Apple Galette
Apple Galette
When it’s Fall and the apples are overflowing and yummy... Make this amazing galette! Apples and spices... baked in an open crust pie shell with a crumb topping. Perfect for Fall & the holidays!!
Apple Galette
Yield: 8 servings
Ingredients:
Filling:
1 1⁄2 pounds apples, ~ 4 thinly sliced (Golden Delicious, Granny Smith or baking apples)
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon kosher salt
3 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon juice
1/2 teaspoon lemon rind
o or rind & juice of one fresh lemon
Crust:
1 1/4 cup flour
1/2 teaspoon kosher salt
1 tablespoon sugar
1/8 teaspoon baking powder
1/2 cup unsalted butter, cubed
3 - 4 tablespoons ice water
or
1 pre-made refrigerated pie crust
**Before baking... Brush top with 1 beaten egg yolk & 1 teaspoon water & sprinkle with 1-2 tablespoons sugar
Crumb topping...
2/3 cup flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon kosher salt
1 teaspoon vanilla
1/2 cup butter
Equipment needed:
Cutting board
Chef knife
Measuring spoons
Dry measuring spoons
Medium mixing bowl
Food processor or Pastry blender
Half sheet baking pan
1 sheet parchment paper
Bent edged spatula
Rolling pin
Waxed paper
Small bowl/ fork
Pastry brush
Pie server
It’s Fall and apple picking time! The farmer’s markets are also in full swing! What to do with all these wonderful apples? What is a galette you ask? It’s a pie in a single crust without a pie pan! So, I make a galette with tomatoes and veggies all the time and decided I wanted to create one with apples. If you don’t want to make your own crust, then use a premade refrigerated pie crust, and follow the steps below. You won’t be disappointed in the results either way... Grab your apples and let’s get baking!
Apple Prep…
Begin apple preparation with peeling apples, coring & slicing apples. Using a vegetable peeler, peel apples first... is easier than after you cut them. Cut apples in half, then quarter. I often use a melon baller to remove the core and trim remaining edges with a paring knife. Otherwise, cut apples into quarters and cut out core with seeds and ends. Slice apples ~1/4-inch thick, for even cooking.
Filling Prep…
Place sliced apples in a medium mixing bowl and sprinkle with remaining filling ingredients. Mix well to coat apples well. Set aside.
Crust Time…
If preparing your own crust, you can use one of two procedures to make the dough. I prefer to use a food processor as this makes a crust with little effort and very quickly. Another technique is to use a pastry blender to cut the fat into the flour and then add the cold liquids to create a dough. Both ways work well... up to you!
Dough should not be wet & sticky! Add water one tablespoon at a time until a handful of dough forms a ball when squeezed in your hand. Form dough into a firm ball without a lot of kneading. Wrap in waxed paper and place in the refrigerator until filling is ready.
Rolling it out…
To roll out crust, open refrigerated dough ball from its waxed paper wrapping. Lift dough and sprinkle waxed paper lightly with flour. Replace dough on paper and sprinkle disk of dough with more flour. Place a second piece of waxed paper on top and press with the palm of your hand to flatten the ball. Using a rolling pin, roll the dough out to a 12-inch circle. Starting from middle and turning paper as you increase the size of the disk. The dough crust will be quite thin.
**Try to maintain a circle if possible, but by no means cut it perfect as it will be folded during the next step. After rolled to the proper size, carefully peel off the top layer of waxed paper.
Line a half sheet pan with parchment paper and lift and flip crust over to the center of the pan. Peel the second sheet of paper off of the dough, being careful not to tear the crust.
Almost finished!!
Place apples in center of crust, leaving about 1 1/2 inches of crust around the edges. Fold the excess crust up and over the apples... overlapping pastry over the filling as you lift to form the crust. Pinch dough together. Place egg yolk and water in a small bowl and beat with a fork to blend well. Using a pastry brush, paint folded crust with egg yolk mixture. Sprinkle crust with sugar.
Place sheet pan into preheated 350 F oven for 40 – 45 minutes or crust is golden brown and filling is bubbling. Sugar may ooze out of crust and that is fine! Using a bent edged spatula, gently lift the crust and check to be sure bottom of crust is also browning. If not, place back in oven for 5 minutes more and recheck.
Doesn’t your Apple Galette look fabulous? And you made it yourself too!! Smells awesome and it’s soooo delicious! Don’t you think it will be perfect for Thanksgiving too?? Cut into wedges and serve alone or with a scoop of ice cream... ENJOY!!