Holiday Apple Galette
Ingredients, Equipment, and Recipes
This tri-colored galette is a beautiful tart to behold and amazingly easy to prepare for cooks and non-cooks alike. Liz will guide you step-by-step through the recipes taking questions and offering tips for success. Together, you and Liz will prepare the pie dough, the filling, and the oven-ready galette.
Ingredients
Pie dough, filling
Dough
Recipe from "The Art of The Pie"
2-1/2 cups unbleached all-purpose flour
1/2 tsp coarse salt
16 Tablespoons butter, very cold (Kerry Gold is recommended)
8 Tbs of ice water-have ice cubes on hand
extra flour for rolling out your dough
Recipe from "The Art of The Pie"
2-1/2 cups unbleached all-purpose flour
1/2 tsp coarse salt
16 Tablespoons butter, very cold (Kerry Gold is recommended)
8 Tbs of ice water-have ice cubes on hand
extra flour for rolling out your dough
Gluten Free and Vegan pie dough options:
Liz will not be teaching this option in class. If you would like to use the gluten free or vegan pie dough in class, please plan to have the dough prepared and rolled out before class following the instructions in the recipe here: artofthepie.com/new-gluten-free-pie-dough-from-pie-camp/
Gluten Free pie dough video by Kate McDermott-artofthepie.com/videos/#foobox-1/1/jwdMVuT_SWU
Liz will not be teaching this option in class. If you would like to use the gluten free or vegan pie dough in class, please plan to have the dough prepared and rolled out before class following the instructions in the recipe here: artofthepie.com/new-gluten-free-pie-dough-from-pie-camp/
Gluten Free pie dough video by Kate McDermott-artofthepie.com/videos/#foobox-1/1/jwdMVuT_SWU
Apple Galette Filling
A note on your apples: When choosing apples for your tart, select apples that have red, green, and yellow skins. If you prefer to use all one apple color that will be beautiful too! Be sure to choose a selection of apples that will hold their shape in baking and offer a variety of flavor.
Supemarket Variety Options
Combination #1: Granny Smith, Golden Delicious, and Cortand
Combination #2: Granny Smith, Braeburn, and McIntosh
Farmstand Variety Options
Combination #1: Suncrisp, Stayman Winesap, and Northern Spy
Combination #2: Pink Lady, Johna Gold, and Mutzu
Ingredients:
4 large apples-see options above
1/3 cup apricot jam
1 disk of Art of the Pie Master pie dough (recipe here)
1 egg beaten with 1 teaspoon water
1/4 cup granulated sugar
Pear Galette option: you may use ripe pears in place of apples. Bosc and Bartlett (both red and green) ar both excellent for pies when ripened. If using pears, purchase them 3 days before class and allow to ripen at room temperature.
A note on your apples: When choosing apples for your tart, select apples that have red, green, and yellow skins. If you prefer to use all one apple color that will be beautiful too! Be sure to choose a selection of apples that will hold their shape in baking and offer a variety of flavor.
Supemarket Variety Options
Combination #1: Granny Smith, Golden Delicious, and Cortand
Combination #2: Granny Smith, Braeburn, and McIntosh
Farmstand Variety Options
Combination #1: Suncrisp, Stayman Winesap, and Northern Spy
Combination #2: Pink Lady, Johna Gold, and Mutzu
Ingredients:
4 large apples-see options above
1/3 cup apricot jam
1 disk of Art of the Pie Master pie dough (recipe here)
1 egg beaten with 1 teaspoon water
1/4 cup granulated sugar
Pear Galette option: you may use ripe pears in place of apples. Bosc and Bartlett (both red and green) ar both excellent for pies when ripened. If using pears, purchase them 3 days before class and allow to ripen at room temperature.
Equipment
1 large mixing bowl
1 cup dry measuring cup, 1/2 cup measuring cup
liquid measuring cup, 16 ounce glass with 4 ice cubes
1 teaspoon measuring spoon
plastic wrap or plastic storage bag to store prepared dough
rolling pin or wine bottle
pizza pan or baking pan
1 piece parchment paper-or a roll (found at the grocery store where baking foil is found)
cutting board-to cut and slice apples-I like using a large cutting board
chef's knife
melon baller or apple corer
sharp paring knife
spoon or rubber spatula
small whisk or fork
small bowl for egg
1 pastry brush or small spoon
bench scraper or metal spatula
cooling rack
1 cup dry measuring cup, 1/2 cup measuring cup
liquid measuring cup, 16 ounce glass with 4 ice cubes
1 teaspoon measuring spoon
plastic wrap or plastic storage bag to store prepared dough
rolling pin or wine bottle
pizza pan or baking pan
1 piece parchment paper-or a roll (found at the grocery store where baking foil is found)
cutting board-to cut and slice apples-I like using a large cutting board
chef's knife
melon baller or apple corer
sharp paring knife
spoon or rubber spatula
small whisk or fork
small bowl for egg
1 pastry brush or small spoon
bench scraper or metal spatula
cooling rack
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