Galette aux pommes – Thin apple pie
Lately, I had some forgotten apples which needed some attention. I usually turn forgotten apples to a compote or as some call it an applesauce.
This time, I didn’t even have time to use the applesauce/compote which usually ends up in apple turnovers or my apple tartlets.. I simply froze it. You will also see that all this apple galette/pie can be made ahead of time and be frozen. Just thaw it for 15 min and bake it! Isn’t that practical?
The other day, a friend of mine said she was coming over, so I just made this galette in no time..It was ready for her visit. The thing is that she didn’t show up. So the pie ended in my belly ( and my husband’s, big supporter of pudding and anything sweet).
Now, why does my galette looks somewhere between a pie and a tart? The truth is it was going to be a tart, but they I noticed I had a thin layer of apple compote, so I brought the edges of the tart towards the center and covered it with a circle of dough, hence the name of galette because the stuffing is about 3 to 5 mm thin. It turned out awesome!
For a 25 cm pan (10 inch)
Prep: 5 min to 1 hour/ Baking: 35-45 min
Sweet dough (or shortcrust or puff pastry)
- 250 g of flour
- 125 g butter, in cubes (somewhere between soft and cold)
- 40 g of sugar
- 1 egg yolk
- 3 tbsp of cold milk or water
- 1 vanilla pod (beans only) or equivalent, or cinnamon
- A good pinch of salt
- 5 to 6 apples, peeled and cored
- 1 1/2 cup of sugar (or 1/2 of the weight of the apples). The amount of sugar is your call!
- 1 tsp of ground cinnamon
- 1 tbsp of lemon juice
- A hint of ginger (optional)
Glazing and finishing
- Egg wash: 1 egg yolk + 1 tbsp of water
- 1 heaped tbsp of demerara sugar
- 1 heaped tbsp of honey (acacia but this ingredient is optional anyway)
For the dough
Use a store-bought or follow directions here. Keep in the fridge for at least 1 hour or 20 min in the freezer.
For the applesauce/compote (used here)
Peel and core the apples, cut them into small cubes (about 1 cm). Add the lemon juice and the sugar. Cover and leave on the side for about 1 hour. This allows the apples to get rid of most of their liquid and will make the cooking part easy.
Cook on medium heat until the apples look transparent and soft. Add cinnamon and ginger in the last 5 minutes of cooking. You can break the apple cubes with a spatula and have a sort of thick puree or you can leave some of them, which makes it rustic.
Allow to cool completely before using..
Assembling and baking
Preheat the oven at 170 degrees C.
Roll the dough to 2 mm thick between 2 parchment papers.
Fit the first large layer into a slightly buttered tart/pie pan, . Fill it with applesauce/compote. Bring the edges towards the center and place another layer of dough on the top to cover it. If you want a proper pie, add more filling, cover it all the way to the edges and seal them.
Place the dough for 10 min in the freezer while the oven is heating up (skip this if your dough is still cool).
Egg wash the galette and sprinkle the sugar. I just decorated it with a knife, but you can get more creative.. Do not forget to prick the top.
Bake until golden brown. Set aside to cool
Drizzle the honey when the galette is still warm.
I kept some of this galette in the fridge for 3 days and it was just as good as the first day.
I think we’re done with the apples for this season, at least on my blog! But then again, we never know :)!