Apple Galette

I’ve already professed my love for galettes in a previous post, but I must reiterate how simply they come together and how delicious they are!  If you have pie dough ready in your freezer, it’s even better.  Also, for those of you vowing to cut down on sweets as your New Year’s Resolution, galettes are lighter than a traditional pie (and come on just treat yoself!).

I was in the mood for something fruity, and apples are still alive and kicking and will be all winter.  If you want to take this up a notch, drizzle some caramel underneath the apples before you arrange them for a gooey caramel surprise.

Treat yoself indeed.

Ingredients

  • Single crust pie dough (see Blood Orange Custard Pie post)
  • 3 apples, sliced into 1/4 inch slices (I used granny smith, golden delicious and honey crisp for a mix of sweet and tart)
  • 1 tbsp white sugar
  • Juice of 1/2 a lemon
  • 1/4 cup brown sugar
  • 1/4 tsp cinnamon
  • Pinch of allspice
  • Pinch of nutmeg
  • Pinch of cardamom
  • 1/4 tsp vanilla
  • Grind of black pepper
  • Pinch of sea salt
  • 1 tbsp flour
  • Egg wash (1 egg whisked with 1 tsp water)
  • Raw sugar, for sprinkling

Steps

Roll out pie dough to about 12 inches in diameter and carefully transfer to a parchment lined baking sheet.

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Toss apple slices with white sugar and lemon juice and allow to sit for 20 minutes.

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Meanwhile, mix together brown sugar, cinnamon, allspice, nutmeg, cardamom, vanilla, pepper, salt and flour in a medium bowl until combined.  Remove apples from excess liquid and mix into the dry ingredients, evenly coating each piece.

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Arrange apples as desired onto rolled out pie dough, ensuring there are 1-2 inches between the apples and the edge of the dough.  Fold crust edge over the apples, pinching the bottom edge of the galette to make sure it all stays together.  Refrigerate for 30 minutes.

Brush with egg wash and sprinkle pastry with raw sugar for garnish.

Bake at 400F for 20-25 minutes, until pastry is set and beginning to brown.  Reduce heat to 375F and bake for 30-35 minutes until pastry is brown and juices are bubbling.  Allow to cool for 2-3 hours.

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