Dare I say it? It’s starting to feel more like fall. At least in the evenings around here. I’m okay with it as long as it’s as gorgeous as it was last year.
And, late summer brings an abundance of fresh produce that makes me want to get in the kitchen again. You?
Over the weekend, we were at my husband’s aunt’s house packing it up and moving everything since she sold it earlier this summer (more on that here). In her yard, she has the most amazing apple trees that will be hard to leave behind.
My mom even wanted a clause in the house contract so that we could come and grab as many apples as we needed every year. Not really, but I’m sure the new owners wouldn’t mind (there are way more than any one person could ever use up)!
I grabbed one last basket of those apples and got busy making an apple galette as soon as it cooled down enough (boy, it’s been hot around here!).
I prefer galettes over traditional apple pie since there’s less crust and the top apples start to caramelize- yum!
Rustic Apple Galette
1 ½ cups all purpose flour
1 ½ tsp. sugar
1/4 tsp. salt
½ cup + 2 TB. unsalted butter (chilled and cut into cubes)
1/3 cup ice water
4-5 medium apples (I used several small apples from the tree and 2 granny smith apples)
2 TB. sugar
½ tsp. cinnamon
1 TB. honey (use a little more if the apples are very tart)
1 TB. unsalted butter (cut into small pieces)
1/4 cup maple syrup
1) In a food processor, combine the flour, sugar, salt and butter and pulse a few times.
Sprinkle the ice water over the mixture and process until it starts to come together.
Dump mixture on a work surface and gently form into a disk. Wrap in plastic and place in the refrigerator.
2) Peel and chop 2½ cups of apples (I used the apples I got from the tree for this). Wash the remaining apples and cut into 1/4″ slices (leave the peel on for a rustic look).
Tip: Use an apple cutter to speed up the process.
Mix the sugar and cinnamon in a small bowl.
3) Preheat the oven to 400 degrees F. Remove pastry from the refrigerator and place on a lightly floured surface. Roll into a 12 x 14″ rectangle (careful not to overwork). Transfer to a parchment lined baking sheet.
Place the chopped apples over the pasty leaving 1″ space all around. Drizzle the honey over the apples. Arrange the sliced apples over top and sprinkle with the sugar and cinnamon mixture and then the pieces of butter.
Fold the pastry edge over the apples, creating pleats with the excess.
4) Bake for 50-60 minutes until the apples are tender and the pastry is golden brown.
While the galette is cooling, add the maple syrup to a pan and reduce on low heat for 10 minutes. Drizzle over the galette while still warm.
Enjoy warm or at room temperature.
Have a favorite recipe you make with apples from your tree?
Looking for more delicious recipes? Check out the dessert gallery!