This Apple Galette has all the taste of the French country side without the work of a French pastry chef. Lazy bakers rejoice.
After all the pumpkin rolls and pies of Thanksgiving, I needed to recharge my baking battery before diving into the sweet trenches of Christmas baking. This Apple Galette was the perfect dessert to get me back in the baking mood after coming out of my turkey-induced November coma.
Way back at the beginning of 2016, I made three baking resolutions, and one of them was to create the perfect pie crust. And I’ve done it! Well, I’ve adapted Queen Ina’s recipe into a method that works for me, and I’m loving it.
As for the other two, I’ve upheld my usual tradition with resolutions and ignored them completely. Resolutions are more things that you hope the best version of yourself will accomplish. 2016 wasn’t my best year, so I could hardly expect my best self to show up and wow me with her brilliance . Here’s looking at you, 2017.
Back to my Apple Galette—ignore my busted polish job above, and instead, look at those buttery, flaky layers. This is the pie crust that makes all other pie crusts jealous.
Other than its heroic levels of flakiness, this crust is also sturdy. No one likes soggy crust. You could throw this galette like a frisbee. I don’t recommend you do that, unless you’re frisbeeing it into someone’s mouth, but even that seems problematic.
If you’re new to the world of galettes, I’ll introduce you. Galettes are flat, rustic tarts. Flat in that they don’t require a pie dish to bake. Rustic in that the shape is really up to you and what your mood is that day. Tart in that there’s a pastry dough with a filling that is not covered by another layer of pastry dough.
All that is just a long-winded way of saying they are pie-like non-pies. And that concludes Galette Definitions 101. Thanks for sticking with me.
The apple center to this galette is so, so simple. Mix apples—pears work great too, so do a mix of apples and pears—sugar, cinnamon, and cloves together. That’s it. In the wise words of Queen Ina, “How easy is that?”
- 2 cups all purpose flour
- 2 Tbs. sugar
- ½ tsp. salt
- ½ tsp lemon zest (optional)
- 12 Tbs. unsalted butter, cold and cubed
- ½ cup water, cold
- 2 medium sized apples, peeled and sliced thin
- 3 Tbs. sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground cloves
- 2 Tbs. honey, optional
- Stir together flour, sugar, and salt.
- On a large cutting board, combine flour mix and cubed butter. Using a pastry blender, cut butter into flour until the butter pieces are pea sized.
- Create a well in the center of the mixture and slowly add in water a little at a time until it comes together in a dough. Knead 3 or 4 times and flatten into a disc. Cover in plastic wrap and allow to rest in the fridge for at least an hour before using.
- Combine filling ingredients, minus the honey, in a bowl.
- Roll out pie crust 1/8th inch thick. If presentation is your thing, trim rough edges with a small knife to create a more even circle.
- Arrange apple slices in the center of the crust, leaving about 2 inches bare around the edge.
- Fold edges over. Lightly brush with egg wash and sprinkle generously with extra sugar.
- Bake on the bottom rack of the oven at 350°F for 30-35 minutes or until the crust is golden on top and bottom. Drizzle with honey if you’re into that sort of sticky-sweet goodness.