Monday, September 09, 2013

Easy as Pie - Apple Galette

Galette is a French word for a rustic free-form dessert usually made with flakey pastry. "Rustic" and "free-form" are good indicators that a galette is the opposite of finicky and fussy to make. Bien sûr! An apple galette is a perfect showcase for Saskatchewan fall apples. Serve it with crème fraîche or vanilla ice cream.

Top left: Lovely green baking apples right off the tree.
Top right: Peel, core and slice the apples. You'll want 4-5 cups, depending on the size of your pie plate. Add sugar and a sprinkle of cinnamon. How much? Since apples vary in sweetness, start with 1/2 cup sugar and 1/2 tsp of cinnamon then taste to see if it's enough. I used 1 cup sugar with 5 cups of apples.
Bottom left: Roll the pastry so it overhangs the pie plate by about 3 inches, give or take. Do not bother to trim the edges. Add the fruit filling and dot with butter here and there. Fold pastry over the filling. Brush the pastry with milk and sprinkle with sugar.
Bottom right: Bake at 375F until the pastry is nicely brown and the apples in the centre are cooked, about 45 minutes, give or take.

1 comment:

JoyD said...

While in France, I have discovered the wonderful world of ready-made pastry - pate feuilletée - a French miracle in commercial pastry production. You can buy it for under $1.(Cdn) and it is flaky, tasty and ridiculous to try to make yourself. Even one of France's famous pastry cookbook writers advises not to bother trying to make it yourself when it can be bought so cheaply. And it makes a great apple galette! We need to import this one because even at three times the cost, it would be a deal in Canada.