Apple Galette
From vanessa 17 years ago
- 25 minutes to make
- Serves 8
My favorite apple pie. This is so simple and you don't need a pie dish or any fancy techniques. It has served me well for years.
Ingredients
- Galette Dough shopping list
- 1 cup unbleached flour shopping list
- 3 tablespoons stone ground cornmeal shopping list
- 1 teaspoon sugar shopping list
- 1/2 teaspoon salt shopping list
- 7 tablespoons absolutely cold butter, diced shopping list
- 1/3 cup ice water shopping list
- 3 tablespoons either yogurt, buttermilk or creme fraiche shopping list
- apple Galette Filling shopping list
- 5 apples, peeled and sliced shopping list
- 1/4 cup of sugar shopping list
- 1 tablespoon cornstarch shopping list
- 1 teaspoon cinnamon shopping list
- 1/8 teaspoon nutmeg shopping list
- 1 teaspoon lemon zest shopping list
- 1/2 teaspoon double strength vanilla extract shopping list
How to make it
- to make the dough put the flour, cornmeal, salt and sugar in the bowl of your mixer and mix them up on low until they are combined. Add the butter and let the mixer run on medium low until the largest pieces of butter are reduced to the size of small peas and the butter is all smeared about. Stir the yogurt into the water. Turn the mixer on to medium low and add the liquid to the mixer bowl by tablespoons until the dough comes together somewhat. The truth is it shouldn't actually come together on its own but if you were to squeeze a handful of the dough it would stick together. There will be lots of dough shards, and flour mixture in the bottom of the bowl but that's okay. Dump the contents of the bowl onto a sheet of saran wrap. Using your hands form a patty of dough about 3/4 inch thick and shaped like a circle. Wrap it up and refrigerate it for at least two hours.
- To make the filling put all of the filling ingredients in a bowl and toss them until they are well mixed.
- Preheat your oven to 375.
- Remove the dough from the refrigerator, unwrap it and place it on a lightly floured counter. Using your rolling pin, gently yet firmly roll it out a circle of about 15 inches in diameter. This is best done by rolling towards 10 o'clock, then rolling towards 12 o'clock, and then rolling towards 2 o'clock, and then gently rotating the dough clockwise so that what was 10 o'clock is now 4 o'clock. About halfway through you should flip the dough so the other side is up. Every so often you'll need to add flour to the dough and the counter to keep it from sticking. Sometimes its necessary to take dough from one area and cut and paste it in another area. This is easy to do when you are rolling it out. Once it is rolled out transfer it to a cookie sheet lined with parchment. The easiest way to transfer is to make sure the surface is lightly dusted with flour then fold it over and move it and then unfold it.
- Put the filling in the middle of the dough, fold the edges into the center. Lightly wet them with water and sprinkle turbinado sugar on the top. Bake for about 20-30 minutes, cool a bit, and eat it warm. It is so good.
People Who Like This Dish 10
- LindaLMT Florida, Florida
- Good4U Perth, Canada
- notyourmomma South St. Petersburg, FL
- lovingmybabbyalways Winchester VA, VA
- bluebasil Houston, TX
- ibegabby Live Oak, CA
- greekgirrrl Long Island, NY
- whuebl Annapolis, MD
- credmon Richmond Hts, OH
- trackwidow Fort Atkinson, WI
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
This really sounds like a great recipe, makes me crave it just reading it. Yes you also made a great detailed instructions. I will try this and pass it on to others. Have A Great Day!
ibegabby
in live Oak loved it
-
One of my favorite preparations ever...and I love your detailed instructions. Delightful post.
notyourmomma
in South St. Petersburg loved it
-
Mmmm looks so good.
lovingmybabbyalways
in Winchester VA loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 8
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "