EZ As…Well, Frankly, Easier Than Pie

This crust is from one of my all time fave fruit based dessert cookbooks. I've filled it with fruit from just about every season. It is not hard to roll out. Just remember to flour your surface and rolling pin. Mistakes can be patched with extra dough. No judgement.

Galette Dough

Rustic Fruit Desserts by Cory Schreiber and Julie Richardson

One 10 inch galette

1 3/4 cups all purpose flour

1 T granulated sugar

3/4 teaspoon fine sea salt (I used Kosher)

3/4 cup cold unsalted butter, in 3/4 inch cubes

3 T ice water, more if needed

1 t fresh lemon juice

Combine flour, sugar and salt, freeze at least 10 minutes. Toss butter in flour. Blend butter into flour mix with pastry blender, food processor, mixer or your hands until it's a course mix. Stir water and lemon juice together, then drizzle over dough. Toss or pulse until it holds together. Turn it out and and press and fold a few times to hold the dough together. Flatten into a circle, wrap and chill at least an hour or up to 3 days.

Filling: about 3-4 apples, peeled, seeded and cut in 1/8ths, 2-3 tablespoons flour, 1/3-1/2 cup sugar – less with sweet apples, 1/2 teaspoon of cinnamon, a squeeze of lemon, pinch of salt and a few small knobs of butter (optional).

Roll out the dough on floured surface or floured baking paper, about 12 inches. Slide onto baking pan before filling. Spread apple mixture evenly but leave a couple inches from the outside free. Fold and pleat crust over the apples. You can brush with beaten egg and sprinkle with sugar if desired.

Chill 20 minutes. Preheat oven 400. Bake 25-30 minutes. Lower heat to 350, bake another 20-25 until filling bubble and apples are easy to pierce.

Filling note:

More or less of any ingredient won't change the dynamic. If you don't believe me, try baking the filling in a casserole without a crust. It's delicious topped with granola and or ice cream. If you use stone fruit (juicier), think about corn starch as a thickener instead.

Eat – B

 

 

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