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Parve
Easy
1 Hour
Diets 
Step aside, honey cake, there’s a new dessert in town. I don’t even have to describe how good this is; I’ll let you decide for yourself.
Yields 2 medium galettes
2 (9-in./23-cm.) Gefen Frozen Pie Crusts, defrosted
1 (12-oz./340-g.) jar vanilla custard
4 large Cortland apples, thinly sliced
1/4 cup Gefen Oat Milk or other pareve milk
2 tablespoons dark brown sugar
1 teaspoon Gefen Cinnamon
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a non-disposable baking sheet with Gefen Parchment Paper.
Take the crusts out of the pans they come in and open up on the baking sheet. It’s okay if they overlap a drop.
Using a spoon, smear the custard on the pie crusts, leaving a half-inch (one-centimeter) border around the edges. Arrange the sliced apples over the custard. Take the edges of the crust and pull them over the apples to cover them slightly, keeping the middle area exposed.
Place the pan in the oven and bake for 25 minutes.
Meanwhile, combine ingredients for the glaze in a small bowl.
Remove galettes from oven and allow to come to room temperature before drizzling with the glaze.
Galettes can be stored in the fridge for up to four days.
Recipe, Styling, and Photography by Menachem Goodman
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