Rustic Apple Galette

So with apple season here i ll be making apple galettes.

Rustic apple galette.

I made apple pie muffins this last afternoon and those are freezing as are my old fashioned swedish ginger cookies. Pour apple mixture into the center of the dough leaving a 2 inch uncovered border and dot apples with 1 tablespoon butter. I love that so many recipes can be prepared and frozen. Rustic french apple galette is a different take on a classic apple pie it s got flakey pie crust gooey caramel apple filling.

This year i decided to make my family an apple galette. An apple galette is a no pressure no pretensions apple pie just buttery flaky pastry meets perfect in season apples with a hint of sugar and spice. Cinnamon and vanilla apple slices are baked in a folded over pie crust in this quick and easy rustic fruit galette. Shape dough into a disk wrap in plastic and refrigerate for at least 1 hour.

This free form pastry is effortless to assemble you don t even need a pie pan. My wife has already asked when i am baking another one. I ll be making the apple galette today and freezing for later bake. Be the first to review this recipe.

Fold edges of dough up over the apples leaving an opening in the center. In honor of quot national pie day quot. It can be prepared with a variety of seasonal fruits. What s easier than apple pie.

Roll dough out into a large rough circle on a baking stone or baking sheet. This recipe courtesy of simply organic uses a variety of apples check out the wide selection in whole foods market s produce section. The pastry component was incredible. No fancy pastry skills required for this favorite fall dessert.

In fact the more rustic it looks the better. A galette is a rustic free form tart that is cooked on a baking sheet rather than in a tart pan. Cut into flour with a pastry blender. It is very easy and very good.

Rated 5 out of 5 by robm from apple galette a really super recipe. A galette is basically a pie without a pan. Add cubed butter and shortening. You simply pile the filling in the center and fold the crust over.

I reviewed your recipe and it s a keeper.