Happy Thanksgiving everyone! Hope you are enjoying time with family.
As usual I’m in my kitchen… you would think that I was cooking for 20 but there will only be four of us at our Thanksgiving table this year… oops I meant to say five (there’s a bun in the oven) and we couldn’t be happier. I have quite the menu planned for tomorrow… Mike is brining the turkey and will cook it on the Primo – low and slow, the dressing will be done in the oven and then the sides – mushroom gravy with mashed garlic potatoes, cranberry sauce, applesauce, and roasted brussel sprouts. And we can’t forget about the desserts: apple pie, pumpkin pie and molasses cookies. I’m already salivating with a day to go.
If you are still in a quandary as to what dessert you plan on making, try this apple galette. It is super easy and will not take you long. Here is how I make my galette, but please see the notes below as I have turned into the pioneer woman and now mill my own wheat from wheat berries and use this for my flour.
Here is what you will need for the crust:
- 1 1/3 cup (180g) Carolina Ground Flour **
- 3/4 tsp kosher salt
- 1 1/2 tsp sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cubed
- 2 – 4 Tbsp cold water
Here is what you will need for the apples:
- 4 – 5 medium sized apples, a variety of tart and sweet apples such as granny smith, honey crisp, and cortlands
- 1/4 cup sugar (you can add or take away based on how sweet you like it)
- 1 tsp cinnamon
- 1/4 tsp freshly ground nutmeg
- 1 Tbsp flour
- 1/2 tsp lemon juice
- Preheat oven to 400 degrees (F).
- To make the crust, I use a food processor. For best results, use a kitchen scale, weigh your flour to 180g. If you do not have a scale, spoon and level 1 1/3 cups flour.
- Add salt and sugar to the flour and mix all ingredients using the pulsing function.
- Add 3/4 cup chilled and cubed unsalted butter to flour.
- Now pulse the butter into the dry mixture until they become small pebbles.
- With processor still going, add in cold water, 2 tbsp at a time.
- As it comes together, remove from processor, knead the remainder by hand.
- Roll and flatten into a disk.
- Wrap in plastic wrap and place in refrigerator while you are preparing your apples.
- Slice apples and place into a bowl.
- Mix in sugar, cinnamon, nutmeg, flour, and lemon juice.
- Remove dough from refrigerator and roll on parchment paper (large enough to be placed onto a jelly roll pan) to roughly 13 inch diameter.
- After rolling dough, take parchment paper with rolled dough and place on jelly roll pan.
- Pour apples into the center of the dough.
- Add in walnuts if you’d like and pats of butter.
- Carefully fold over the edges of the dough over the apples.
- Using a pastry brush, brush egg wash (beaten egg yolk and 1 Tbsp water) onto the dough.
- Sprinkle with Turbinado or Demerara sugar on top of dough and apples (approximately 1 tsp).
- Place pan in oven and bake for 30 minutes or until golden brown.
Although I am using a milled all-purpose flour which I purchased from Carolina Ground, you can use regular all-purpose however, my recommendation would be a high quality flour such as organic King Arthur.
Hope you enjoy this recipe…we ate the entire galette in one sitting…it disappeared. Bon Appétit!