Recipe Testing is a series where I try and review various recipes from fellow blogs, magazines, and more.
This tastes exactly like a traditional homemade apple pie, but with only 152 calories per serving!Me, after sampling
Whoops! My last post was… January?? I know, I’ve certainly slacked off, but hopefully I can (partially) redeem myself by recommending this low-calorie apple pie recipe. My last (and first) Recipe Testing dish was the delicious Burmese Samusa Soup from Food & Wine. This time, my recipe is from Eating Well. Okay, technically, it’s an apple galette, but I figured I’d have a better chance of people clicking on this post if I said pie.
My favorite part about this recipe was that I didn’t have to go the store to buy anything, as all of the ingredients were items that people usually have in their house. If you want a quick dessert, but don’t want to leave the house to shop for ingredients, this is the recipe for you (provided you have apples)!
It was delicious- I really have no complaints about the taste! The crust was a bit thick, but still good… it reminded me of a dense biscuit. However, the apple topping was, by far, the best part- the combination of spices complimented the apples perfectly! Trust me when I say it’s difficult to eat just one of these tasty galettes!
Making the apple topping was very quick and simple (I’m talking less than 30 minutes quick!); unfortunately, I cannot say the same about the crust. As I mentioned above, the crust still ended up tasting good, but it was an absolute nightmare to make. After following the instructions my dough was an unworkable crumbly mess, and I had to keep adding cold water until I could actually roll the dough out. It also fell apart easily as I cut out the crust for each galette, which made the process take even longer. Please don’t let my experience deter you from this recipe, just keep in mind that you’ll probably have to add a lot of water to the dough! Or, if you’d rather, use a different miniature crust recipe, but keep Eating Well’s apple topping recipe.
Changes I Made
- Making the Crust: I had to add an extra teaspoon or so of milk, and lots of cold water to moisten the dough into a workable texture.
- Cutting the Crust: The recipe says to use a a 3-inch round cookie cutter, but don’t worry if you don’t have one… I just used the rim of a drinking glass!
- Oven Time: Maybe I just didn’t roll the dough out enough, but I had to leave the galettes in the oven for much longer than the suggested time.
If you try this recipe, please let me know what you think below!