Deep Dish Apple Galette

deep dish apple

Are you looking for a showstopper dessert that’s easy to make with warm flavors of cinnamon and apples? If so, this deep dish apple galette is the one for you.

I’ve always liked making fruit galettes, they’re rustic and freeform but always look amazing when finished, but I have to admit this deep dish galette is a step above all the others!

instructions for deep dish

The deepness comes from using a 9-inch spring form pan. I first saw this concept from a recipe Alison Roman created and I thought it was such a brilliant idea.

The deep sides of the pan allow you to really pack in the apple slices which makes for a beautiful and delicious presentation in every slice. I adapted her recipe by subbing in my way of making an old fashioned apple pie/galette. Alison’s is a little more elaborate for me by adding honey and sesame seeds.

cool down pie

Galettes are usually flat, no pan needed, no crimping or fancy adornments on top. Same concept here only the pan will allow you to stack those apples nice and high.

You’ll also be using more pie crust dough than a typical one crust for most galettes, you’ll need it to fit in the pan and also have enough dough to hang down the sides so after filling it with the apples you can drape the crust 1-1/2 to 2 inches over the apples.

I used a good quality store bought pie crust and ended up using 1 whole crust and half of the other so it was nice and easy, but feel free to whip up your own crust if you like just make enough.

top galette

The worse part will be waiting for it to cool down so you can eat it!

deep dish galette

I would’ve shown you a nicely cut slice but it completely vanished in an instant when I served it, but trust me the slices come out big and bold.

Deep Dish Apple Galette
A twist on the typical galette, this one is stacked high with apples.
  • Pie crust, store bought using 1 whole crust and half of another, or homemade pie crust enough to fill a 9 inch spring form pan with excess to drape half way down the sides of the pan
  • 8 heaping cups of thinly sliced apples of your choice
  • 1 cup granulated sugar plus more to sprinkle on dough before baking
  • 1 to 2 tablespoons of cinnamon ( at this point taste for sweetness and if you want more or less cinnamon)
  • pinch of salt
  • 1 tablespoon lemon juice
  • 2 tablespoons all purpose flour
  • butter to dot on top
  • 1 egg whisked for brushing on dough
  1. Heat oven to 375F
  2. Lightly grease a 9-inch spring form pan then place pan on a foil lined rimmed baking sheet to prevent any drips.
  3. Roll pie dough out big enough to fit into pan and hang half way down the side of the pan, then place the rolled out dough into the pan.
  4. In a large bowl add the sliced apples, sugar, lemon juice, desired cinnamon, salt and flour, mix well.
  5. Place apple mixture into the prepared pan with the pie dough making sure it reaches the top
  6. Fold and drape remaining dough on the sides up and over the edge of the apples, no more than a 1½ to 2 inch border all around, so if you have excess just cut it.
  7. Brush border with egg mixture then sprinkle sugar over it.
  8. Dot some butter over the top.
  9. Place pan into the oven and bake til deep golden and you see the apple juices start to bubble.
  10. ( Note: mine took 1½ hours but ovens do vary so keep checking.)
  11. When finished baking let it cool for 2 hours and then release the spring gently on the pan.
  12. Make sure it's really cooled down before you cut into it, I used a serrated knife and slowly sliced each piece.
  13. Serve with ice cream!


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Brussels Sprouts Holiday Salad

sprout salad

The holidays are fast approaching and menu planning is on the way. Brussels spouts have long been a tradition on holiday tables. Some people have a fondness for them and some do not, but brussels sprouts have come a long way since I was a kid.

This salad uses raw, shaved sprouts, you may think they would taste bitter raw but actually they taste mild compared to the old way of boiling or over cooking them.

shredded brussel sprouts salad

With all the rich heavy foods that are served up during the holidays it’s nice to have something fresh, green and lighter on the table as well as a festive presentation.

Another reason I like serving this salad is because it holds up really well at room temperature, so you don’t have to worry about it wilting as it sits out.

holiday salad

Fresh grapes, dried golden raisins, decadent marcona almonds with lots of shredded parmigiano make up this fresh take on a brussels sprouts salad.

I hope you give it a try, even the leftovers are good the next day!

brussels and sausage

If you’re looking for cooked brussels sprouts here are two of my favorites, this delicious combination of roasted sprouts with Italian sausage and balsamic glaze, and you can even have some fun with the presentation using the glaze.

smashed sprouts

And finally these addicting smashed sprouts with parmesan and lemon aioli, they’re made similar to the popular smashed potatoes but on the healthier side. They’re crispy and caramelized on the outside and tender on the inside, another perfect side dish to your holiday table and they’re gluten free!

Brussels Sprouts Holiday Salad
Shaved brussels sprouts with fresh and dried fruits and nuts makes up a colorful and festive holiday salad.
  • 4 heaping cups shaved brussels sprouts, prepare them by cutting off the stems and tearing off any brown leaves and thinly shaving them by hand with a knife, mandoline or food processor
  • ½ cup plus more, for finishing the salad of freshly grated parmigiano reggiano cheese
  • 1 cup fresh red grapes, sliced in half
  • ½ generous cup of plump golden raisins
  • ½ cup marcona almonds
  • handful of mixed greens or arugula
  • 1 part fresh lemon juice to 3 parts olive oil
  • pinch of red pepper flakes
  • 1 small garlic clove grated
  • a dollop of djon mustard
  • a teaspoon of honey
  • salt and pepper to taste
  1. Whisk up or shake in a jar all the dressing ingredients, taste to your liking by adding more or less of the ingredients.
  2. Place all the salad ingredients into a large bowl, tossing everything together then spoon in the dressing ( you don't want it soggy, add a little at a time).
  3. Taste for seasoning then either mound it high in a pretty bowl or serve it spread out on a pretty platter.
  4. Shower the top with additional grated parmigiano reggiano.
  5. Enjoy



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Pumpkin Tiramisu the Ultimate Fall Dessert


Yes it’s October and we’re deep into all things pumpkin. This pumpkin tiramisu that I’m featuring is perfect for any fall gathering that you might be having. It’s very quick to make, no baking involved, easy for the upcoming holidays and it doesn’t include any raw eggs in the ingredients like the classic tiramisu does.

Espresso soaked layers of store bought lady fingers with just a hint of your favorite liquor, slathered with a pumpkin mascarpone cream mingled with whipped cream and warm spices.

pumpkin dessert

I like making my tiramisu freeform without a pan just layered onto a platter similar to my pistachio tiramisu. If you’re making a larger amount, maybe doubling the recipe it would be best to use a glass pan like a 9×12.

cake presentation

This is such an easy dessert to pull together and fun to make with your kids and grandchildren. You can omit the liquor and decorate the top however you wish.

pumpkin tiramisu loaf

So this fall and the upcoming holiday season you might want to add this twist on the classic tiramisu as a delicious alternative to pumpkin pie!

Pumpkin Tiramisu the Ultimate Fall Dessert
A twist on the classic tiramisu and perfect for the fall season.
  • 1 package of savoiardi lady fingers or 18 total
  • 8 oz, mascarpone cheese, room temperature
  • ½ cup pumpkin puree, (not pumpkin pie mix)
  • 2 teaspoons pumpkin pie spice
  • ¼ cup brown sugar
  • ½ teaspoon vanilla
  • 1-1/2 cups heavy cream
  • 2 tablespoons white sugar, 1 for the espresso and 1 for the whipped cream
  • 1- ½ cups brewed espresso, cooled down
  • 2 Tablespoons liquor of choice like amaretto, spiced rum, kahlua or you can just leave it out or use less.
  • nuts to garnish the top or a dusting of chocolate
  1. Brew your espresso, when cooled pour into a flat bottomed bowl and add the liquor which is optional and 1 tablespoon of the white sugar, mix well to disolve.
  2. TIP: If you open your canned pumpkin puree and you notice a lot of moisture and it's watery I like to briefly cook it on the stove in a pot or a skillet on medium low with constant stirring so it doesn’t stick or burn. Don't overcook it, just let it release some of the liquid and then let it completely cool down making sure you yield ½ cup puree.
  3. In a large bowl add the room temp mascarpone cheese, brown sugar, pumpkin pie spice, vanilla and the pumpkin puree, with a hand mixer just mix till blended, don't over mix, mascarpone can curdle.
  4. In a small bowl add the heavy cream and the 1 remaining tablespoon of white sugar, beat til you reach medium peaks.
  5. Fold the whipped cream into the mascarpone pumpkin mixture until well incorporated.
  6. Have your flat bottomed platter ready for plating and one by one quickly dip the lady fingers into the espresso, don't let them get soggy just a quick dip will do.
  7. When you have 6 in a straight row smear on a generous layer of the pumpkin cream, then repeat with next layer of dipped ladyfingers on top of the others, more pumpkin cream on top of that then one last layer.
  8. All together you should have three layers using 18 lady fingers in total.
  9. Make sure the top layer is nicely covered with the pumpkin. cream and then garnish with chopped nuts or a dusting of chocolate or a sprinkling of pumpkin spice.
  10. Then into the fridge it goes so the flavors can meld together either overnight or at least for four hours.
  11. Serve in slices.
  12. You can get 6 to 8 slices depending how big you cut them.


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