There’s nothing better than pies, except maybe the galette. The galette is the rustic French version of pie, and it’s superior in several ways. One, it’s not fussy– it’s free form and doesn’t require a special dish or a pie bird or one of those crust-shield thingies. Two, it’s versatile– you can make small individual serving size galettes or one big family-style tart that the family can slice up right at the table. And three, galettes are just good. There’s really no recipe to follow in making one– just mix up a double batch (in other words dough for a two-crust pie) of your favorite pie crust mix. Yes, you can (and I do) use the Jiffy mix… On a baking sheet roll out the dough free form into circle. To prepare the apples, peel, core and slice them. Lay them on top of the dough with about 2 inches of space around the edges. Put several generously-sized pats of butter on top. Sprinkle on a cup or so of sugar, some cinnamon and nutmeg on top of the apples. Fold the two-inch edge loosely over the edge of the apples, free form. Slide the whole affair in the oven for 45 minutes or so at 350 degrees and then dessert will be served! If you like your galettes/pies with a little more syrup, you can always prepare the butter, sugar and spices with a little water in a saucepan to form a more syrup-y concotion and pour it on top before putting in the oven. Either way you go, it’s sure to be delicious!