For those of you who are short on time, but don’t want to give in to Mrs. Smith or Marie Callendar, I have a treat for you….Apple Galette. The galette is the first cousin to the apple pie. I refer to it as a pie without a pan.
Take your favorite pie crust, roll it out into something that resembles a circle, fill it with one layer of your favorite fruit filling, draw in the edges of the crust, and you have a galette.
Not only are they easy to make, they freeze beautifully. Carefully place your unbaked galette in a plastic freezer bag, then tin foil and store up to 3 months in the freezer.
As fresh berries start to come into season, take some of your more bountiful berries and transform them into a galette. Substitute your favorite berry or berries for the apples and you have a gorgeous Fresh Berry Galette.
Your favorite Chick from the South – Jamie
- 2 9-inch pie crusts
- 6 medium apples, peeled and sliced
- 6 tablespoons white sugar,
- 1/2 teaspoon cinnamon
- pinch of nutmeg (omit when making a berry galette)
- 1 tablespoon fresh lemon juice
- zest of one lemon
- 3 tablespoons all-purpose flour,
- 4 tablespoons crushed graham crackers or Special K cereal
- 2 tablespoons butter
- 1 egg white, slightly beaten
- 4 tablespoons turbinado sugar
- Preheat oven to 425 degrees F.
- On a lightly floured surface, roll out one piecrust until it is a 12 inch circle.
- In a medium mixing bowl, combine the apples, white sugar, cinnamon, nutmeg, lemon juice, lemon zest and flour. Gently toss together until well combined.
- Sprinkle 2 tablespoons of the crushed graham crackers or cereal in the center of the rolled out pie crust. Spoon half of the apple mixture onto the crust leaving a 1 1/2-inch border.
- Dot 1 tablespoon of the butter over the apple mixture. Fold the uncovered border over the edge of the apple mixture, forming something resembling a pleat. Brush the top of the pleats with the egg white and finish by sprinkling 2 tablespoons of the turbinado sugar over the crust.
- Using a large spatula, gently transfer the galette to a parchment lined cookie sheet. Remember to save room for the second galette.
- Repeat with the second pie crust and apple filling.
- Bake for 20 – 30 minutes or until crust is lightly browned. Place tin foil over the whole galette if the turbinado sugar starts to burn.
Serve warm or at room temperature. If you do warm it up, try a scoop of vanilla ice cream on top – yummy!