Cinnamon Apple Galette
If you have never heard of a galette or you have never tried one, this recipe is the one for you to start your new-found love. Galettes are a freeform, open-faced dessert. They resemble a pie or a tart except for the fact that you use a baking tray instead of a pan or dish. I don't really know how to express my love for galettes except by just saying they are amazing my life is finally complete.
Something I have voiced my opinion on before is the importance of cooking and baking seasonally. At this point in the season, apples are at their primmest of times. Their crunch is so strong and their flavors are so bold. I have at least one apple a day because they are so great. And you know what they say, an apple a day… I’ll let you finish the sentence.
Don’t get me wrong, apple pie is great. In fact, I don’t actually think I can think of anything wrong with it. However, it is great to try something new, especially this time of the year when you are surrounded by friends and family and you want to show off a little. This Cinnamon Apple Galette is so delicious that loved ones want the recipe. The subtle spice works wonderfully with the sweetness of the apples. The softness of the apples is complimented by the crispness of the crust. It is also attractive with no effort needed. Let’s agree, nobody wants the stress of a show stopper, but we all want the Paul Hollywood handshake. This recipe would get you that handshake.
Cinnamon Apple Galette
Ingredients
2 granny smith apples
1 Pink lady apple
1/2 cup + 2 tbsp brown sugar
1 1/2 tsp cinnamon
1 tbsp lemon juice
1 store-bought pie crust
Flour for dusting
1 egg
1 tbsp milk
Directions
Preheat oven to 400 F. Line a baking tray with a silicone mat or parchment paper and set aside.
With a knife, cut apples into small slices (look at photos)
Place apples in a large bowl with 1/2 cup of sugar, cinnamon, and lemon juice. Stir until all apples are evenly coated. Set aside for at least 10-15 minutes. The sugar will combine with the juices and create a lovely syrup.
Meanwhile, lightly flour your work surface. Unroll your pie crust and lightly roll out so that you have a larger crust to work with. Transfer to your prepared baking tray.
Place apples vertically into a large circle along the outside, leaving about an inch and a half of crust on the edge. Continue placing the apples in another circle, slightly overlayed over the last circle, until you are out of apple slices. Fold the pie crust over the apples. Save the syrup at the bottom of the apples for serving.
In a small bowl whisk the egg and milk together. With a pastry brush, paint the edges of the crust. With the remaining sugar, spread over the egg-washed crust.
Cook for 35-40 minutes, or until crust is golden and apples are softened. Serve with a scoop of vanilla ice cream and apple syrup.