Tuesday, October 26, 2010

Yum on the Half Shell: Super Simple Apple Galette

I spent most of my Saturday afternoon making Butternut Squash Cassoulet, but because it’s fall I was also in the mood for something sweet and appley.  And, because I’d spent my afternoon peeling squash and chopping onions and roasting garlic, I was not in the mood for anything terribly complicated.  Sweet + simple = gallette.  Add fall to that equation and you get Apple Galette.

Normally, I’m not a big fan of the refrigerated pie crusts you can buy at the grocery store.  It’s not that hard to make pie crust from scratch, and the home-made version tastes infinitely superior to what you can buy pre-made.  My one exception is for making quiche, when a pre-made crust does a perfectly adequate job of containing the savory ingredients.  It’s okay if the pie crust tastes like a cracker when you’re eating quiche. This time around, though, I just wasn’t in the mood for making pie crust.  And I really wanted dessert anyway.

A galette is rustic in appearance, not fancy, so it’s best saved for after a homey dinner like beef stew (or the aforementioned cassoulet.)  But the best thing about a galette is that it requires only one pie crust, which means you’re eating half the calories you’d normally ingest with a piece of pie.  Of course, you can make up for this by adding ice cream or whipped cream as a topping, if you like.

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Super Simple Apple Galette

Ingredients:

1 refrigerated pie crust, brought to room temperature
1 T. flour
1 egg white
4 cups apple slices
3/4 cup granulated sugar
2 T. corn starch
2 tsp. cinnamon
1 tsp. sugar

Directions:

Preheat oven to 425 degrees.

Sprinkle the flour on a cutting board and roll the pie crust into a 12-inch circle. Be sure the bottom of the crust is lightly coated with the flour. Brush the top of the crust with half of the egg white. Transfer the dough circle to a foil-lined baking sheet or pizza pan. Don't worry if the dough overlaps the edges of your pan for now.

Toss the apple slices with the sugar, corn starch and cinnamon. When the apple slices are coated and all the dry ingredients are syrupy with apple juice, pile the apple slices into the center of your pie crust circle, leaving a border about 2 inches wide on all sides. Fold the crust border up and over the apple slices, pleating it as you work your way around the pile of filling and leaving an opening in the center (about 6 to 8 inches wide.) Brust the pleated edges with the rest of the egg white and sprinkle with the remaining teaspoon of sugar.

Bake the gallette for 25 minutes, until the apples are tender and the crust is golden brown. Cool for about 15 minutes before slicing and serving.


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