Friday, September 27, 2019

ChezCindy: Apple Pie Galette with Sugar Glaze

A galette is a French pastry similar to a pie.  It is pastry dough wrapped over a filling made from fruit, sugar, spices, and butter.  This free-form, pie-like pastry doesn't require a special pan - just a nice flat surface for baking.  If pie making is new to you, try making a galette.  You will have great success.

This recipe for apple pie galette comes together much quicker than a standard pie, and it bakes in about half the time.  But there is no shortcut on flavor!  This is a real treat, with or without the ice cream.  I used apples from the farmers market, since it is apple season.  But any fruit works with this recipe.  Even with the apples, you could add a handful of dried fruit, such as cranberries or golden raisins.  Pears would be delicious in this exact same recipe.  Use what you have and what you like for this free-form pie.

Apple Pie Galette with Sugar Glaze
1 1/4 pounds tart apples, granny smith or other, roughly 3 large apples
1/3 cup white granulated sugar
1/3 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch of kosher salt
1 tablespoon fresh lemon juice
2 tablespoons all-purpose flour

1 single 9-inch pie crust, homemade or store bought
1 tablespoon cold butter, diced into small pieces

Pre-heat oven to 400 degrees.  Line a baking tray with a sheet of parchment paper.  Set aside.

Peel the apples, dicing into small 1/4-inch cubes.  Place the diced apples into a medium mixing bowl.  Add in the sugars, spices, pinch of salt, and lemon juice, mixing to combine.  Add in the flour, mix to coat the apples.

Roll out the pie crust into a 11-inch round.  Place the crust onto the parchment lined baking tray.  Scoop out the diced apple mixture 1 cup at a time, mounding into the center of the pie crust.  You will need roughly 2 1/2 - 3 cups of dices apples.  Any leftover apples can be used for snacking.  Spread the apples, leaving a 2-inch border.  Scatter the diced cold butter over the apples.  Fold the edges of the dough up and over the apples in a free-form style, pleating as necessary.

Place the galette into the preheated oven on the lower rack, baking for 30-35 minutes until the crust is golden brown, the apples are soft, and juices are bubbling.  Remove from the oven, allow to cool.

Make a sugar glaze while the galette is cooling:  Add 1 cup of powdered sugar into a small bowl.  Add a teaspoon of cream or milk to the sugar, stirring to combine.  Add a 1/2 teaspoon cream/milk as necessary, stirring until the sugar is a thick pourable liquid.  Using a spoon, drizzle the sugar glaze over the cooled apple galette.  Cut into small wedges and serve.

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