Tuesday, November 27, 2012
Apple Galette (easier than pie!)
Rustic and so tasty looking, this is my go-to desert when I am rushed and I know I have some pie dough in the fridge. Actually, that is how I ended up making my first galette.
We had to bring pumpkin pie to a gathering and when I made the dough, I made the whole recipe, enough dough for two pies. Even though I had never made one before, I knew a galette could be made using regular pie dough and a fruit filling. You've heard the term "easy as pie?" Well, this is way easier!
2 baking apples (Granny Smiths are good) peeled, cored and sliced about 1/8 inch thick
1/2 cup white sugar plus more for sprinkling on the crust.
1 teaspoon cinnamon (or more to taste)
Pinch of salt
2 teaspoons butter to dot the pie
1/4 cup apricot preserves*
One recipe pie dough (followed below)
Preheat oven to 425°F
Mix apples, sugar, cinnamon and salt and set aside.
Cover a baking sheet with parchment paper.
Roll one disc of dough into a circle about 14 inches in diameter and transfer to baking sheet.
Place apple slices in a concentric circle on the dough leaving about 4 inches of dough exposed around the edge.
Dot with small pieces of butter in various places.
Fold the dough in around the fruit.
Brush dough with water and sprinkle with sugar.
Bake for about 40 minutes or until crust is golden brown.
Heat preserves and brush on exposed apples.
2 1/2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1/4 cup chilled vegetable shortening or lard
In the bowl of a food processor, place the flour, sugar and salt and pulse a few times to mix.
Add the butter and shortening and pulse 11 times or until the fat is cut into the flour to resemble the size of small peas.
Add 6 tablespoons of the ice water and pulse several times adding a little more water if needed until the mixture comes together. (Do not add too much water,)
Remove the dough, divided in half and form each half into a 5-inch disk, wrapping each in plastic wrap and refrigerating until needed.
*I have used various kinds of jams including strawberry and even orange marmalade with great results!