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

Directions:

  1. Preheat oven to 400 degrees (F).
  2. 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.
  3. Add salt and sugar to the flour and mix all ingredients using the pulsing function.
  4. Add 3/4 cup chilled and cubed unsalted butter to flour.
  5. Now pulse the butter into the dry mixture until they become small pebbles.
  6. With processor still going, add in cold water, 2 tbsp at a time.
  7. As it comes together, remove from processor, knead the remainder by hand.
  8. Roll and flatten into a disk.
  9. Wrap in plastic wrap and place in refrigerator while you are preparing your apples.
  10. Slice apples and place into a bowl.
  11. Mix in sugar, cinnamon, nutmeg, flour, and lemon juice.
  12. Remove dough from refrigerator and roll on parchment paper (large enough to be placed onto a jelly roll pan) to roughly 13 inch diameter.
  13. After rolling dough, take parchment paper with rolled dough and place on jelly roll pan.
  14. Pour apples into the center of the dough.
  15. Add in walnuts if you’d like and pats of butter.
  16. Carefully fold over the edges of the dough over the apples.
  17. Using a pastry brush, brush egg wash (beaten egg yolk and 1 Tbsp water) onto the dough.
  18. Sprinkle with Turbinado or Demerara sugar on top of dough and apples (approximately 1 tsp).
  19. Place pan in oven and bake for 30 minutes or until golden brown.

Notes:

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!