Apple Galette

Sometimes I’m in the mood for an apple pie, but I don’t want to go to the trouble of making a full pie.  The best solution is an apple galette, which is a more casual type of pie with only one crust that doesn’t have to look perfect since the pastry edge just fold up around the fruit in whatever style it wants to fall.  Try this apple galette, eat it with your hands, and never bake a traditional apple pie again! 


2 cups all purpose flour
1/2 tsp. salt
1/4 cup sugar
1 stick butter, cut up
1/4 cup cold water

Fruit filling:
3 large Granny Smith apples, peeled, cored
3/4 cup brown sugar
3/4 cup white sugar
1 tsp. cinnamon
1/4 tsp. grated nutmeg
2 tbsp. cornstarch
1 egg white, beaten

Method: Preheat oven to 425 degrees.  Combine flour, salt, sugar, and butter in a medium mixing bowl.  Blend in the butter until the mixture resembles corn meal.  Slowly add the cold water and mix with a fork.   Form dough in a disk shape and wrap in plastic wrap; refrigerate.

Meanwhile, in a medium mixing bowl, mix all the filling ingredients together.  On a floured surface, roll out  the cold dough into a circle 1/8" thick.  Place dough circle on a cookie sheet.  Pour filling in the middle of the circle, leaving a 2-inch border of pastry dough around edges.  You may have filling left over.  Don’t put too much filling on dough!  Fold pastry edges up over the fruit and pleat the dough to cover the outside edges of the fruit.  Using a pastry brush, brush the edges of dough lightly with egg white. If desired, you can sprinkle crust with sugar.   Place pan in preheated oven and bake for 30 minutes, or until pastry is golden.  Let cool 20 minutes or more and cut into wedges.  It is also very good served at room temperature.

DessertSavanna Givens