Once upon a time, I woke up and decided to make an autumn Apple Galette!
Seriously, it’s that simple. Although I’m not a dessert person, I LOVE galettes. Especially berry ones, like this one from two summers ago.
Or this Butternut Squash Galette with Brown Butter and Crispy Sage. Sooo good. And also perfect for fall! I just wish I’d photographed it in daylight, for Pete’s sake.
You can totally make this recipe with any pie crust, rolled out, or with pre-made pastry from the freezer section of the grocery store. But I loved making the pasty, and always will if I have time… because I’m a food nerd like that.
I recommend serving it warm, with vanilla ice cream on the side. So good!
- 2 cups cups all-purpose flour
- ⅓ cup sugar
- ½ tsp salt
- ½ cup cold butter, cut into little pieces
- ⅓ cup milk
- 1 tsp lemon juice
- 2 apples
- 1 tsp cinnamon
- ¼ cup sugar
- For the dough, use a food processor and add all the flour except ¼ cup, sugar and salt. Pulse enough to mix well. Add the butter and pulse until the butter is all into oat-sized pieces. Add the lemon juice to the milk to make buttermilk. Turn the processor on, and as it's working, continuously pour in the milk and lemon juice mixture. The dough will eventually form a ball. Remove and refrigerate for at least 30 minutes.
- For the apples, wash and core them, and then very thinly slice. I don't peel my apples, but you can if you want. Roll out the dough until it's 15x15, or whatever shape you want (galette's are notoriously unsymmetrical). Add the remaining flour as needed. Arrange the apples however you want in the centre. Sprinkle the apples with the cinnamon and sugar. Fold the edges of the pastry over top.
- Bake at 350 for about 50 minutes, or until the crust is golden brown.