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RUSTIC SPICED APPLE GALETTE

WITH HOMEMADE VANILLA BEAN ICE CREAM


It’s apple season and my husband and I have been craving apple pie so today I decided it was time to get baking!  I love this galette recipe mainly because it takes half the time to make than a traditional apple pie and you don’t have to worry about having a perfectly cut pie crust.  

rustic apple galette

In case you were wondering what apples to use I tend to go for the harder fleshed types like Granny Smith, Golden Delicious, or in this case Fuji.  These are what you would call “baking apples” unlike “juicing apples” baking apples do not break down as easily when cooked and release fewer liquids.  

I began my baking adventure by prepping the apples first and then I moved onto the crust as it does not require you to refrigerate beforehand.  When you’re ready to make the crust, start pre-heating your oven and place a large baking sheet lined with parchment next to your dough station for easy transporting.  You will need to allow the crust to cool in the fridge after the apple mixture has been added.  Allow at least 30 minutes to chill before removing from fridge.  Polish off the galette with egg wash and sugar and bake watching closely as every oven varies.  Have two cooling racks out to place the baking sheet on once the pie crust is golden brown and let rest for 3 hours.  You can find the exact recipe I used below the next time you find yourself hankering for a warm slice of heaven!

RUSTIC SPICED APPLE GALETTE
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Ingredients
  1. 1/2 CUP + 1 TABLESPOON COLD UNSALTED BUTTER, CUBED
  2. 1 1/4 CUPS ALL-PURPOSE FLOUR
  3. 1 TABLESPOON GRANULATED SUGAR
  4. 1/4 TEASPOON SALT
  5. 2 TABLESPOONS LIGHT BROWN SUGAR
  6. 1/2 TEASPOON CINNAMON
  7. 1/4 TEASPOON NUTMEG
  8. 1 TABLESPOON WILDFLOWER HONEY
  9. 3 TABLESPOONS ICE WATER
  10. 2 TABLESPOONS LEMON JUICE (ABOUT 1 LEMON)
Instructions
  1. In a medium-sized bowl, add lemon juice and peel the skins off the apples with a vegetable peeler. Cut the apples in half from top to bottom and take out seeds with a melon baller.  Cut apples into crescent-shaped slices and add to the bowl giving them a quick toss with the lemon juice as you go.  Once all of the apples have been sliced, prepare them with a mixture of brown sugar and spices.  Drizzle with honey and toss it all together in the bowl.
  2. Set oven to 400 degrees and begin making the pie crust.  In a food processor add flour, salt, and sugar by lightly pulsing.  Add cold butter chunks and pulse 5 to 6 times until the mixture has formed small pea-sized clumps.  Add cold water 1 tablespoon at a time while pulsing in between.  The dough will not come together on its own, but when you smoosh the mixture together it will form.
  3. On a clean non-stick surface sprinkle a little flour down and on your rolling pin.  Dump the pie crust crumble on the surface and begin to smoosh it together until you have its entirety in the shape of a ball.  Place the dough ball in the center of your surface and flatten by patting it into a disk shape.  Roll the dough out in a circular shape and carefully transport it to the baking sheet.
  4. In the middle of the pie crust arrange slices of apples in a circular shape and continue stacking them on top of the other until you form a small round mound.  Bring the pie crust up around the apple slices and fold it into the side like a crease.  Continue to do this until the entire crust has formed a hive with an opening at the top.  Add small chunks of butter to apples and glaze crust with egg white.  Sprinkle granulated sugar on top of the crust and bake for 30-40 minutes or until crust is a golden brown color.  Place sheet on cooling racks and allow to cool up to 3 hours.
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*Tip-If you are thinking of serving your galette with homemade vanilla bean ice cream I would recommend making the ice cream ahead of time as it will require 6 hours to freeze.  You can find my vanilla bean ice cream recipe here. 

What’s your favorite thing to make during apple season?  I’d love to hear all about it in the comments!

I hope you enjoyed this post and as always thanks for reading!  

Cheers- Ashley Nicole

 

 

 

 

 

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