Apple Galette
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Left over pie dough? Not quite enough for a whole pie? Other than making mini pies a galette is a great option. It doesn’t need to conform to any baking dish size, it can be round, square or rectangle, and you can use just about any fruit you like, or go savory and make a vegetable galette. I’ve been craving apple pie lately so I picked up a bag of apples and improvised a bit. I left the peel on the apples because I liked the colors so much, but if you don’t care for the texture you should peel them.
Apple Galette
- 3 apples
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon nutmeg, freshly grated
- 1 tablespoon flour
- 1 tablespoon bourbon
- 1 tablespoon butter
- 1 pie dough, recipe here
- 1 egg, for egg wash
Core and slice the apples 1/4” in thickness. In a large bowl combine the apples, sugar, spices, flour and bourbon, mix until well combined. In a large saute pan heat 1 tablespoon butter over medium heat, add the apples to the pan and cook until they start to soften, about 5 minutes. Remove from heat and cool slightly.
Preheat oven to 400°. Roll out the pie dough in a rectangle. Place the dough on a parchment lined baking sheet. Arrange the apples down the middle of dough leaving a one inch border. Fold the dough edge over the apples. Bake for 35-40 minutes until dough is golden brown. Remove from oven and allow to cool slightly before serving.
