Apple Galette...

I know what you are thinking, "Brenna, what is the world is a Galette?". 

Well let me tell you, that is a great question!

Galette vs. Pie-- a Galette has one crust, leaving the center uncovered and requires no pie plate.  This offers a more rustic looking dessert and makes the preparation process 'easier than pie'. On the other hand, pie has 2 crusts and is placed into a pie plate. 

Apple Galette

Granny Smith apples before they have been cooked down.

Cooked down apples with butter, sugar,  cinnamon and nutmeg.

Lay the apples in an even spiral layer, leaving a 1" border.

Overlap the pie crust to make the unique form of a Galette.

The finished product, brushed with the optional apricot jelly.

Apple Galette

Author: Brenna

Makes: 1 Galette, 6-8 servings

 

Ingredients:

1 pie crust.

flour (for dusting)

3 large Cooking apples*, peeled and thinly sliced

2 Tablespoons butter

1 teaspoon fresh lemon juice

1/8 cup brown sugar

1/8 cup white sugar

1 teaspoon cinnamon

¼ teaspoon freshly ground nutmeg

1 Tablespoon apricot jelly  (*optional)

Directions:

Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper.

On a flat surface, sprinkle with a light dusting of flour (this will keep the pie crust from sticking on the counter). Roll out to an 10” circle. Place on the prepared baking sheet.

In a medium sauce pot melt the butter. Add in the sliced apples and lemon juice and cook on med-low heat until slightly tender with the lid on (to create steam); about 8-10 minutes. Remove from the heat and toss in brown sugar, white sugar, cinnamon, and nutmeg: lightly tossing to evenly coat the apples.  Let the mixture cool (Tip 1). Evenly arrange the apple mixture in a spiral on the surface of the pie crust leaving a 1” border. Fold over the edges of the pie crust over the apple mixture, fluting the edges (Tip 2).

Bake for 20-25 minutes.

Optional step for a shiny crust (as in the picture shown)--Once baked, remove from oven and brush with the apricot jelly (may need to be zapped in the microwave to heat it up). Replace in the oven for 5 more minutes to allow the pie crust to brown.

Serve hot and with French Vanilla Ice Cream!

Tip 1: Pie crust has a high content of butter/fat which needs to be chilled for proper baking. Therefore if you place a hot apple mixture onto the crust, it will melt the butter causing the pie crust to tear.

Tip 2: Galette vs. Pie-- a Galette has one crust, leaving the center uncovered and requires no pie plate.  This offers a more rustic looking dessert and makes the preparation process 'easier than pie'. On the other hand, pie has 2 crusts and is placed into a pie plate.

*Cooking apples are dense, crisp, and flavorful- Granny Smith, Honey Crisp, Gala

Variation: Replace one apple with ¼ cup fresh berries (blackberry, raspberry, or fresh cranberries…) to the mixture.

Don’t bake ahead: Once baking this dessert, you may let it sit up to four hours but I do not advise any longer. The texture of the crust will change over time and not result in the crisp flakey crust that is preferred.