Apple Galette

A galette is the French term for rustic pie or freeform pastry. These can be made with any fruit filling. For instance, I once catered a party and made 7 mixed berry galettes. I wanted to serve a lovely dessert but I don't own 7 pie plates and making galettes was relatively simple and easy to assemble.

Since it's apple season and there are a plethora of apples being sold at farmers markets or at your local apple orchard, I figured an Apple Galette was in store for us. 

When making any apple dessert, I always use 2-3 different varieties of apples. Why? For flavor and texture. Some apples are tart, while others are sweet and juicy. I like a combination. My favorite varieties to bake with are Gala, Fuji, Macintosh, Braeburn, and Honey Crisp. There are several other varieties to choose from, however. Jonathan makes the best applesauce, but I rarely ever use it in pie. Red Delicious are only good for eating and even then they have a tendency to taste rather bland.

At any rate, go for a mix of apples. Your pie or galette will be even better. 

 Apple Galette
Yield: 1 9-10 inch galette
 
Pie Pastry

• 1 cup white whole wheat flour
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cut into cubes
• 1/4 cup cold water

In the bowl of a food processor, combine the white whole wheat flour, all-purpose flour, sugar, and salt. Add the butter and pulse for 15-30 seconds to create a coarse looking mixture. With the food processor running, add the water until the mixture forms into a ball. Mound the pastry dough into a ball and flatten slightly. Cover with plastic wrap and refrigerate for at least 1 hour before using. Can be made up to 2 days ahead of time.
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Galette

• 5-6 medium sized apples, peeled, seeded, and sliced thin  (about 2 1/2 pounds)
• zest of 1 orange (about 1 teaspoon)
• 1 tablespoon fresh orange juice
• 1 tablespoon honey
• 1/3 cup sugar, plus more for sprinkling
• 1/2 teaspoon cinnamon
• 2 tablespoons cornstarch
• 1 tablespoon unsalted butter, cut into cubes
• 2 tablespoons heavy cream

 
Preheat oven to 400ºF. Line a baking sheet with parchment paper. Set aside.

In a medium sized bowl combine the apples, honey, orange zest, and orange juice. In a small bowl, mix together the 1/2 cup sugar, cinnamon, and cornstarch. Add to the apple mixture and stir to combine. Set aside.
 
On a lightly floured surface, roll pie pastry to a 12-inch diameter circle. Transfer pie crust to a baking sheet. Place the apple mixture in the center of the pie crust, leaving a 2-inch border around the edge of the crust. Dot the filling with the butter. Fold in the sides of the crust, overlapping as you go around the circle. Brush the crust with the cream and sprinkle with sugar. Bake for 25-30 minutes or until crust is golden brown and apples are soft. 
 
Serve with ice cream or sweetened whipped cream. 

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