Here’s the thing, there’s a lot of pressure when baking a pie. Sure, everyone expects it to be delicious, but people also expect pies to be pretty. There’s crimping the edges or making a lattice top or cutting out maple leaves out of the excess dough and arranging them into some sort of cornucopia — whatever it is, people expect beauty. Enter the galette. A galette is intentionally rustic. It’s the imperfections that give it it’s undeniable beauty. And here’s the best part — the fruit to crust filling ratio favors the crust more than a pie. So each bite is perfectly balanced.