It’s the first day of fall! With fall, comes apples and pumpkins, which are two of my favorite flavors (check this one out). A galette is a fancy word for an easy pie—it’s a freeform pie crust with lots of gooey apple filling that you’d find in a traditional pie. The best part about galettes is that you just fold up the sides and you’re done! No pie dish to squeeze into, just a baking sheet. This way, you can make them any size you want—personal sized or to share—and they can be as pretty or messy as you want. No rules! These apples came from my aunt and uncle’s house where they have trees in their backyard OVERFLOWING with apples. We’ve made countless galettes already, apple sauce (which I’m canning tonight!), and now looking into apple butter. Fall is just the best, isn’t it?
Apple Galette (makes two)
2 2/3 cups flour
1 teaspoon salt
1 cup shortening or butter
7-8 tablespoons cold water
8 cups peeled, sliced apples
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
dash of vanilla
2 tablespoon of butter, in pieces
1. Combine the flour and salt in a bowl and cut in the fat. Sprinkle with water, mixing until all flour is moistened and dough comes together, cleaning sides of the bowl. Split into two balls and put in refrigerator for half hour or until ready to use.
- Peel and core the apples. Slice the apples into small pieces and put into a bowl.
- Preheat oven to 415 degrees.
- Combine the cinnamon, nutmeg, ginger, flour and sugar in a small bowl. Add to the apples and mix well. Add the dash of vanilla to the apple mixture and give another toss.
- Roll out the dough into two circular shapes, or multiple if you’d like more than one galette (can be any shape, really). Pour half of the apples into the middle of the dough. Take one tablespoon of butter and in dabs, dab it over the top of the apples.
- Fold the sides of the dough: you can make a square, a circle, a rectangle, whatever you want. I start with one fold, then fold immediately to the right of that, folding OVER the side of the first fold. Confused yet? Just fold and press lightly until all of the sides are up. Do the same with the other circle of dough.
- Place galettes on a baking sheet lined with parchment paper. Bake for 25 minutes, or until the fruit is bubbling and the top is golden brown.