I show you why you its easier to make a single crust apple pie with my tips on crisp , all butter pastry. This tart has no thickener and little sugar added. I will discuss how to pick the right apple and why baking your pie right on a stone will give you best results. Be prepared to share this recipe and send people home with seconds, once they taste it.

FULL RECIPE BELOW :

Easy Apple Galette

Pastry
1 ¼ cup unbleached all purpose flour 180 gm )
Pinch salt (1 ml)
1 tsp. sugar (5 ml)
1/4 – 1/3 cup ice water (60-90ml)
½ cup unsalted butter, 1 stick cut into small cubes and frozen( 115 gm )

Apples
2 Tbsp. apple butter (25 ml) apple jelly or black currant jam
2 ½ large Spy or other firm apples- note I said 2 in video but I added more
Ground cinnamon, optional
3 tbsp. sugar (45 gm )
2 tbsp. apple jelly or apricot jam (25ml)for glazing
1 tsp. water (5 ml)
1 egg beaten

Preheat oven to 375 degrees F.

In a medium bowl combine the flour, salt and sugar. Stir in the frozen butter. Work with pastry cutter until small bits of butter remain. Make sure you don’t see large chunks of butter. Stir in the ice water with spatula . Note: my flour absorbed more water , closer to 1/3 cup. Stir , pressing gently into the bottom of bowl to absorb the flour.

Turn out onto board and gather firmly but quickly, kneading just a few times, until no flour remains. Wrap in plastic and pat gently into a disc. Chill for 30 minutes to 1 hour.

Roll out the dough to 1/4-inch thick round. Place the dough on a parchment lined baking sheet and freeze again, while you slice the apples for 10-15 minutes.

Peel, core, and slice the apples into 1/8-inch thick wedges. Brush dough with egg wash and spread a thin layer of apple butter in the middle , leaving a 2 “ border. Overlap the apple wedges on top in a decorative spiral. NOTE : I used 2 ½ large apples for video, even though I originally said 2 . You can use up to 3 apples if you want a softer texture.

Sprinkle with sugar. Fold over excess pie dough into middle pinching slightly to fasten. Brush pastry top with egg. Sprinkle pastry with sugar .

Bake the galette at 375 D for 25, reduce to 350 for another 5-10 minutes or until it is dark golden brown and apples have softened. Check to make sure bottom is golden also.


Mix apple jelly and water together to make glaze. Brush the tart with the glaze 5 minutes before removing it from oven.
Note: you don’t have to use a bread stone as I did. You can just bake in bottom rack of oven on a parchment lined baking sheet.

Serves 8

#applepie #thanksgiving