I love fall baking. Baking desserts for the holidays brings me so much joy! I think apple pie is one of the most difficult pies to bake. I’m not quite sure why this dessert gives me so much trouble (soggy bottom, filling cooked too much or not enough, crust cooked to much)….like I said, trouble, with a capital T!!! Making apple galettes gives me the satisfaction of knowing I am going to enjoy a flaky crust along with a filling that’s cooked to perfection!!
Ingredients for Crust:
- 1 ½ cups (213 grams) all-purpose flour
- 1/4 teaspoon fine kosher salt
- 10 tablespoons (143 grams) cold unsalted butter, cut into small cubes
- 4-5 tablespoons ice water
Fruit Filling:
- 3 apples, cored and sliced*
- 3 tbsp. packed brown sugar (42 grams)
- Juice of 1/2 lemon
- 1 tsp. ground cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon kosher salt
Egg Wash and Sugar Topping:
- 1 large egg
- 1 tablespoon cold water
- 1 tablespoon Dermerara (or granulated sugar)
Instructions
Place flour and salt in the bowl of a food processor. Pulse a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small peas.
Turn the machine on and add in 4 tablespoons of ice water, one tablespoon increments.
At this point, it should start to come together and form into a ball. If not, add in the rest of the water until it does.
Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.
While the dough is chilling, preheat oven to 375 degrees and prepare apples.
Combine sliced apples, brown sugar, lemon juice, cinnamon, nutmeg, and a pinch of salt in a large bowl. Gently fold to coat apples.
*Apples can be peeled or skin can be left on. I like to leave the skin on for texture and aesthetics. My favorite apples for apple pie are Gala, Pink Lady, Granny Smith, Golden Delicious and Honey Crisp.
Take the dough out of the refrigerator 10 minutes before you are ready to roll it out.
Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet.
Place the apple filling on top of the dough (slightly mounting in the middle), leaving a 2-inch border around the edges.
Roll the sides of the dough overlapping as you go around and pleating the dough.
Brush the edges of the dough with egg wash and sugar.
Bake at 375 degrees for 30-40 minutes (unit crust is golden brown).
I hope you make this delicious “last course” and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!