Each slice a warm hug.
Delicious and beautiful recipe.
Apple Crown Galette
Ingredients
Crust
- 280 g all-purpose flour (2 1/4 cups)
- 2 Tablespoons granulated sugar
- 1/2 teaspoon salt
- 180 g unsalted butter very cold, cubed (1 1/2 sticks)
- 5 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.
- Working on a cold surface, use a sharp knife to cube butter.
- In a large mixing bowl, combine flour, sugar and salt. Add ice cold cubed butter, tossing to combine. Working quickly to avoid warming, use your hands to break up butter into smaller pieces, like coarse sand or small peas. 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 few spoonfuls of iced water on 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.
- Transfer dough (still crumbly) onto a piece of plastic wrap. Once wrapped, lightly form dough into a thick disk.
- Refrigerate 1-2 hours (and up to 3 days).
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. 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 apple pie. Make sure that your filling is thickened enough, and give your pie enough time to set after baking.