FAVORITE APPLE GALETTE
If you love pie, and your favorite part is the pastry, look no further. This pie will sure to be a new family favorite. This pastry dough is almost like a shortbread. It would also go well with pears or peaches. You don't even necessarily have to peel the apples!
Provided by uberjeanie
Categories World Cuisine Recipes European French
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk 1 1/8 cups flour, white sugar, and salt together in a bowl. Press 1/2 cup butter pieces into flour mixture with your fingers until the mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture. Pour water and vanilla into well; quickly work water and vanilla into flour to create a loose dough, adding more water if the dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Stir brown sugar, 1 tablespoon flour, and cinnamon together in a bowl. Add apples and toss to coat. Let sit for flavors to blend, about 10 minutes.
- Preheat oven to 450 degrees F (230 degrees C).
- Roll dough out into a large, rough circle on a baking stone or baking sheet. Pour apple mixture into the center of the dough, leaving a 2-inch uncovered border, and dot apples with 1 tablespoon butter.
- Fold edges of dough up over the apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over the dough.
- Bake in the preheated oven until the crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 48.1 g, Cholesterol 50.8 mg, Fat 19.6 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 12.2 g, Sodium 237.5 mg, Sugar 25.1 g
RUSTIC APPLE GALETTE
In honor of "National Pie Day" this year, I decided to make my family an Apple Galette. A galette is basically a pie without a pan. You simply pile the filling in the center, and fold the crust over. It is very easy, and very good.
Provided by MrsMamaHen
Categories Pie
Time 55m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- For the crust: Pulse the flour and salt together in a food processor, just to combine. Then cut the cold butter into cubes. Add to the flour and pulse in the processor until the bits are smaller than peas. Turn on the processor, and slowly pour the water into it. As it mixes, the dough will start to stick together. Done.
- If you do not have a food processor, cut the butter in with a pastry blender.
- Form your dough into a disk, wrap it in plastic wrap, and stick it in the fridge. Let it chill while you prepare the filling.
- For the filling: Preheat oven to 375 degrees.
- In a small bowl, combine sugars, salt, flour & cinnamon.
- Set aside.
- Put the apple slices in a bowl, add the lemon juice and give it a stir.
- Add the dry mixture and stir to coat.
- Add in the lemon zest, and another quick stir.
- Set aside.
- Roll out your pie crust.
- Lay rolled pie crust dough onto a bar pan or cookie sheet with an edge, lined with parchment paper.
- Pile your apples in the center.
- Simply begin folding the edges of the dough over the apples, gently pressing them into place.
- Dot the apples with the butter pieces.
- Bake the galette for 35-45 minutes, or until golden and bubbly.
- Allow it to rest and cool for 10 minutes or more before serving.
- The inside will ooze when you cut it, that's normal.
- Serve with ice cream or whipped cream.
- Enjoy!
Nutrition Facts : Calories 350.1, Fat 19.5, SaturatedFat 12.2, Cholesterol 50.9, Sodium 282.2, Carbohydrate 43, Fiber 2.2, Sugar 23.7, Protein 2.7
RUSTIC FRUIT GALETTE
Galettes are rustic little free-form pies. They can be easily and quickly assembled and then you can eat them warm out of the oven! Simple, humble, and beautiful.
Provided by Rebecca Marmaduke
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
- Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.1 g, Fat 15.1 g, Fiber 4.5 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 235.1 mg, Sugar 17.8 g
APPLE GALETTE
Apple pie can keep its blue-ribbon status-the apple galette is easier to make than pie, has rustic good looks, and a delicious flavor. Just roll the dough; pile on fruit; fold the edges over in a lovely, rustic manner; and put it in the oven. In about an hour, you'll have a warming dessert to slice and top with vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h50m
Yield Serves 10 to 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Remove chilled dough from refrigerator, unwrap, and place on a lightly floured work surface. Let stand about 10 minutes (to soften slightly). Bang on dough with a rolling pin (to begin flattening and soften a bit more).
- Dust top and pin with flour, position pin on center of disk, and begin rolling dough away from you. Give disk a quarter-turn and roll again. Continue turning and rolling in this manner until you have a 13-inch round with an even 1/8-inch thickness. Transfer to a parchment-lined rimmed baking sheet. Refrigerate while making filling.
- In a large bowl, combine apples, granulated sugar, flour, lemon juice, salt, and cinnamon. Spread filling evenly over dough, leaving a 1 1/2-inch border. Fold edges of dough up and over apples, leaving most of fruit exposed and overlapping dough as needed. Brush dough with beaten egg; sprinkle with sanding sugar. Refrigerate 15 minutes.
- Bake until crust is golden, apples are tender, and juices are bubbling in center, 1 hour to 1 hour and 5 minutes. Using a pastry brush, spread some of juices from center of galette over apples. Transfer sheet to a wire rack; let cool 10 minutes. Using a large spatula, loosen galette from parchment and move away from any released juices (so it doesn't stick to parchment as it cools). Slide galette (still on parchment) onto rack and let cool. Serve warm or room temperature.
Nutrition Facts : Calories 217 g, Cholesterol 20 g, Fat 8 g, Fiber 4 g, Protein 2 g, Sodium 126 g
RUSTIC PEAR AND APPLE GALETTE
Make and share this Rustic Pear and Apple Galette recipe from Food.com.
Provided by theluckchain
Categories Dessert
Time 1h5m
Yield 1 10 inch galette, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees.
- Mix the flour, sugar and salt.
- Add the cold butter and cut with a pastry cutter until crumbly.
- Slowly add the ice water just until it comes together in a dough.
- Loosely gather the dough into a ball and wrap it in plastic wrap and refrigerate while prepping fruit.
- Thinly slice the apples and pears and toss with lemon juice, brown sugar, flour and spices.
- Take the dough out and gently pat onto a lightly greased pizza pan or baking sheet.
- Lay the fruit out in overlapping circles or rows in the middle of the pastry.
- Fold up the edges to create a rim, pinching the dough together where it meets.
- Dot with butter and sprinkle with cinnamon sugar.
- Bake for 50 minutes or until browned and crispy on the bottom.
- Serve with ice cream or topped with whip cream.
Nutrition Facts : Calories 883.2, Fat 47.2, SaturatedFat 29.4, Cholesterol 122.1, Sodium 494.6, Carbohydrate 113.9, Fiber 9.8, Sugar 50.6, Protein 8.2
More about "rustic apple galette recipes"
RECIPE: RUSTIC APPLE GALETTE | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 6Total Time 1 hr 15 mins
- To make the crust, whisk together flour, sugar and salt in a large bowl. Cut butter into flour mixture until mixture resembles tiny crumbs. Add cold water and knead ingredients together to form a ball.
- Lightly dust a sheet of parchment paper with flour. Using a lightly floured rolling pin, roll dough into a round about 14 inches in diameter and ¼-inch thick. Roll out dough and transfer the parchment paper to a baking sheet.
- To make the filling, combine apples, brown sugar and vanilla in a bowl. Sprinkle in flour, cinnamon, nutmeg and cloves, then stir to combine.
RUSTIC APPLE GALETTE - MY COUNTRY TABLE
From mycountrytable.com
5/5 (1)Category PieCuisine FrenchTotal Time 1 hr 15 mins
- Make the crust: In a large bowl, mix together the flour, salt, and sugar. Using a pastry cutter or two forks, cut in the cold butter chunks until the mixture resembles small peas. Add the cold water and mix it into the flour. If the mixture seems a little dry, or if you have dry crumbs in the bottom of the bowl that aren’t mixing in, add 1 tablespoon of water. Use your hands to bring the wet and dry mixture together. Transfer the dough to a lightly floured work surface. Form the dough into a round disc with your hands, lightly flouring it if necessary. You shouldn’t have to knead the dough. Kneading will make a tougher dough. Wrap the dough disc in plastic wrap and refrigerate for at least 1 hour or overnight.
- Prepare the filling 15 minutes before the dough is finished chilling: In a large bowl, mix together the sugar, 2 teaspoons of flour, 1 teaspoon of cinnamon, the nutmeg, and salt. Peel, core, and slice the apples into 1/8 inch slices. Add the apples to the mixture and use your hands to toss and coat all of the apples with the mixture.
- Transfer the chilled dough to a large lightly floured piece of parchment paper. The parchment paper should be at least the same size as the baking sheet. Roll the dough out on the piece of parchment paper into a circle about 14 inches in diameter. Don’t worry about it looking perfect. It’s rustic! It’s okay if it looks ragged around the edges. Transfer the parchment paper and dough to the baking sheet. The dough might be wider than your baking sheet but that’s okay. You’ll be folding it over the filling.
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