A while ago I saw a picture of an apple galette and have been waiting for the right time to give it a try. And yesterday was the day. Here's the picture of it coming out of the oven. Of course I forgot to get another one once it was on the antique cake platter! Ah well.
A galette is any type of flat, round cake made of pastry and filling. I used my pie dough recipe and filled it with apples, craisins and nuts. The look is so artisan it makes you feel like you've started baking in a brick oven. Having a silpat or other silicon baking sheet definitely helps, although it's not necessary. But if you're still looking for a late Christmas idea, these are wonders - nothing sticks to the pan, and they're a breeze to clean up.

This recipe is slightly modified from this site at epicurious.

Apple/Craisin Galette

your favorite pie crust recipe or prepared crust
I made enough for a double crusted pie (1 3/4 c flour)

4 apples
4 T sugar (raw sugar works nicely, especially on the edges)
1/4 c craisins
1/4 c apricot jam
chopped walnuts for garnish

Roll out pie crust on parchment paper or silpat. Transfer to a baking sheet. Slice apples thinly and toss with 2 T sugar, craisins and lemon zest. Spread crust with the apricot jam. Arrange the apples in the middle of the pastry, leaving the outside 1 1/2 inches uncovered. I arranged the apples on their sides around the edge, then filled in with the rest of the apples, so it was a little more full. Top with a small handful of walnuts.

With a pancake turner, lift the edges over the filling, crimping together. Brush edges with milk and then sprinkle with remaining sugar. Bake at 450 for 20 minutes, then turn down to 375 for 30 minutes or until pastry is nicely browned.

The trickiest part was getting it from the baking sheet to the cake plate. I make an oil crust, so this was probably why. Garnish with vanilla ice cream  or whipped cream. Bon appetit!


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