Each slice a warm hug.
Delicious and beautiful recipe.
Enjoy!
Please note, the dough measurements below are for a double crust, which I always make when preparing a galette. I’ve become used to it for pies and it’s always nice to have extra dough ready for a second galette or if I change my mind and wish to make a pie.
Apple Crown Galette
Equipment
- pastry cutter optional
Ingredients
Dough (for double crust)
- 325 g all-purpose flour (2 1/2 cups)
- 1 Tablespoon granulated sugar
- 1/2 teaspoon salt
- 180 g unsalted butter very cold, cubed (1 1/2 sticks)
- 5-6 Tablespoons iced water
Apple Filling
- 4 medium apples preferred variety, peeled, cored and diced or sliced
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons granulated sugar
- 2 Tablespoons brown sugar
- 1 teaspoon vanilla sugar or extract optional
- 1-2 teaspoons cinnamon
- 1 Tablespoon all-purpose flour
- 3 Tablespoons unsalted butter
Other
- 1 egg for egg wash
- demerara sugar
Instructions
Crust
- Freeze butter for 10 minutes or until very cold. Grate butter using large holes of a box grater. Return grated butter to freezer for another 10 minutes.
- In a large mixing bowl, combine flour, sugar and salt. Add the cold grated butter, tossing to combine. Working quickly to avoid warming, use your hands (or pastry cutter) to break up butter into smaller pieces, like small peas. You should be able to see pieces of butter. I make all doughs by hand, but you may also use a food processor for this as long as you avoid over-mixing.
- Drizzle a couple of spoonfuls of iced water in mixture and toss to moisten. Continue adding remaining water until dough is crumbly but holds together when squeezed with fingers. To ensure a flaky crust, work quickly and do not over-process.
- Turn dough out (still crumbly) from bowl onto counter and very lightly fold and bring together into a ball. It should still be slightly crumbly.
- Divide dough in two and shape each half into a thick disc. Wrap each disc with cellophane and refrigerate 1-2 hours, preferably overnight.
Apple Filling
- Peel and dice apples, squeeze lemon over top and stir to combine.
- Add rest of filling ingredients and stir together with apples until fully coated.
- In a medium saucepan over medium-low heat, simmer apples 15-20 minutes or until soft. Stir occasionally (pretty much continuously to avoid sticking). If apples are sticking to pan a little, reduce heat and add 1-2 Tablespoons water as needed. Set aside and allow to cool.
- Preheat oven to 200C/392F.
- Line a rimmed baking sheet with parchment paper.
- Remove pie dough from fridge (for galette use 1 disc, for pie 2). On lightly floured counter, roll out dough into 12-13-inch circle, then transfer to prepared tray.
- Add precooked apples to center of dough, leaving a 2 inch border to fold over.
- Carefully grasp edge of dough and fold up over apples. Repeat around circumference of galette, overlapping dough every 2 inches or so, gently pleating it to secure. You may also use creative folds as I’ve attempted here, and there are many beautiful ones on Pinterest.
- Brush dough with egg wash. Sprinkle with coarse demerara sugar. Bake until crust is golden and fruit is bubbling, 45-50 minutes. Remember, apples are already cooked.
- Carefully transfer baked galette (still on parchment) to a wire rack and allow to cool for 10 minutes or so.
- Loosen galette from parchment and slide to serving dish, let cool until warm, about 20 minutes. Cut into wedges and serve with vanilla ice cream, if you like.
Notes
A few extra good tips found online:
1-Should I cook apples before adding to pie dough?
Yes! Precooking the filling is the secret to a perfect apple pie. You’ll get just the right amount of sweetness and your pie is less likely to become soggy.
2-How do I thicken apple pie filling?
Flour works well, but if you prefer gluten-free, you may opt for cornstarch. Do keep in mind that cornstarch will thicken the filling more than flour, so use less.
3-Why did my apple pie turn out runny?
Overripe apples, pie filling too thin, pie still too hot when sliced, these are all some things to avoid when making and serving apple pie. Make sure that your filling is thickened enough, and give your pie enough time to set after baking.