Wednesday, January 2, 2008

Apple Galette

This recipe was a huge hit at Dave and Francisca’s dinner party the other day. I made 2 just to ensure everyone could have as much as they wanted. The dough was absolutely wonderful, flaky, buttery, and delicious. I got this recipe from Williams Sonoma, and tweaked a few things and will definitely make it again soon. I like how rustic it looks, but at the same time it’s much fancier than your traditional apple pie.

Apple Galette

2 ½ Cups Flour
1 Teaspoon Salt
2 Tablespoons Sugar
16 Tablespoons (2 Sticks) Cold Unsalted Butter, cut into ½ inch pieces
1/3-1/2 Cup Ice Water

2 Pounds Granny Smith Apples (about 4 large), peeled, cored and cut into ¼ inch slices
½ Cup Sugar
2 Teaspoons Fresh Lemon Juice (one half lemon juiced)
1 Teaspoon Cinnamon
½ Teaspoon Allspice
¼ Teaspoon Salt
1 ½ Tablespoons Cornstarch

1 Egg, lightly beaten
Sugar for sprinkling
2 Tablespoons Apricot Jam

To make dough, put the flour, salt and sugar in a bowl of food processor and pulse 5 times to blend. Add the butter and pulse 15-20 times, until the mixture resembles coarse meal. Add 1/3 cup of the water and pulse a few times. Squeeze the dough with your fingers; it should hold together but should not be sticky. If it is crumbly, add more water 1 Tablespoon at a time, pulsing twice after each addition.

Turn the dough out onto a lightly floured surface, gather into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour.

To make the filling, in a large bowl, stir together the apples, sugar, lemon juice, cinnamon, allspice, salt and cornstarch, set aside.

Remove the dough from the refrigerator and let stand for a few minutes. Lightly flour the counter and roll out into a 12 inch round. Brush off the excess flour. Transfer the dough to a baking sheet. Arrange the apple filling in the center of the dough, mounding the fruit slightly and leaving a 2 inch border. Gently fold the edges of the dough over the apples, pleating loosely. Brush the dough with the beaten egg. Lightly sprinkle sugar over the apples.

Bake until the crust is golden and the applesa are tender, about 1 hour. Transfer the pan to a wire rack and brush with the apricot jam, to make shiny coating on the apples. Let cool and serve with ice cream or lightly sweetened whipped cream.

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