It’s rare I find a free Sunday. As my luck would have it, I stumbled upon one. I wanted to bake a fall treat. Autumn Glory sent me some apples which fed the flame as I searched for recipes. I wanted to showcase the natural flavors of the apples. I also wanted something sweet. Finally, Apple Galette!
Autumn Glory apples have a sweet, firm flesh with hints of cinnamon and subtle notes of caramel. I’m not big on super sweet desserts, so I let these babies to the talking. An apple galette is actually an easy dish to make. It is also beautiful. Which is a plus.
I enjoy cooking/baking. I’m not great at it- but it is therapeutic. Once you get into the mood, add some music, a fresh fall breeze in the kitchen window and maybe a glass of wine. It’s the perfect way to fend off the “end of the weekend” feeling. You’ll love this dessert- I was so happy with how it turned out. I’ve even had some taste testers give it high marks! So let’s get into the recipe.
You will have two parts to this apple galette recipe. The crust is first. Then comes the filling. I chose to keep this version less sweet than most recipes called for. Natural sugars baby!
Making my own pie crust was intimidating, but actually painless. Make sure to follow the directions pretty close.
I also wanted to make it pretty and lay all the apple slices in a pretty overlapping pattern. I’ve seen several people make the filling and pour it into the middle. Each to his own there.
1 1/4 cups all-purpose flour
1/2 tablespoon sugar
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, very cold
1/4 cup ice-cold water
1 egg, lightly beaten
1 tablespoon water
1 tablespoon turbinado sugar (found this easily at Fred Meyer)
2 large apples (I used Autumn Glory), peeled, cored, and thinly sliced
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1 teaspoon corn starch
1/2 tablespoon lemon juice
– In a large bowl, combine the flour, sugar, and salt. Dice the butter into 1/2-inch pieces and scatter over the flour. Using a pastry blender or 2 forks, work the butter into the flour until the butter is about the size of small peas.
– Drizzle the ice cold water over the flour mixture, and using a spatula gently stir it together until most of it has come together. Knead the dough and gather all the loose bits, working as quickly as possible to keep it cold. Press the dough into a round disk, wrap once tightly with plastic wrap and refrigerate for at least 1 hour.
– Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
– In a medium bowl, combine the apples, sugar, cinnamon, corn starch, and lemon juice. Toss to combine.
– On a lightly floured work surface roll your refrigerated dough into a circle about 1/8-inch thick.
– Start placing your apple filling on the center of the crust, leaving a 1-inch border around the sides. – Gently lift the galette border over the apples, and overlap the dough where necessary and gently pinch to keep the folds together.
– In a small bowl, mix together the egg and water. Lightly brush the egg wash on the edge of the dough, and sprinkle with the turbinado sugar.
– Bake the galette for 35 to 40 minutes, or until the crust is golden brown and apples are tender.
– Cool on baking sheet on a wire rack. Serve warm drizzled with ice cream if desired.
Thanks again to Autumn Glory Apples for sponsoring this post and providing the apples. They are delish!
Love, Rachel xo