Sunday, March 29, 2009

Apple Galette

My first successful flaky crust, ever. The trick is to leave large pieces of butter in the dough, so that when it cooks they create layers. So easy! This is a great way to make a pie-like dessert without a pie plate.

  • 2.5 c flour
  • 2 T sugar
  • 1/2 t salt
  • 1/2 c butter (16 T), cut in 1/2" pieces
  • 2/3 c ice water
  1. Mix dry ingredients.
  2. Add butter and mix until butter is evenly dispersed, yet chunks are still visible. Use fork, food processor, or cold hands.
  3. Add ice water all at once and mix until it just comes together.
  4. Split in half and shape into 2 disks. Wrap each in plastic and refrigerate for 4 hours+.
  • 3 apples
  • 2 T sugar
  • 1.5 t cinnamon
  • 1 t lemon juice
  • dash of salt
  • 1 T flour
  1. Peel, core and slice apples (thin or thick).
  2. Mix with the rest of the ingredients.
  3. Roll out dough on floured surface to 12-15" in diameter.
  4. Transfer to greased baking sheet.
  5. Place apple mixture in center, leaving 2-3" of edge.
  6. Fold in edge, overlapping as you go.
  7. Bake 400F/205C for 40 minutes or until apples are cooked and crust has lightly browned.
  8. Serve immediately with vanilla ice cream or let cool.
  • You can freeze the dough by securely wrapping it in plastic. Defrost it in the fridge for a day before using it or in a bowl of warm water for one hour.
  • It can last a couple days in the fridge as well.

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