So, let’s be real here. Pie is a little daunting if you’ve never made it before.
The delicate dance of butter and flour being combined with just the right amount of flakiness… I’m still not very confident in this regard.
As someone who has always admired and devoured wonderful pies, I’ve decided that at some point in my life I will master the perfect crust.
I began my pie making quest a couple of years ago with this very recipe for Thanksgiving (it would also be great Christmas!). When the holidays rolled around this year, people (read: my husband) were like ARE YOU MAKING THAT GALETTE AGAIN?
I took this to mean that it was actually pretty good. I mean, I know I liked it. And I know that I was really super proud of the fact that I made not only a pie, but a galette.
Say it out loud. “Galette”.
Don’t you feel fancy just saying it? Yeah, you do.
And if my newbie pie crust makin’ self can pull this off, so can you.
This recipe comes to us from Bon Appetite. The only thing I changed is that I umm, quadrupled the amount of preserves used. Trust me, it’s not too much of a good thing.
- 1¾ cups all purpose flour
- ¼ teaspoon salt
- ¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes
- 2 tablespoons (or more) ice water
- 1½ pounds Granny Smith apples, peeled, cored, cut into ⅛-inch-thick slices
- 4 tablespoons sugar, divided
- 1 teaspoon finely grated lemon peel
- 1 cup apricot preserves (or a similar preserve, I used ginger nectarine)
- Whole milk
- Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles a coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out.
- Roll out dough between sheets of parchment paper to ⅛-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes.
- Preheat oven to 450°F. Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1½-inch plain border. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and apples with remaining 2 tablespoons sugar.
- Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature.
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I have yet to conquer pie crust! But this open-faced galette seems easier, but yet also fancier!
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