A twist on a classic apple pie, with dried cherries and a Kettle Chip Sweet and Salty Potato Crumble makes this an instant classic for the holidays! This free form Apple Cherry Galette with Kettle Chip Crumble is everything you never knew you needed in a pie!
There is no such thing as a bad pie. It’s inconceivable. Anything in a crust, piled high with filling and then topped with butter and carbs is nothing to be sad over. And it’s versatile!! Need breakfast in the morning post-holiday? I launch myself head long into the fridge for a piece of pie, because it’s either got heaps of fruit in it, or a vegetable – hello? pumpkin pie!! It all counts as a health food and a completely legitimate way to start your day.
I’m a dietitian’s worst nightmare.
My holiday strategy for pie-devouring goes something like this – have a little slice of each pie offered at the dessert table and devour ravenously. I know, it’s really a hard strategy to grasp, and one that definitely requires the eater to wear their most socially acceptable stretchy pants but it’s a game plan that has worked for me for the last 28 years, so I’m sticking to it.
The other thing about pie that I so wholeheartedly adore is that, besides there being so such thing as a bad pie, is that the uglier the pie is the better it tastes. I think that goes for most foods – ugly food is usually the best – but with pies, it’s a no brainer. Free form pies, or galettes are “rustic”. “Rustic” is just another way of saying “OMG, I want pie NOW and I don’t care what it looks like!!!!” And to me, it doesn’t get better than that.
Sure, presentation matters – Martha would say that’s all that matters – but to me, when the baker is so excited to get a pie in the oven and into their mouth ASAP as possible, and they don’t care if the edges aren’t perfect, it means you’re about to devour something divine. Just like this one.
Or it could mean that pie crusts are notoriously fussy and I didn’t want to throw my pie crust against a wall, so I made a galette. Which ever method or justification works for you – go with it. No one cares, as long as the end result means pie for them.
This pie is combines all of the things I mentioned above – free-form crusted fun, lots of fruit that means it’s a legit breakfast option, and potato chips, because sweet and salt and crunchy things are MFEO – made for each other. In the crumble I used my all time favorite crisps – Kettle Chip Brand and their Sweet and Salty line of chips. I’m a weirdo who can’t have a sweet without a salty to balance it all out and these Sweet and Salty chips just begged to be turned into a crunchy crumble on top of pie. It never really dawned on me to use them for anything other than straight devouring, but let me tell you this instant – chips belong in pie crumble. When I told Ben what I did side eyes got thrown, but once it hit his pie hole he was SOLD on the idea. In celebration I made it rain Kettle Chips and ran through them like confetti at a NYC parade.
But I’m not the only one on a pie-binge this week. I’m doing TWO Pie weeks right now – because I love pie so much – so join me and my best blogging friends to celebrate pie in all it’s free formed and crusted glory!!
Looking for more Pie Week recipes?
Brown Butter Apple Custard Pie from The Baker Chick
Bourbon Apple Hand Pies from Nutmeg Nanny
Pumpkin Pie Croutons from Chocolate and Carrots
Mini Pumpkin Pies from Dessert for Two
Winter Squash Pot Pie with Chickpeas and Swiss Chard from Eats Well With Others
Fancy Holiday Chocolate Pecan Pie from Keep It Sweet Desserts
Chocolate Pecan Tart from Bake or Break
Apple Cherry Galette with Kettle Chip Crumble from Country Cleaver
And because we love pie – we’re loading you up with Pie Accoutrements to make every pie a raving success!!