Rustic apple galette

This recipe started off as an entry to a photography challenge, and turned into something  far more than that.

I absolutely love it.  See I’m not a huge pie fan – I actually don’t like pie crust, I do like the filling though; but this galette is the perfect mix of pie filling and just enough crust but not too much.

It’s also rustic, which is maybe the best part about it – it feels more like cooking to me than baking; and anyone that knows me knows that cooking is my thing, baking not so much. The crust doesn’t need to be beautiful and perfect, in fact the more rough around the edges the better.

So here you go, just in time for Thanksgiving Dinner.

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YIELD – 1 galette

INGREDIENTS

Pastry

  • 21/2 cups of all-purpose flour
  • 1 cup butter
  • 1/2 tsp salt
  • 1 tbsp apple cider vinegar
  • 1/4 cup cold water
  • 1/4 tsp cinnamon

Apple Filling

  • 2-3 medium sized apples
  • 2 tbsp butter
  • 2 tbsp water
  • 1/2 tsp cinnamon
  • 1/8 tsp anise (optional)
  • 2 tsp lemon juice

 

DIRECTIONS

  1. Make the crust: put flour, salt and cinnamon in food processor and pulse lightly to combine ingredients. Cut butter into large chunks and add to food processor. Pulse 10-15 times or until the butter is the size of peas. Add in apple cider vinegar and water and pulse a few more times until dough begins to form. Pull the dough from the processor, form it into a ball and refrigerate for 30 min.
  2. Make the filling: Peel and slice the apples into 1/4″ thick pieces. Turn a medium sized pan onto medium heat and add butter to the pan. Once butter has melted add apple slices, cinnamon, water and lemon juice to the pan, stirring occasionally. Cook until liquid has evaporated. then remove from heat and let cool.
  3. Preheat oven to 350F
  4. Remove the dough from the fridge. Sprinkle a flat surface with flour and roll out dough into a rough circle. Transfer the dough to a parchment lined baking sheet.
  5. Once apple mixture is cool to the touch pour it over the centre of the dough leaving 2-3 inches around the outer edge free of filling.
  6. Gently fold the edges of the dough over the apples, overlapping when necessary.  Press gently to seal the edges.
  7. Bake until the apple mix is bubbling and the crust is golden but not brown about 35 min. Allow galette to cool, cut and serve.

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I added a little glaze to mine, (just cinnamon, icing sugar, lemon juice and oat milk) but it is so not necessary – in fact, on its own or with a little vanilla bean ice cream is the way I would recommend it.

This pastry is super flaky but the stands up very well to the juicy apple mix.

It is the perfect addition to Thanksgiving dinner or anytime really, I mean when wouldn’t you want apple pie? It is the epitome of fall flavours and just the thought of it makes me feel warm and fuzzy inside.

Till the next recipe,

 

Kristen xo

 

 

 

 

 

 

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