Supermarket Variety Options
Combination #1: Granny Smith, Golden Delicious, and Cortand
Combination #2: Granny Smith, Braeburn, and McIntosh
Farm stand Variety Options
Combination #1: Suncrisp, Stayman Winesap, and Northern Spy
Combination #2: Pink Lady, Johna Gold, and Mutzu
Go here for the perfect dough. This recipe will make enough dough for 2 galettes or one pie with a top and bottom crust.
For a gluten free option I will send you to Kate McDermott's recipe. And, here is a link to the her video to help you prepare her gluten free dough.
1 Granny Smith apples
1 Golden Delicious apple (or other yellow-skinned apple)
2 Cortland apples
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
- Heat oven to 400°F . Turn your baking pan over and place the parchment paper onto it. You will assemble your galette here.
- Cut each apple in half from top to bottom. Core the apples with a melon baller or paring knife. Place the apples cut side down on your cutting board. Using a sharp paring knife, slice each half into ¼ inch thin slices (keeping each apple half together). Repeat until all the apples are sliced. Remove the end slices of each apple. Using two hands, hold a sliced apple half and press from the center pieces to the outside pieces, fanning the slices outward into a line. Do the same with the other half of the apple. Join both lines of apple slices together to form one line. Do this with the remaining apples.
- To assemble your galette: On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Place your rolling pin at the center of your rolled dough. Fold the dough over your rolling pin and gently lift and transfer it to the parchment paper in the pan.
- Place the apricot jam onto the center of the dough. Spread the jam outward leaving a 2-inch border uncovered.
- Place your alternating colors of fanned apples onto the apricot filling starting from the center out. Place them snuggly up against each other. Fill in the gaps at each end with any remaining apples.
- Fold the border over fruit, pleating the edge as you go. Brush egg wash onto the folded crust. Sprinkle the apples and the crust with the sugar.
- Bake the galette for 35-40 minutes, or until the crust is golden and the apples are gently bubbling. Remove the galette from the oven and slide onto a wire rack to cool for at least 20 minutes. Try to slide the parchment paper out from under the galette for cooling. This will keep the bottom crust crisp. Serve warm or at room temperature. Fruit galettes keep at room temperature for a few days and up to a week in the fridge.
- 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.
- Almond filling option: Instead of apricot jam under your apples or pears, try this easy and delicious almond filling. Almond filling
- Cran-Raspberry filling option: If you have leftovers of your cran-rasperry sauce use them in your next galette! 1/3 to ½ cup of sauce is all you need. Cran-Raspberry Sauce