September 28, 2018

This apple galette with goat cheese is a simple, rustic, yet elegant way to serve the best fruits of the season.

We have state flowers and — to my surprise — state fruits. How fitting that it’s the bountiful season for beautiful apples and it’s the state fruit for wild, wonderful West Virginia. We are just a hop, skip and a jump from that luscious green land and probably where most of us native to this area were born. I know — I was born in Huntington.

When I was growing up, free-form pies like the one you see here happened to be my specialty or rather, my mom’s idea for a delicious quick canvas for a mound of whatever fruit we stumbled across. I say that I too, claimed it as my specialty because baking was something I watched my mom do and she’d give us a wad of pie dough to fiddle with. With great enthusiasm and determination, I imagined myself to be the master of the culinary field even if I had no idea what I was really doing.

My mommy was so gracious to allow me and my sister to get our hands “dirty” in what has now proven to make wonderful marks in our memories of cooking with her and it may have even sparked a glimpse into what my future would bring — a career.

Little did I know at the time, this free-form “pie” had an origination. Though I had not even a moment of intrigue into its origin, because I was in my element that required no explanations or pretty histories, I am more impressed that the French were on to something long before we discovered just by doing it. A galette is a term used in French cuisine to designate various types of flat or round pies or cakes. It can encase fruit or even savory vegetables. This might be the sophisticated name they gave it, but to me and my sister it was our moment to play “patty cake” that I now have re-named my “rustic” pie.

It’s the easiest form of fruit love I know to present to guests and family after a delicious homemade dinner.


1 ready-made pie crust

1 apple, sliced

1/3 cup brown sugar

3 T. goat cheese, divided into cubes

Place all the ingredients on top of a pie shell. Fold over the edges. Bake for 25 minutes in a 400-degree oven. Serve.

Janet McCormick is the author of “10-Minute Meals” and owner of Let’s Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.

Update hourly