It’s very funny that the first pie that I publish in my blog is actually not an American pie but a French one. Lately the galette has become a very popular dessert between food bloggers and food magazines, and I think I understand why. First, it’s very easy to make, second is a great alternative to make a delicious dessert with fruits of the season or maybe even make a savory version, and third their rustic look makes for a perfect picture! The term galette refers to a free form tart that is made with a flaky pastry crust, similar to the American pie crust. These tarts aren’t molded in tart pans, instead the filling is placed directly on top of the rolled pastry and then the edges of that pastry are folded up. But to make an interesting fusion I made my tart in a traditional American cast-iron skillet, which was perfect because it becomes very crispy during baking process. Usually you can use fresh fruit with just a little bit of sugar and spices, but with apples I prefer to cook them for a couples of minutes. I love my apples to be caramelized and tender. This is a dessert that is super yummy, super easy to make and just perfect to impress your guest at dinner!!
1 cup all purpose flour
1 teaspoon sugar
1/2 teaspoon of cinnamon (optional)
1/4 teaspoon of ginger (optional)
1/8 teaspoon salt
6 tablespoons unsalted butter, frozen, cut into 1 tablespoon pieces
4 tablespoons ice water
1 tablespoon sugar for sprinkling
Note: you can use refrigerated pie crust if you are in rush
2 big apples, or 4 small (I used gala peeled, cored and thinly sliced)
Note: since is an open pie you can use any kind of apple that you like
3 tablespoons sugar
2 teaspoons cinnamon
1 teaspoon of ginger or ¼ teaspoon nutmeg (optional, I used ginger)
juice of 1 lemon
2 tablespoon butter, cut into small pieces
2 tablespoons unsalted butter
1 1/2 tablespoons cornstarch (corn flour)
- Preheat oven to 400 F. Line a baking sheet with parchment paper or you can use a cast-iron skillet.
- In the bowl of a food processor pulse flour, sugar, cinnamon, ginger, salt and the frozen unsalted butter a couple of times until the butter is cut into pea sized pieces. Add ice cold water and pulse until dough is crumbly. (Do not over mix, we don’t want the butter to melt).
- Dump the dough on your counter top or a mat and pat into a circle. Wrap in plastic film and refrigerate for at least 30 minutes and up to 2 days.
- Combine apples, lemon juice, cinnamon, ginger and sugar. Let sit at room temperature for at least 30 minutes or up to 2 hrs. ( or refrigerated up to 2 days ). The objective of this step is that apples release their juices.
- Then, place the apples and their juices in saucepan with the butter and cornstarch and cook in medium-low heat until tender, not completely cooked ( about 8-10 minutes). Let the apple filling cool completely before assembling the pie.
- Place refrigerated dough on a floured surface. Let it rest for 5 minutes. Roll it out into a large circle. Carefully transfer dough to the baking sheet or cast-iron skillet.
- Overlap sliced apples on top of the dough in a ring shape 2 inches from the edge and continue towards the center. Fold the edges of the dough over the apples.
- Bush with an egg wash and sprinkle 1 tablespoon sugar over the dough edge.
- Bake for 30-35 minutes at 400 F until golden brown.
- Serve with a scoop of ice cream, and enjoy this pinch of sugar!!!
Adapted from Rich and Sweet by Bia Rich