Fall is here on PEI! For me that meant a fun Saturday activity apple-picking with my youngest. She didn't quite grasp the whole 'pick the apples, put them in the bag' idea, so she spent most of the time with an apple in each hand, eating away. Macintosh and Cortland were the ones ready this past weekend, so of course we got a small bag of each. MacIntosh cook up really quickly, making them perfect for apple fritters (I'll post the recipe soon, no worries!). Cortland are more sturdy when cooked, and are a wonderful pie apple. They're perfect in an open-faced apple galette, like the one here. It would be a beautiful addition to anyone's Canadian Thanksgiving. Enjoy!
Apple Galette
Serves 6-8
Prepare pastry crust. Make a batch of buttermilk pie pastry crust recipe. You will use a 1/2 recipe for this galette. You can use the extra half for crust for quiche or another dessert-type pie.
Line a cookie sheet with parchment paper.
Roll out the crust between two pieces of plastic wrap. Remove the top layer of plastic wrap. Trim the edges of the dough so you have a neat, even circle. Flip the dough onto parchment paper-lined pan. Top with the following apple mixture:
Mix together in a large bowl:
2/3 cup brown sugar
1/3 cup Kristin's Gluten-Free Flour Mix
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
Mix in, tossing gently until apples are thoroughly coated:
4 medium apples, peeled & thinly sliced (I used Cortland since they hold up well during cooking)
Arrange apples in the center of the crust. Use the parchment paper to fold up the edges of the crust. I tend to start at one location and then make my way around the galette.
Sprinkle 1 Tbsp butter over apples.
Sprinkle a bit of extra sugar on edges of galette crust.
Cook at 425F for 30 minutes, until crust is a golden brown.
Place pan on wire rack to let cool. Great hot, warm or cooled. Delicious with whipped cream, ice cream, homemade vanilla pudding or just plain! Enjoy!
A gorgeous apple galette, fresh from the oven and ready to eat!
Apple Galette
Serves 6-8
Prepare pastry crust. Make a batch of buttermilk pie pastry crust recipe. You will use a 1/2 recipe for this galette. You can use the extra half for crust for quiche or another dessert-type pie.
Line a cookie sheet with parchment paper.
Roll out the crust between two pieces of plastic wrap. Remove the top layer of plastic wrap. Trim the edges of the dough so you have a neat, even circle. Flip the dough onto parchment paper-lined pan. Top with the following apple mixture:
Mix together in a large bowl:
2/3 cup brown sugar
1/3 cup Kristin's Gluten-Free Flour Mix
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
Mix in, tossing gently until apples are thoroughly coated:
4 medium apples, peeled & thinly sliced (I used Cortland since they hold up well during cooking)
Sprinkle 1 Tbsp butter over apples.
Sprinkle a bit of extra sugar on edges of galette crust.
Cook at 425F for 30 minutes, until crust is a golden brown.
Place pan on wire rack to let cool. Great hot, warm or cooled. Delicious with whipped cream, ice cream, homemade vanilla pudding or just plain! Enjoy!
These open-faced pies are beautifully rustic-looking. I love making them.
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