APPLE PIE GALETTE

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These galettes are my favorite form of pie! They are easy to make, taste just as good, but with half the work, what's not to love? Crispy on the outside, nice and warm on the inside and drizzled with a delicious glaze, every bite will burst in your mouth with juicy apple goodness. 

INGREDIENTS

For the crust:

  • 1 and 1/2 cups white flour

  • 1/2 teaspoon salt

  • 8 tablespoons unsalted butter, cold and cut into cubes

  • 1/4 cup yogurt

  • 2 teaspoons lemon juice

  • 1/4 cup ice cold water

For the filling:

  • 3 cups apples, peeled and thinly sliced

  • 1/4 cup brown sugar

  • 1 tablespoon all-purpose flour

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 cup finely chopped walnuts or pecans, optional

  • 1 egg yolk in 1 teaspoon of water for egg wash

For the glaze:

  • 2 tablespoons butter

  • 1/4 cup caramel or toffee syrup

  • 1/3 cup powdered sugar

  • 1 teaspoon vanilla

  • Pinch of sea salt

PREPARATION

1. Preheat oven to 200°C and line a baking sheet with parchment paper.

2. To make the pie crust, add the flour and salt to a food processor and pulse to combine.

3. Add the butter and continue pulsing until the mixture resembles coarse meal, then transfer to a large bowl.

4. In a different bowl, whisk together the yogurt, water, and lemon juice, and pour it over the flour mixture combining the ingredients with a spatula at first, then using your hands to form the dough into a ball. The dough will feel sticky, but that's OK.

5. If making two or more mini galettes, divide the dough into equal sized discs. Wrap in clingfilm and store in the freezer for 20 minutes, or in the refrigerator for an hour or overnight.

6. To prepare filling, toss together apple slices, brown sugar, flour, cinnamon and nutmeg in a large bowl and set aside.

7. On a lightly floured surface, roll out each disc of pie dough into a circle and transfer to the prepared baking sheet. They don't need to be exact or equal. If making one large galette, then roll out the full portion of dough into a circle.

8. Arrange the apple mixture in an even layer at the centre of each disc, leaving about 2 inches of uncovered dough all around the edges, then top with the chopped nuts. 

9. Fold the edges of dough over the filling, pinching to hold it together. It doesn’t need to look pretty.

10. Brush the crust with egg wash and sprinkle some coarse sugar over it. 

11. Bake until the filling sets and the apples are tender and the crust is a nice golden brown, approximately 30-35 minutes.

12. To make the glaze, melt the butter in a small sauce pan over medium-low heat. Let the butter brown slightly, stirring often.

13. Remove from heat and whisk in syrup, sugar, vanilla and salt until well-combined. 

14. Drizzle over warm galette and serve immediately with vanilla ice cream. 

Notes:
You can substitute yogurt and lemon with buttermilk for the crust. 

Alternatively, you can prepare your own buttermilk by adding 1 teaspoon of lemon to 1 cup of fresh milk and then taking the required quantity needed for the crust (i.e. 1/4 cup).

The galette crust does not have to look perfect when you roll it out or fold it into shape. The beauty of this pie is that the messier it looks, the better.

You can store the galette in the fridge for up to 3 days.

Do not make my mistake, transfer the rolled our discs onto the baking sheet before adding the filling.

Recipe adapted from My Baking Addiction

DessertsSuad ShammaApple Pie, Apple, Galette, Pie, Apple Galette, pieComment