Warm Apple Galette
This is a rustic, super-easy dessert that will certainly "wow" your guests.
Ingredients
- Pie Crust (prepared separately or store bought)
Topping
- 6 Apples of your choice - I like to mix the variety (peeled, cored and thinly sliced)
- 3 tbsp Lemon Juice
- 1 pinch Salt
- 2 tsp Cinnamon
- 3 tbsp Sugar
- 2 tbsp Flour
Egg Wash
- 2 Eggs
- 1 tbsp Water
- 1 tsp Oil
Finish Galette
- 2 tbsp Chilled Butter (cut into small cubes)
- 2 tbsp Course Sugar (such as turbinado)
Apricot Glaze
- ¼ cup Apricot Preserve
- 1 tbsp Lemon Juice
- 1 tbsp Water
Instructions
- Prepare Pie Crust. If making from scratch refrigerate dough at least 30 minutes before rolling. If using store-bought take out of refrigerator 30 minutes before using.
Topping
- Peel, core and thinly slice Apples. Sprinkle apples with Lemon Juice, Salt, Cinnamon, Sugar and Flour and toss.
Dough
- Roll out pie dough into circle - it doesn't have to be perfect (rustic look is good).
- Brush dough with Egg Wash mixing Eggs, Water and Oil (save some to finish).
Assemble Galette
- Place apples on dough leaving about an inch of border. Fold dough edges over and brush again with Egg Wash.
- Dot Galette with Chilled Butter Cubes. Sprinkle Galette with Course Sugar.
- Bake in 375℉ oven for 25-30 minutes or until crust is golden brown and apples are bubbly.
Apricot Glaze
- Mix Apricot Preserve with Lemon Juice and Water and microwave for 25 seconds or until smooth.
- Brush finished Galette with Apricot Glaze.
