Rustic Apple Pie Galette

Galette rustic free form easy.

Rustic apple pie galette. Mix in 3 to 4 tablespoons ice water. I ll be making the apple galette today and freezing for later bake. I made apple pie muffins this last afternoon and those are freezing as are my old fashioned swedish ginger cookies. Rustic french apple galette is a different take on a classic apple pie it s got flakey pie crust gooey caramel apple filling.

Cut into flour with a pastry blender. This recipe courtesy of simply organic uses a variety of apples check out the wide selection in whole foods market s produce section. In fact the more rustic it looks the better. Combine sliced apples brown sugar lemon juice cinnamon and a pinch of salt in a large bowl.

Season the sliced apricots with almond paste or extract. Place the dough on a piece of parchment paper. Season the sliced apples and pears with cinnamon nutmeg and brown sugar. So with apple season here i ll be making apple galettes.

Meanwhile prep your fruit filling. This simple recipe lets the important ingredients tart fall apples and buttery flaky pastry shine. Add cubed butter and shortening. Roll dough into a 14 inch circle.

If you want extra sparkle brush the crust with a glaze of 1 egg white 1 tablespoon water and then sprinkle a teaspoon sugar over the crust and fruit. What s easier than apple pie. It s made with all the same tasty ingredients you would use in a pie but doesn t require fiddling around to make perfectly fluted edges. Place dough and parchment paper on a baking sheet.

In a large bowl combine 2 1 2 cups flour 3 tablespoons sugar and salt. A 1 2 cup of blueberries blackberries or raspberries can also be added. This recipe is inspired by jacques pepin s famous country apple galette but i used my trusty simple pie crust recipe that never fails me in the apple filling you ve got the classic combo of apples and cinnamon but instead of plain sugar this tart is sweetened very lightly with a. A galette is a delicious free form rustic pie or tart.

Make basic pie dough and let chill 2 hours. This free form pastry is effortless to assemble you don t even need a pie pan. I reviewed your recipe and it s a keeper. Shape dough into a disk wrap in plastic and refrigerate for at least 1 hour.