Apple Galette

I love that galettes are like pies, except less fussy.  You don’t need a pie pan or any skill at shaping a pie crust.  This probably works with a variety of fruits, but I know that it works with peaches.

Dough – I got the dough recipe here, but halved it and changed the shortening to butter.

1 1/2 C flour

1 t salt

1 1/2 T sugar

1/2 C butter

1 egg

1/2 t white vinegar

2 1/2 T water

1. Combine flour, salt, and sugar
2. Cut in butter.  This can be done with a pastry cutter, 2 knives, or (my favorite way) by mashing the butter chunks between your fingers and mixing with your hands until it is like crumbs.
3. Whisk the egg in a small bowl.  Pour half of it into another bowl and set aside for later.
4. Add vinegar and water to the egg and whisk.
5. Stir liquids into the flour mixture.  Work with your hands until the flour is all incorporated.
6. Let dough chill for 10 minutes.

Apples

3 1/2 to 4 C apples, peeled and sliced

1/4 C sugar

1 t cinnamon

Assembly:

1. Combine the sliced apples with the sugar and cinnamon.
2. On a floured surface, roll out the dough into a large circle (_____ inch diameter).  Place the dough on a cookie sheet.
3. Pile the apples in layers in the center of the dough, leaving a 2 or 3 inch border without apples.
4. Fold the edges of the dough over the apples.
5. Brush the crust with the remaining egg.
6. Bake at 400F for 50 minutes to an hour.  I can’t guarantee the temp and time because of my strange oven.  Please check the galette periodically to make sure it doesn’t burn.

serves 8

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