Thursday, October 10, 2013

Apple Galette

Evey and I stepped out of the car to wander into the shop of a local orchard to pick up some apples and any other delectable pieces of fruit we could find. We were immediately caught off guard by the delicious smell of cinnamon and spice wafting from the kitchen. This particular place knows how to draw their customers. When sweet smells of the season hit my nose, I cannot walk away.

It took everything in my will power not to purchase one of their pies hot off the shelf. They prominently display them in the bakery window where you can easily see the warm steam rising off their golden crust and smell the treasure hidden within.

I wanted to wait and enjoy one alongside my husband. So, as dinner cooked in the oven, I quickly whipped up this galette. Perfect when you're pressed for time (due to a lovely toddler who is pulling every last thing out of every cupboard and off every shelf...or for any other reason). Easier than apple pie (which is pretty easy), roll your dough out into a circle, fashion your sweetened and spiced apples in the middle, and roll up the edges. Prep is about 20 minutes flat from start to finish.

Apple Galette

3-4 large apples, peeled, cored and sliced
3 T. brown sugar (or more, if you like)
1 t. cinnamon
half a lemon

Preheat oven to 400 degrees F. Mix apples with brown sugar, cinnamon, and juice of the half lemon. Let it sit and mingle while you prepare your crust.

For crust:
1 1/2 c. flour (I used all-purpose, but whole wheat would be great too.)
1 T. sugar
1/4 t. salt
8 T. cold, unsalted butter
1/2 c. or so of ice cold water

Place all dry ingredients into a bowl and mix together. Cut butter into dough and mix together with your fingers until chunks are about pea size. Mix water in by the tablespoon, until there is just enough to hold dough together. Try not to overmix. 

Place some flour on your work surface, and roll your dough out to about 12 inches in diameter. Place dough onto a baking sheet by rolling it carefully onto your pin and unrolling it onto the sheet.

Arrange apple mixture onto the middle of the dough, allowing about one inch around the perimeter of the dough for folding. Once you've artistically arranged your apples ;), fold and pinch the dough around the apples. 

Cook in the oven for about 45 minutes, until crust is a golden brown. (Check after 30 minutes and place foil on top if apples are beginning to brown.)