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Thank you for your feedback.

You're welcome! I'm glad you found it easy.

Measurements are more accurate when weighed on a scale. The video's description contains measurements in cups, teaspoons, etc... Also, the link will take you to a printable recipe, which also contains metric measurements.

The link is in the description.

Thank you!

I appreciate that!

I haven't. I have used gluten free flour.

Hope you like it!

Thanks! 😋

Thank you so much! Glad you enjoyed it.

Thank you! 😋

LOL! So true 👍

Hi, I've never frozen this pie. I have frozen apple pies, but sometimes the bottom crust gets a bit soggy after defrosting. Should you decide to freeze it, wrap well in plastic to avoid freezer burn. Defrost in your fridge overnight (this may help to avoid a soggy bottom crust by slowly defrosting).

In the description link

I am so sorry this occurred! The only thing I can think of that would cause this is if the oven was too hot...this would cause a quick rise and the tops would react by cracking if they risetl two quickly. I keep two thermometers in my commercial ovens to ensure the temp is correct. If your oven was the correct temp I can't think of anything else that would cause this. I'll do a little more research. As you said you followed the directions...so I am at a bit of a loss right now. 🤔

Thank you for your response, that makes sense since I’ve noticed my oven temperature does tend to elevate a bit. I’m going to purchase an oven thermometer & try this recipe again. One last question does the gluten free flour brand matter for this recipe? Thank you.

I use any brand that has xantham gum in it. My favorite is King Arthur or Bob's Red Mill (most reputable brands will work). You may also want to cut back to 3/4 teaspoon of baking powder and baking soda. I make it with the full teaspoons, but cutting back just a tad will still be helpful in the over rise. Thank you for your feedback even though the recipe did not meet your satisfaction!

Just to be clear I meant 3/4 teaspoon each of baking powder and soda.

I will cut back on both the baking soda & baking powder & in addition. I will be sure to maintain the oven temperature to 350, I plan to try this recipe again, I’m sure with your suggestions it will be successful. In the meantime, despite it all, I was able to fill & enjoy them. Thank you again.

Ok

Thanks! These are candied cranberries.

Thank you 😋

I usually defrost overnight in the fridge. Then drain the juices for about 15 minutes.

Hi, I have not tried it, but I have a few readers who have used muffin pans successfully.

@@smsinny1 wonderful, thank you!

I hope you have a chance to make the recipe. IMO the two most important aspects to a pie that isn't runny is 1) defrosting / draining the blueberries and 2) the slurry is thickened properly.

@@smsinny1 I’ll let you know how it goes. It’ll take me a couple weeks to try it. I’m really enjoying your channel. Glad I found it…

Thanks for stopping by. The beaks are made from cut up pieces of candy corn.

Hi, the texture of this is different than a cheesecake. It is much lighter. I have not tried with cream cheese and I don't think adding it would work. Cream cheese would make it a heavy texture.

Go for it!

I'm so glad! The best thing about galettes is they are freeform so they never look bad!

Yay! Thank you!

Hi Stephanie! Love this video and the bats flying around! We have candy corn with dry roasted peanuts now while we're watching Iowa vs Ohio right now. 💞😊

I hope you have a chance to try it!

Sounds like a great time!

Go for it!

Hope you enjoy!

Thank you! 😊

Thank you!

Have fun!

Thank you so much 😃

Hope you enjoy