Tuesday, October 15, 2013
Fresh Apple Galette
It's finally FALL y'all! I am so excited it's here. I've been waiting all summer long for it to get here. Don't get me wrong, I like summer too. But fall means fresh apples! I love apples almost as much as I love strawberries and my love of strawberries is legendary!
I like the super tart baking apples the best. Romes, Granny Smith, MacIntires to name a few. They're crisp and just have that tart bite that reminds me of sweet tarts. One of my absolute favorite candies growing up. Even though I don't make it apple picking every year, I still make lots of apple things.
This is the first of those recipes. A fresh apple galette. What is a galette, you might ask? Its like a free-form open faced pie. I think galettes are easier to make than a pie. They aren't meant to look perfect and taste the same. A perfect dessert for a busy family.
Fresh Apple Galette
2 Rome apples, cored peeled and thinly sliced
2 MacIntosh apples, cored peeled and thinly sliced
1/4 cup light brown sugar, packed
1/4 teaspoon cinnamon
pinch of nutmeg
2 teaspoons cornstarch
1 tablespoon lemon juice
1 egg yolk beaten with 2 tablespoons water
sugar to sprinkle
1 cup flour
1/3 cup shortening
1/2 teaspoon salt
3-4 tablespoons ice cold water
In a large heavy bottomed saute pan combine apples, brown sugar, cinnamon and nutmeg. Cook over medium low heat about 5-6 minutes, until juicy but still crisp. In a small bowl, whisk together cornstarch with lemon juice. Slowly whisk into apples. Cook about a minute until juices thicken. Remove from heat and let cool slightly.
Meanwhile combine flour and salt in a medium bowl, whisking to combine. Use a pastry cutter, two forks or your fingers to work shortening into flour until mixture resembles coarse meal. Sprinkle with 3 tablespoons of water and work into dough, adding more water until dough just comes together.
Form dough into a round disk, place on floured countertop and roll into a rough 12 inch circle. Move to parchment paper lined baking sheet. Mound apples into center of dough, spreading slightly. Going round in a circle fold dough towards center overlapping slightly.
Brush entire galette with egg wash, sprinkle with sugar. Bake 350 degrees for 20-25 minutes until golden and bubbly. Remove from oven, cool slightly and serve.