Apple Galette

Given my love of pie, I have seriously considered entering a pie eating contest.  Not for the glory of winning or any possible prize, but mostly because it is one of the few situations in life where it is socially appropriate to down a whole pie by oneself in one sitting.  The only thing stopping me is the memory of some awful stomach aches after eating too much dessert (ice cream, cupcake, and pie in one sitting = not the smartest life choice of mine).

So instead of completely pigging out on a 9 inch pie, I decided to make an individual sized galette.  Now, galette is really just a fancy word for easy-pie.  Making this galette is really easy as pie- just roll out dough and stuff the apples.  Bake and voila!  An apple “pie” for one with very little work.  And a perfect replacement for your regularly scheduled dinner tonight (a personal recommendation based on my own experiences here).

APPLE GALETTE
INGREDIENTS

For the Crust:
2 tablespoons butter
1 ounce cream cheese
5 tablespoons all purpose flour
1/2 tablespoon granulated sugar
1/8 teaspoon salt
1/2 teaspoon lemon juice
1 tablespoon ice water

For the Filling:
10 ounces apples (about 2 apples)
1 teaspoon lemon juice
2 tablespoons granulated sugar
1/4 teaspoon cinnamon

For Topping:
1 egg white
1/2 tablespoon granulated sugar
Ice cream, optional
Toffee Bits, optional

DIRECTIONS

For the Crust:
Cut butter and cream cheese into 1/2 inch pieces.  Freeze for at least 5 minutes, or until ready to use.

In a food processor, combine flour, sugar, and salt.  Process to mix.  Sprinkle butter and cream cheese pieces on top of flour mixture.  Pulse several times, until butter and cream cheese is incorporated and forms pea size pieces.  Transfer mixture to a large bowl.  Sprinkle lemon juice and ice water on top.  With a spatula, gently fold liquid into flour mixture.  The mixture should begin to come together into a soft dough.  Add an additional 1/2 tablespoon of ice water if needed.  Turn dough onto plastic wrap and press into a 5 inch disk.  Cover and chill for at least 30 minutes.

Flour a piece of parchment paper.  Roll dough into a 5-6 inch circle.  Transfer parchment paper and crust onto a baking sheet.  Chill while making the filling.

For the Filling:
Preheat the oven to 375°F.

Core and peel your apples.  Cut into 1/4 inch slices.  In a large bowl, toss apple slices with lemon juice, sugar, and a pinch of salt.  Arrange apples in concentric circles on your pie crust, leaving at least a 1-1 1/2 inch border.  Make sure to pack in your apples because they will shrink slightly during baking.  You may have a few slices left over.  Fold your border of dough tightly over your apples.

Bake for 30 minutes, until crust is golden brown.  Remove from oven and brush the outside crust with the egg white.  Sprinkle with sugar.  Place baking sheet ontop of another baking sheet (this will prevent the bottom crust from getting too brown).  Bake for an additional 25-28 minutes, until the crust is golden brown.  Let cool for 5 minutes before serving. Top with ice cream and toffee bits if desired.

Makes 1 galette.  Serves 1-2.

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