Apple Galette (Easier and BETTER than Apple Pie)
Apple Galette really is easier and better than apple pie. And can we talk about the crust to filling ratio? Click for 50% off your first month subscription of Beam and 20% off all following months.
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-- RECIPE --
CRUST
▪200g or 1 2/3c all purpose flour
▪20g or 1 3/4Tbsp sugar
▪3g or 1/2tsp salt
▪150g or 11Tbsp or unsalted butter, cold and cubed (i use grass fed - Kerrygold or similar)
▪65g or 1/4c ice cold water
Add flour, sugar, and salt to food processor and process until combined. Add in cold cubed butter. Pulse until butter is incorporated and flour mix has become pebbly. Stream in ice cold water while pulsing (no more than 12-15 pulses to not overwork the dough).
Dump dough out onto plastic wrap, squeeze into a mass, wrap and flatten into a big puck. Refrigerate for at least an hour. Allow to sit at room temperature for around 15 minutes before rolling out.
Before baking, preheat oven to 375F/190C.
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APPLE FILLING
▪300g or 2 med-lrg honeycrisp apples, peeled and sliced into ⅛-¼” thick (less than 1/2cm) pieces.
▪50g or 1/4c granulated sugar
▪15g or 2Tbsp corn starch
▪2g or 1/2tsp salt
▪2-3g or 1tsp cinnamon
▪1g or 1/4tsp nutmeg, grated
▪5g or 1tsp lemon juice
Gengly combine apples with the rest of the ingredients to coat. Allow apple mixture to sit while you roll out the dough.
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ROLLING OUT THE DOUGH AND BAKING GALETTE
▪Egg wash (1 egg whisked with a splash of water)
▪Sugar in the raw
▪Butter
▪Flaky salt
Flour dough and work surface then roll out, using downward pressure, into a flat 12”/30cm wide circle. Transfer onto a piece of parchment then continue to roll out into a 13-14”/33-35c wide circle.
Lay apples onto galette dough and pleat crust as shown @6:45 (or dump them all in the center if you want to be less fussy).
Brush visible crust with egg wash then sprinkle egg washed crust with sugar in the raw.
Drizzle in a few spoons of the cinnamon corn starch slurry that the apples were sitting in. Sprinkle with a pinch of flaky salt and place 3-4 slices of butter on the apples. Transfer galette and parchment onto baking sheet and bake at 375F/190C for 40-50min, rotating pan halfway through.
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CHAPTERS:
0:00 Intro
0:27 Making the crust
2:36 Prepping the apple filling
4:03: Snoozin with beam (ad)
5:10 Rolling out the dough
6:44 Building and baking the galette
10:12 Let’s eat this thing
#applegalette #applepie #applerecipe
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Baking Pies in the Forest |Fire Baked Apple Pie| Justine's Own
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Easy Apple Galette | Recipe
Fresh fall apples are one of our favorite fruits to incorporate into a rustic, sweet galette and this one is the easiest yet most impressive-looking dessert you can make! No special equipment or fancy ingredients are needed, you can choose whatever type of fruit you want for the filling and the homemade dough is incredibly forgiving. Serve with some vanilla ice cream or whipped cream for a showstopper holiday dish. GET THE RECIPE ►►
PREP TIME: 2 hours 15 minutes
COOK TIME: 40 minutes
SERVES: 4 to 6
INGREDIENTS
Crust
1 1/2 cups (192 grams) all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, refrigerated until right before you use it, cubed
1/4 cup (or more) very cold water
Galette
3 large Honeycrisp apples, peeled
1/4 cup packed dark brown sugar
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 to 3/4 teaspoons kosher salt
All-purpose flour, for the surface
1 large egg
1 tablespoon heavy whipping cream (or milk in a pinch)
2 tablespoons raw sugar
2 tablespoons unsalted butter, cut into 1/2-inch cubes
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
How to Make Pie Crust
Buttery, flaky, and tender, this Pie Crust recipe is so easy to make at home and much better than store-bought! Your pie crust will come out perfectly every single time, and all you need are a few simple ingredients. Thanks to the food processor, you can have the dough ready in no time, but I will of course show you how to make it by hand too as well as shape and blind bake for the perfect pie crust every time. I added ALL my tips and tricks so your pies will be AMAZING everytime!
RECIPE:
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How to make: Apple Slab Pie
Full recipe:
A twist on a classic, this Apple Slab Pie has all your favorite apple pie flavors baked in a large pan, glazed and served in square slices! Perfect for a crowd!
Homemade Apple Pie - 3 POUNDS OF APPLES, Easy Oil Crust
Jenny's deep dish apple pie uses 3 pounds of apples and an easy oil crust.
Crust:
2 1/2 cups all purpose flour
2 Tablespoons sugar
1/2 teaspoon salt
1/2 cup milk (low fat or whole milk)
1/2 cup vegetable oil (I use avocado oil)
Filling:
3/4 cup sugar
3 Tablespoons Minute tapioca (or all-purpose flour)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3 pounds apples, cut into 3/4-inch thick slices (9-10 cups) – I use Granny Smith
(a Tablespoon of milk + a Tablespoon of sugar for topping)
CRUST:
1. Preheat oven to 400° F.
2. Combine flour, sugar, and salt in a bowl.
3. Stir in milk & oil all at once and combine using a fork. Shape into a ball by hand.
4. Divide dough in two. Shape each into a 5-inch disc. Wrap one in wax paper.
5. Roll the other half between floured wax paper into a 12-inch circle and place into the ungreased pie pan. Patch where needed, trim edges, and add leftover dough to the other half.
6. Refrigerate both while you prepare filling. (Do not put the other half of the dough inside the pie pan)
FILLING:
1. Combine sugar, tapioca, and spices in a large bowl.
2. Peel, quarter & core apples. Cut into 3/4-inch slices.
3. Stir apples into the tapioca mixture and place in prepared pie pan.
4. Roll top pastry between floured wax paper and place on top. Trim or flute edges.
5. Brush top with milk & sprinkle with sugar, avoiding the rim of the pastry.
6. Poke about 12 slits in the top using a sharp knife. Cut out a 1/2-inch circle in the center to release steam. Place on baking sheet in case of spills.
7. Cover the rim with a pie ring or foil. Bake for 50-55 minutes until crust is golden. Cool completely.
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