Happy Wednesday! Even though we have been buried in snow and ice here in the Midwest, I can feel spring coming. With that said I have been in a mood to bake all sorts of spring time goodies. Pies and fruit desserts are at the top of the list. I am always guilty of buying too much produce at once, than at the last minute I have to find a way to use ti all up. Please tell me I’m not the only one?
Apples seem to be my biggest downfall, I always buy big bags of them, and while they last for a while eventually they start to get soft and in our house we don’t enjoy mushy apples. So why not turn them into this rustic apple galette, perfect use for apples on their last leg. You most likely already have everything you need in your kitchen so why not make this.
It really is a show stopper, and much easier than a traditional apple pie. Serve with some homemade caramel and vanilla ice cream. I promise this will be your new go-to dessert.
Start by preheating your oven to 400 degrees F, line a baking sheet or baking stone with parchment paper, set aside, Clean and core the apples and slice thinly, set aside. In the bowl of a stand mixer combine the cold cubed butter flour, and salt. Using a paddle attachment beat the mixture for 3-4 minutes. Slowly pour in the ice water until a dough starts to form.
Transfer the dough to a lightly floured surface, knead 3-4 times until smooth. Using a rolling pin roll the dough out, keeping it in a general circle shape until it is 1/4″ thick. Transfer the dough to the prepared baking sheet. Combine 2 tbsp of sugar and the remaining 2 tbsp of flour, sprinkle over the dough. Leaving about 2 inches of dough around the outside, spread the applesauce out in a even layer in the middle of the dough.
Layer the apple slices in overlapping concentric circles, until all the apples are used. Fold the excess dough over the apples, this doesn’t have to be perfect, the uneven dough makes it rustic! Brush the entire thing with melted butter, making sure to cover all of the crust to ensure it gets golden brown. Than sprinkle with the remaining sugar.
Allow to chill in the fridge for 10-15 minutes until the dough has set up slightly. Bake at 400 degrees F for 50-60 minutes until the apples are tender and the crust is golden brown. Transfer to a cooling rack and allow to cool slightly before slicing. This galette is best eating fresh out of the oven, but store in an airtight container for 2-3 days, heat up before serving for best results.
- 1 1/2 cups All purpose flour
- 1 1/2 Sticks of cold butter, small cubes
- Pinch of salt
- 1/2 cup Ice water
- 4 tbsp Sugar
- 2 tbsp All purpose flour
- 2 tbsp Butter, melted
- 1/4 cup Applesauce
- 4-5 Red apples, cored and sliced thin
- Preheat oven to 400 degrees F, line a baking sheet or stone with parchment and set aside. Clean and core the red apples, slice thin and set aside.
- In the bowl of a stand mixer combine the flour, salt, and cold butter. Using a paddle attachment beat for 3-4 minutes, slowly pour in the ice water until a dough starts to form. Once the dough starts to pull away from the sides of the bowl stop adding water.
- Transfer the dough to a lightly floured work space and knead 3-4 times, using a rolling pin roll the dough out, keeping it in a rough circle, roll out until it is about 1/4" thick. Transfer the dough to the prepared baking sheet and roll out.
- Combine 2 tbsp of the sugar and the remaining 2 tbsp of flour and sprinkle evenly over the dough. Leaving about 2" around the outside, spread the applesauce out thinly in the middle of the dough.
- Arrange the apple slices on top of the applesauce, overlap the apples in concentric circles until all the apples have been used. Fold the dough over the apples, it doesn't need to be even.
- Brush the top of the dough and apples with the melted butter, sprinkle the remaining sugar on top of the galette. Allow to chill in the fridge 10-15 minutes. Bake at 400, for 50-60 minutes until the apples are tender and the crust is golden brown. Allow to cool before slicing.