Tuesday, March 11, 2008
Apple Galette Rustica
All the homey goodness of apple pie but easier! This version only takes 3 large sliced apples as opposed to the normal 6-8, that take FOREVER to peel and slice. Great with homemade vanilla ice cream, but then what isn't, right?
~1 1/3 c. flour
~1 tsp. salt
Mix well with fork and add either:
~1/2 c. shortening or
~8 Tbs. cold butter, chunked up
With a pastry blender or fork, smash shortening or butter into flour mixture until its smaller than pea-sized. Then add:
~3-4 Tbs. very cold water
Mix gently, it may look dry. Turn it all out onto a piece of waxed paper or a silpat and pat together with your hands til dough forms a ball. Wrap up in the wax paper and chill til needed.
~3 large, tart apples, peeled and sliced
~1/2 c. dark brown sugar
~2 tsp. cinnamon
~1 Tbs. flour
~2 tsp. lemon juice
Mix well, set aside.
Roll out your dough to about a 12" circle (or circle-ish...I never get them perfect)
Transfer your dough to a cookie sheet or a small pie pan.
Pour your apple mixture into the center of the dough and mound it evenly in the center and out to about within 2" of the edges.
Fold those edges up and over the apples. You won't cover them completely, this is how you want it.
Now, slice up about half a stick of butter, real butter please, and tuck the slices in amongst the apples.
Bake at 400* for about 40 minutes.
I drizzled cream cheese frosting over the top of this galette. Why? You may ask, does it really need it?
Well no, but cream cheese frosting makes everything better. Trust me.