SO WHAT IS A GALETTE?
A galette is a pie without a plate or dish. It is super easy to make, and there is no fancy lattice top or crimping to worry about. Essentially make the pastry dough, roll out into a circular shape, add the apples or whatever filling you prefer, wet the edges with water, and then start gently folding the edges of dough over the filling, pleat wherever, and leave a opening in the centre. It is a rustic French free-form tart, that can be made with any filling, but since it is apple season, apple galette it is!
Would like a regular apple pie? Find it here!
Ingredients: Enough pie crust dough for a single crusted 9-inch pie (Hand Method or Food Processor Method) 2 lbs Granny Smith Apples, Golden Delicious, Honey Crisp Apples, or other baking apples 1/2 tablespoon lemon juice 1 tablespoon unsalted butter 1/4 cup brown sugar 2 tablespoon granulated sugar 1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg
1/8 teaspoon salt 1 1/2 tablespoon cornstarch 1/2 teaspoon vanilla extract or vanilla bean paste (optional) 2 tablespoon caramel sauce (optional) 1 egg, 2 teaspoon sugar 1/2 teaspoon ground cinnamon 2 tablespoon caramel sauce (optional)
Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper.
Peel, core, and then slice apples into 1/4 inch slices.
Add lemon juice to a large bowl, then add the apple slices, and toss with the lemon juice. This will prevent the apples from oxidizing and browning.
Add the brown sugar, granulated sugar, ground cinnamon, ground cloves, ground nutmeg, salt, cornstarch, and vanilla extract to the apples. Toss to coat. Set aside and move on to the next step.
Remove the pie dough from the fridge.
On a lightly floured work surface, roll out the pastry into a circular 13” shape.
Transport the dough to the parchment lined baking sheet.
Arrange the apples in the centre of the rolled out dough.
Wet the edges of the dough with a pastry brush and water.
Start gently folding the edges of the dough over the apples, pleat wherever, and leave a opening in the centre.
Pour the juices from the apples into the opening, then add the butter and then drizzle the 2 tablespoons of caramel sauce in the opening of the galette on top of the apples.
Using a pastry brush dip into the egg wash and brush the edges of the pastry, then sprinkle with sugar-cinnamon mixture.
Place the galette into the preheated oven and bake for 45 minutes or until the pie is bubbling throughout and the crust is beautifully browned. If the crust starts to brown too much, cover with foil.
Once the galette is done, remove from oven and allow to cool for 2 hours before serving. You want it to cool so the galette can set and when you cut the galette, it won't fall apart. If desired, drizzle top with more caramel sauce. Serve with vanilla ice cream!