3 Reviews

I am not saying that 450 is correct for that length of time. I haven't tried it, but I do have this recipe from the French Food at Home on foodnetwork.ca website and it is 450F. I will also check my PVR as I think I have it recorded.

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AmethystJean October 06, 2010

The only change I made for dietary reasons was to halve the sugar content. I did make the pastry in the food processor and required an extra 1 1/2 tablespoons of water. I only baked at 200C (fan forced oven) and after 40 minutes the pastry was good but some of the apply was burnt on the edges. I think my mistake her was to make this early for later, this is a dessert which would be best baked and ready to serve and we will try again for I would like to try it with custard (I think you could make the different components ahead of time and have ready to assemble and bake if need be). Thank you wicked cook 46 for something different to our regular apple pie, made for Every Day a Holiday tag game.

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I'mPat September 02, 2009

this was really simple to make! Im not a baker or desserts person but I though this was really easy! I would however tone down the heat and maybe put it in for 200 deg C rather than 230 and check it at 30 mins! Will be making this again sunday! Merci Boucoup wicked! Made for the chow hounds on ZWT5

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Mand1642 May 29, 2009
Rough Apple Galette