Apple Galette
A deliciously rustic and simple version of an apple pie. Enjoy warm with a scoop of vanilla ice-cream.
Ingredients
Pastry
- 1½ cup all-purpose flour
- 1 tbsp granulated sugar
- ¼ tsp salt
- ½ cup cold salted butter cubed
- 4-6 tbsp ice cold water
Apple Filling
- 2-3 large apples approximately 5 cups
- ⅓ cup granulated sugar
- 1¼ tsp cinnamon
- 1½ tbsp all-purpose flour
- t tbsp butter
Instructions
Pastry
- Measure ½ cup of cold water adding an ice cube or two before setting aside. Dice butter into ¼ inch cubes. In a large bowl whisk flour, sugar and salt. Rub in butter using tips of fingers or a pastry blender. If you are using your fingers work quickly, the heat from your hands can soften the butter. Mix until crumbly with pea size pieces.
- Stirring with a fork sprinkle 4 tablespoons of the ice-cold water, gradually adding 1 to 2 more until the mixture comes together. Always start with less water as the amount needed may vary.
- Once most of the pastry has come together tip it out onto your counter and gently knead until the flour is fully incorporated. Be careful not to over work as this will result in a tough pastry.
- Flatten into a disk, wrap in plastic wrap and chill the pastry for 30 minutes to an hour.
Filling
- Slice 2-3 large apples, approximately 5 cups sliced ¼ of an inch thick. Place in water with lemon juice to prevent the apples from browning.
- Toss the apples with sugar, cinnamon, and flour, set aside. We like to do this right before we roll out our pastry to prevent excess liquid from being drawn out of the apples. Too much liquid will will soften the pastry.
- Remove your pastry from the fridge, if it is too firm let the pastry warm up a little before rolling out.
- On your floured surface roll out your pastry 14 inches in diameter. When rolling out your pastry start in the centre of the dough working your way out. Rotate as you roll to keep it from sticking.
- To transfer your pastry without stretching it roll it onto your rolling pin. Gently roll it out onto a cookie sheet, lined with parchment paper. We have a large cookie sheet so the pastry doesn't hang over the sides. Yours might and that's okay, we will be folding the edges over later.
- Before we start to place the filling, we like to give ourselves a template. Place a 9'' bowl upside down, press lightly.
- As you can see, we have given ourselves a nice template to follow.
- Next, dust some flour on the surface. This will help soak up excess moisture from the filling and ensure the bottom is nice and crispy.
- Lay out the apple slices overlapping slightly in a circle. You can fill in here and there as needed. Do not use the juice left behind from the apples.
- Dice a tablespoon of butter into small cubes and sprinkle over the apples.
- Fold over the pastry pinching the sides to prevent leakage.
- Brush milk, cream or an egg wash over the pastry and sprinkle with some cinnamon and sugar.
- Bake for 55 to 60 mins in a 350 F oven. The galette is done when you can stick a knife through the apples and the crust is golden brown.