I’m pretty sure I’ve mentioned that I love apple deserts of all types, pies, dumplings, turnovers, whatever. I’m also a big fan of the galette. As I say it’s lazy woman pie! It’s quick and easy, but actually has a beautifully rustic effect. Guests have always been both impressed and enjoyed any galette I’ve served. I do galettes a lot in summer because of all the fresh berries and other fruit available. But I really wanted a desert galette for fall/winter, and that’s the apple pie galette. I made my favorite pie dough and filled it with this awesome apple pie filling. The result is a perfect fall desert. I have to admit this one hits all my spots!
By itself it’s not super sweet, but still rich and buttery because of the crust which I like a lot. I actually find that I end up eating it for breakfast a lot since it isn’t so sweet. The apples are just amazing. A little crunch left, not completely mushed out. The cinnamon and other spices just scream fall for me. My husband on the other hand prefers his desserts a little sweeter so for him I added a basic glaze to the top (a few tablespoons of powdered sugar, tiny splash of milk, and a tiny splash of vanilla extract, heated in a small sauce pan over low heat). While I prefer the less sweet version most of the time, this is delicious glazed too. It’s really just a what’s your preference thing. Give it a try if your looking for an easy but impressive desert this fall or just want to be naughty and have some amazing breakfast pastry around the house!
Apple Pie Galette
Yields two Galettes.
Ingredients
- Crust
- 12 tbsp. salted butter (11/2 sticks)
- 2 1/2 cups all purpose flour
- 1 tbsp. white sugar
- 1/4 tsp. kosher salt
- 2/3 cup to 1 1/3 cups cream
- Filling
- 2 cups of cold water (extra 1/2 cup if you like a lot of ‘goo’ with your apples)
- 3 tbsp cornstarch
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/4 tsp kosher salt
- 1/4 tsp nutmeg
- 1 tsp vanilla
- 4 cups of apples peeled and thin sliced (for me 3 Granny Smith and 2 Gala)
Instructions
- For the Dough
- In a large preferably high sided mixing bowl partially melt butter in the microwave. About 1/3 of the butter melted works well.
- Use an electric mixer to very lightly cream the butter.
- Add all dry ingredients to the bowl.
- Very lightly blend butter and dry ingredients with the electric mixer. This shouldn’t take more then a quick blend. Mixture will be fairly dry and ‘pebbly’ looking.
- Add 2/3 of the cream and blend until mixed using the electric mixer. Do not over mix. The mixture will still be ‘pebbly’ but much moister and stick together some. You may need to take a rubber spatula and clear the beaters of the mixer.
- Continue adding up to 1/2 cup more cream gradually until desired consistency is reached. The dough will get moister the more cream you add and stick together better.
- Take the dough from the bowl and gently compact into two balls.
- Tightly wrap each ball in plastic wrap and place in the fridge to chill.
- Chill dough between 30 and 45 minutes before rolling out.
- Prepare the Filling
- In a large pot pour water and add cornstarch. Whisk in the cornstarch so there are no lumps. Add sugar, cinnamon, salt, nutmeg, and vanilla, stir well.
- Place pot over medium-high heat and bring to a boil. Reduce to a simmer. Stir in apples. Simmer apple mixture for 6-10 minutes until desired tenderness is reached. Allow apples to cool before assembling.
- To Assemble
- Preheat the oven to 400*
- Liberally flour the surface that you plan to work on, sprinkle flour on the dough as well. Roll out the dough into an approximate 15″ roundish shape about 1/2 inch thick. Don’t get too fussy here. A little unevenness comes out just fine.
- Move your dough to a parchment paper lined baking sheet.
- In the center of the dough crush three gram-crackers and form a small pile.
- Pour desired amount of pie filling into the center of the dough on top of the gram-crackers.
- Fold the edges of the dough up into a circle shape around the filling. It’s ok if layers overlap slightly. This doesn’t have to be perfectly neat, but you do want to make sure the dough seals all the way around so your Galette won’t leak while cooking.
- Whisk together the egg and splash of milk.
- Use a pastry brush to coat the crust of the Galette with the egg mixture. Don’t be shy, use plenty, though you will not need any where near the entire egg . This will help you achieve a golden crust. (Reserve the rest of the egg mixture for your second Galette.)
- Sprinkle the top of the Galette with 1 tablespoon of sugar.
- Repeat steps to assemble the second Galette.
- Bake
- Bake at 400* for about 45 minutes on the center rack.
- Remove from the oven and transfer Galette to a cooling rack and allow to cool completely. (Use a roasting rack if you don’t have a cooling rack. Air getting to the bottom helps prevent a soggy crust.)
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