat to 375F and bake for 35-40 minutes more.

Look for the steady bubbling of the fruit filling through the vents or lattice work to make sure the filling is fully cooked. Remove the pie from the oven. Cool the pie completely before serving so the filling can set up. 
Notes

• If using frozen fruit, keep the fruit frozen until ready prepare the pie.
• Be sure to taste the fruit and adjust the sugar and seasoning accordingly.
• You can adjust the amounts up or down depending on the size of pan you are using.

This recipe is from the best selling book "The Art of the Pie" by Kate McDermott. I recommend her best selling book "Art of the Pie"  www.artofthepie.com.” ​

1 recipe double crust pie dough-Recipe here
​About 10 cups heritage apples-(leave skin on) quartered and cored, sliced into 1/4-inch thick slices, or chunk them up into pieces you can comfortably eat. 
1/2 cup sugar
1/2 tsp salt
1 tsp cinnamon
2 gratings of nutmeg
1/2 tsp allspice
1 tablespoon artisan apple cider vinegar or 1-2 tsp freshly squeezed lemon juice
1-2 tablespoons calvados or other apple liqueur (optional)
1/2 cup flour
1 recipe double-crust pie dough (ingredients above)
1 knob butter, the size of a small walnut, cut into small pieces for dotting the top of the filling
1-2 tsp sugar, for sprinklin on top of the pie

Egg Wash
​1 egg white plus 1 tablespoon water, fork beaten

1. Slice apples in 1/2 inch slices or chunk them up into pieces you can comfortably get into your mouth!
2. In a large mixing bowl put all ingredients except butter and mix lightly until most of the surfaces are covered.
3. Pour into an unbaked pie crust, mounding high and dot with butter.
4. Roll out second crust and place on top; crimp edges with a fork.
5. Cut vent holes.
6. Paint with egg white wash.
7. Sprinkle some extra sugar evenly on top.
8. Pre-heat oven to 425F and bake for 20 minutes.
9. Reduce heat to 375F and bake for 40 minutes longer. Check to see that the filling is bubbling beneath the vent holes. If you don't see the filling bubble, bake 5-10 minutes longer or until the filling bubbles.
10. Remove from the oven and cool for at least 1 hour.

Apples (from Liz): Choose a few types of apples, one that is sweet and one that is a bit tart, one soft, and one that holds its shape. Granny Smith or Honey Crisp are tart, crisp apples that combine well with Corland. I throw in a Macintosh or two as well. Your local farm stand may have heritage apples you can choose from.

I will not take credit for this perfect pie crust recipe. Thank Kate McDermott-Art of the Pie® for this recipe. 
I recommend her best selling book "Art of the Pie"  www.artofthepie.com.” 

2-1/2 cups (363g) unbleached all-purpose flour
1/2 tsp (3g) salt
*8 Tbs (112g) of Kerrygold or other salted or unsalted butter, cut into tablespoon size pieces
*8 Tbs (112g) leaf lard (where to get it: https://fannieandflo.net/ )very cold shortening can be substituted for lard
8 Tbs (118g) of ice water (This is an average but sometimes the dough takes more or less.)
*(For ALL BUTTER dough use 14 Tbs (196g) of Kerrygold or other salted or unsalted butter for your total fat)

1. Put all ingredients but the ice water in a large bowl.
2. With clean hands, blend the mixture together until it looks like coarse meal with some lumps in it that looks like cracker crumbs, peas, and almonds. The lumps make flakey pies.
3. Sprinkle ice water over mixture and stir lightly with a fork.
4. Squeeze a handful of dough together. Mix in a bit more water if it doesn’t keep together.
5. Divide the dough in half and make two chubby disks about 5 inches across.
6. Wrap the disks separately in plastic wrap and chill for about an hour.
7. Take out one disk and put it on a well-floured board, pastry cloth, parchment paper or plastic wrap.
8. Sprinkle some flour onto the top of the disk. Thump the disk with your rolling pin several times.
9. Turn it over and thump the other side.
10. Sprinkle more flour onto the top of the crust if needed to keep the pin from sticking and roll the crust out from the center in all directions.
11. When it is an inch or so larger than your pie pan, brush off the extra flour on both sides. Fold the dough over the top of the pin and lay it in the pie pan carefully.
12. Donʼt worry if the crust needs to be patched together; just paint a little water where it needs to be patched and “glue” on the patch piece.
13. Put the filling in the pie and repeat the process with the other disk.

 
Notes
This recipe will make one double-crust pie or two single-crust pies for 9" pie pans. Leaf lard is available at some butcher shops, farmers markets and also by mail-order. It will take about 5-7 minutes to put the dough together. Minimum chill time is 20 minutes but 1-2 hours is great. After chilling, dough discs may be frozen for up to 1 month. Be Happy and Make Pie!

Back when I lived in my first apartment in Hoboken, NJ I taught myself to cook. My dad gave me my first cookbook-Jaques Pepin's "Everyday Cooking". I would recommend this book to anyone. The recipes are easy, elegant, and delicious. Pepin is an amazing teacher and my go-to chef for cooking technique. 
The filling of thinly sliced apples is easy to do and the layering of the slices creates a beautiful tart. Be sure to use a firm, baking apple so the slices hold up and don't get mushy. I like Granny Smith and Honey Crisp apples for my tarts. 
The Pate Brisee dough is easy to make, freezes well, and can be used for any pie recipe. 
This Apple Galette recipe is a favorite of mine and I have shared it with family and friends for over 30 years! I hope you love it too. ​

Apple Galette
Recipe From:  Jacques Pepin “Everyday Cooking”

Makes 8 servings
1/2 recipe pate brisée (see recipe below or use 1/2 recipe of the Basic Crust recipe from "Art of the Pie"
5 large granny smith apples (or other firm cooking apple variety-Mutsu, Honey Crisp, Pink Lady, Jonagold, Northern Spy)
1/4-cup sugar
3 tablespoons butter, cut into small pieces
4 tablespoons apricot preserves
1 tablespoon Calvados or Cognac (optional)

Preheat oven to 400 degrees
 
1. Make pâte brisée (recipe below or Basic Crust recipe from "Art of the Pie" ). Roll out the dough 1/8 to 1/16 inch thick, in a shape that fits roughly on a cookie sheet—approximately 16 X 14 inches using the Pate Brisse recipe below. If using the Basic Crust from "Art of the Pie", roll out dough to 14 inches. (The best cookie sheets are made of heavy aluminum that is not too shiny.) If the dough is not thin enough after you lay it on the cookie sheet, roll it some more, directly on the sheet.
 
2. Peel (or not as you like) and cut the apples in half, core them, and slice each half into 1/4-inch slices. Set aside the large center slices of the same size and chop the end slices coarsely. Sprinkle the chopped apple over the dough.
 
3. Arrange the large slices on the dough beginning at the outside, approximately 1 1/2 inches from the edge. Stagger and overlap the slices to imitate the petals of a flower.  Cover the dough completely with a single layer of apples, except for the border. Place smaller slices in the center to resemble the heart of a flower.
 
4. Bring up the border of the dough and fold it over the apples.
 
5. Sprinkle the apples with the sugar and pieces of butter, and bake in a 400-degree oven for 40-50 minutes, until the galette is really well browned and crusty.  Do not remove the galette from the oven too soon; it should be very well cooked. It should be very crusty, thin, and soft inside. Do not worry about the discoloration of the apples after you peel and arrange them on the dough. The discoloration will not be apparent after cooking. 
 
6. Slide it onto a board. Dilute the apricot preserves with the alcohol (or use 1 tablespoon of water if the jam is thick and you prefer not to use spirits) and spread it on top of the apples with the back of a spoon. Some can also be spread on the top edge of the crust. Follow the design so that you do not disturb the little pieces of apple.

Serve the galette lukewarm, cut into wedges. 

Pate Brisee
Recipe From:  Jacques Pepin “Everyday Cooking”
 
Makes Enough for 2 Galettes
3 cups all-purpose flour (dip the measuring cup
into the flour, fill it, and level it with your hand)
1 cup (2 sticks) sweet butter, cold, and cut with a knife into thin slices or shavings
1/2 teaspoon salt
Approximately 3/4 cup very cold water
 
“In a well-made pâte brisée the pieces of butter are visible throughout the dough. If the pieces of butter get completely blended with the flour so that they melt during cooking, the pastry will be tough. The flour and butter must be worked and the water added as fast as possible to obtain a flaky pastry. If you work the dough too much after adding the water, it will be elastic and chewy. If you use too much butter and not enough water, it will resemble sweet pastry dough and will be hard to roll thin and pick up from the table; it will be very brittle before and after cooking, sandy, and with no flakiness.

This is deceptively simple dough. You may get excellent results one time and an ordinary pastry the next. Try it a few times to get a feel for it. Wrapped properly, it can be kept in the refrigerator for 2 or 3 days, or it can be frozen.”
 
1.Mix the flour, butter, and salt together very lightly, so that the pieces of butter remain visible throughout the flour.
 
2.Add the ice-cold water and mix very fast with your hand just enough that the dough coheres.
 
3. Cut the dough in half. The pieces of butter should still be visible. Refrigerate for 1 or 2 hours or use it right away. If you use it right away, the butter will be a bit soft, so you may need a little extra flour in the rolling process to absorb it.

For one galette, roll half the dough between 1/8 and 1/16 of an inch thick, using flour underneath and on top so that it doesn't stick to the table or the rolling pin. When the dough is the desired shape and thickness, roll it onto the rolling pin and unroll it on the pie plate, tart form, or cookie sheet that you plan to use. Repeat with the other half or reserve for later use. Bake according to the instructions for the particular recipe.