Sunday, March 25, 2012

apple galette, a birfday poy

our sweet little nephew has a 2nd birthday fast approaching, and so we headed to redding today to celebrate it with our immediate family. i offered to make dessert and i decided to make this apple galette. it was a big hit with everyone- the crust was perfectly done, flaky, crisp and tender and the apples were perfectly tart with just a touch of sweetness.

the birthday toddler gobbled it down, intently watching his lola's (tagalog for grandma) hand as he happily chewed, waiting for her to get the next forkful to make its way to his mouth, and showing extreme displeasure if it didn't get in there fast enough. he loved his "birfday poy".

 *(translation if you don't speak toddler-birthday pie)


i know that crust making can be daunting, but trust me when i swear to you that this is a no fail crust. it comes together in the food processor in just a few pulses, you wrap it in plastic wrap to chill in the fridge for 1 hour and then you roll it out into a round(ish) shape and call it good. 

you can totally do this.

there are so many apple choices out there, but i was looking for a nice, crisp apple with a good amount of tartness for this galette. i ended up choosing 2 golden delicious and 2 granny smiths. i peeled, cored and sliced them thinly.

i added in cornstarch, salt, sugar, lemon juice and cinnamon and mixed it all up.

i piled the apples in the middle leaving a couple inches of crust all the way around. (feel free to eat some of those cinnamon-sugary apples while you assemble. don't feel too bad if you can't stop eating them!)

gently fold up the edges, pinching the dough together if it splits along the sides or bottom.

bake, cool and enjoy. 

we gave this galette a "hell yes!" on the yum-o-meter.

i used shutterbean's recipe for her triple berry galette and just subbed in the following apple mixture...

2 golden delicious, 2 granny smith apples (peeled, cored, sliced thinly)
1/4 cup sugar
juice of 1 lemon
2T cornstarch
1/2 tsp cinnamon
1/4 tsp salt

mix all together in a large bowl and let sit for a few minutes. when you place the apples into the crust, don't forget the juices. i drizzled them on the top of the apples after i had arranged them in the crust.

No comments:

Post a Comment