As soon as pumpkin season comes around, you can be sure you’ll see apples following along right behind it. Everywhere you turn, mile high pies are being made, leaving wispy cinnamon trails in the air.
But making pies can be scary, Is my dough too thin? – Do I have enough to cover my pie? – Crap, I only have a 10 inch pan! I think that’s why the galette was invented. Maybe by an enraged french chef experiencing some pie malfunctions, who decided to just throw the filling straight on to the pastry, make a rough edge and be done with it. Galette’s are so easy and forgiving. If you’re dough gives you grief just patch it with another piece, too much filling, just squish it together. Julia Child would be so proud of your radical dough skills.
My apple galette has a caramel flavor to it. The apple slices are marinated in brown sugar and cinnamon for a while which produces a thick brown sugar syrup. Drizzle this “sauce” over the apples just before you bake the galette. The filling is held in place by a flaky cream cheese pastry dough, I use Rose Levy Beranbaum’s recipe from her Pie and Pastry Bible, it’s easy to work with and tastes amazing! You can use almost any fruit for the filling. Just toss it with some sugar, throw it on the pastry and bake until it gets nice and crispy. Serve it family style with a few scoops of vanilla ice cream in the center!
Rustic Apple Galette
- For The Pastry-
- 1 1/3 cups all purpose flour
- 1/8 teaspoon kosher salt
- 1/8 teaspoon baking powder
- 3 ounces cream cheese
- 8 tablespoons cold unsalted butter
- 1 1/2 tablespoons ice cold water
- 1 1/2 teaspoons cider vinegar
- For The Filling-
- 3 large Granny Smith apples
- 2 teaspoons lemon juice
- 1/4 cup brown sugar packed
- 1 teaspoon ground cinnamon
- 1 teaspoon maple syrup
- 2 tablespoons milk
- 2 tablespoons sugar
- Glaze optional
- 1/3 cup sugar
- 2 tablespoons water
- Preheat the oven to 400 degrees F.
- Mix the flour, salt and baking powder in a bowl.
- Add the cream cheese and work it into small pieces using your fingers.
- Cut the butter into 8 pieces and gradually add it to the flour mixture breaking it down with your fingers. It should eventually be dry and still a little lumpy.
- Sprinkle the ice water and vinegar over the mixture and mix. The dough should come together quickly.
- Pat it into a disc and cover wrap in plastic. Let it rest in the fridge for at least 30 minutes. The butter needs to firm up again.
- Meanwhile peel the apples and cut them into wedges around the core. Discard the core.
- Slice the wedges into pieces about 1/4 - 1/2 inch thick. Transfer them to a bowl.
- Once all of the apples have been sliced add the lemon juice and toss to cover the apples.
- Add the brown sugar and cinnamon and toss again. Let rest for 20 minutes.
- Once the dough is ready (it should be firm but easy enough to roll with a rolling pin) dust your work surface with flour and start to roll it into a rectangle shape. Don't for get to use flour to prevent it sticking to the surface!
- The rectangle should be about 12 x 11 and this includes the edge which you'll turn back upwards to form the border.
- Transfer the dough rectangle to a baking tray which has been lightly greased with some butter.
- Take the apples and start to lay them in an overlapping pattern. Leave a 1 inch border around the perimeter of the dough.
- Once the apples have been placed on, turn up each side of the galette creating a border.
- Glaze the pastry around the sides with the milk and sprinkle with the sugar over the apples and pastry border.
- Place in the oven and bake for about 35-40 minutes and the galette is golden brown.
- Boil the sugar and water in a small pan for 5 minutes on high heat and glaze the apples to give them a shiny finish.