Posted by: Rachel | December 3, 2011

as promised…

I haven’t forgotten that I promised you that galette recipe. I’m good to my word, and happy to share. It turned out pretty, I think, and (she added modestly) it tasted great.

Now understand, you don’t have to have a melon baller to make this, it just makes coring the apples a little easier. It probably isn’t easier if you decide to buy your melon baller on the opening day of the new huge blue Scandinavian home furnishings box store, a day that just happens to coincide with one of the worst wind storms of the year, but that’s another story.

The trick, such as it is, is to partially peel the apples leaving enough skin on to be pretty but taking enough off that you get bits of the peel when you take a bite, but no long strings. Look closely at the photo below and you can see that the peel retains color, so you have festive bits of green (Granny Smith) and red (Braeburn or Gala) showing. Pretty, no?

coring the apples

everyone needs one!

The only other trick is to cut the apples in thin even slices. I like to prepare my apples by:
1) peeling only partially
2) cutting them in half
3) coring with my melon baller
4) laying cut side down and cutting in thin slices
5) eating the top and bottom slices (mmm)

Once the apples are prepped, toss them with sugar, spices, and a bit of flour, and arrange. Pretty simple! You did make your crust yesterday, didn’t you? As long as it is well-chilled it should be just find!

Here are specifics for my

Oh So Simple Apple Galette

apples in bowl with sugar to coat

sugar and spice and...

crust:
1-1/2 C flour
2 T sugar
1/2 tsp salt
4 T shortening
(roughly) 1/4 C very cold water

Mix the dry, add the shortening, blend until nice and crumbly, add ice water and mix until it just holds together. Store in a plastic bag or whatever works for you in your fridge overnight.

filling:
6 or 7 apples (some red some green)
1/4 C brown sugar
2 T flour
1 tsp mixed spices or just cinnamon as you like
1 T butter

optional:
1 egg white or a bit of milk

Prepare the crust in advance as above, at least one hour in advance. Preheat the oven to 370F, roll the crust out between two sheets of parchment, leave it on the bottom piece of parchment and carefully transfer the crust to a large cookie sheet. Chill until the apples are ready to place on the crust.

finished galette

et voila!

Prepare the apples as above, toss the slices gently with the sugar/flour/spice mixture and arrange in overlapping layers on the crust. Fill it with several layers of apples, fold the crust up and over and crimp to keep the juices in. Dot the top with tiny bits of butter.

You can brush the edges with a bit of egg white or milk before baking if you like. Bake at 370F for 15 minutes, reduce heat to 350F and bake for another 35 minutes or so. Once the galette is cool you can slide it onto a large cutting board for serving, pretty and so easy!
***

This goes down fine with tea or coffee any time of day, serves nicely as a festive dessert, or, if you have the time and patience you can make tiny single serving ones for a bake sale or just for fun. Mmmm… enjoy!

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Responses

  1. That does look easy and so tasty, i will try this soon,.. these are lovely clear directions too, thank you..c

    • Good and good for you 🙂 Can’t go wrong with apple pie! Enjoy and thanks…

  2. That looks great. I use a teaspoon instead of a melon baller, if other readers don’t have one.

    • Teaspoon works fine, or one of those weird serrated teaspoons that are meant for grapefruit, but my melon baller makes a perfect half-circle and it makes me smile as well, so…

  3. When I think of what I went through for you to get that melon baller, I really think you should mail me a box of this stuff immediately.

    • What *you* went through? All you had to do was stand in the checkout for 2 hours… sipping lingonberry juice and eating cookies!! (grin)

  4. What a stressul day gettng your melon baller but it looks like it was worth it! Lovely recipe and great instructions 🙂

  5. It does look very pretty – I like the idea of leaving part of the peel on the apple slices.

  6. What a beautiful pie! Simple–apples–galette–I like all these words. And the melon baller trick is new to me, so clever. thanks for sharing this.

    • Thanks for reading and for the comment! (I hope you know I really enjoy your blog as well!!)

  7. The apple galette tools yummy. I like the look of a galette…it has a rustic, homey feel to it.


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