Fall is headed this way. It’s my favorite time of the year! I think the weather is perfect. A little cooler and not too humid. Honestly, I get so excited when fall starts because of all the wonderful outdoor activities. I can’t wait to go pumpkin picking and go on a hay ride! And of course don’t forget the costumes! My kids are still pretty young so I definitely need to go with them. But you know what? I don’t mind. In fact, I love it! Seeing a bunch of children dressed up enjoying themselves is always a good time.
Apples are another thing I love and look forward to in the fall. I didn’t have much time but I thought I’d make an attempt at a galette.
I’m not entirely sure what specifies a galette vs crostata vs a pie. I chose the galette because of the free form (not to mention I do not own an tart pan or true pie pan). Less mess to clean in the end too.
- 1 1/4 cup all purpose flour (whole grain)
- 4 apples small(organic granny smith’s are in season)
- 1/3 cup milk of choice (slightly less if non using whole grain flour)
- 4 T palm shortening
- 1 1/2 tsp xanthan gum
- 1 T sugar
- 4 T sugar
- 2 T palm shortening
- 1T canola oil to brush tops
- Mix dry ingredients together in bowl. Prepare a baking sheet lined with foil and parchment paper. Cut the parchment paper in half and set aside.
- Wash, dry and peel apples. Cut into 1/2 inch slices. Set aside.
- Cut in shortening with fork or pastry cutter. Mixture will not be very crumbly. Try and break up all the shortening
- Add milk and mix. Dough will come together quickly. It should be thick and similar to pastry containing gluten.
- Divide the dough in half and cover unused portion in plastic wrap.
- Using one half other parchment paper, place dough and flatten by hand into a circle.
- Continue flattening using a rolling pin. Try and maintain a general circular shape. Roll to slightly less than 1/8 of an inch.
- Move dough and parchment paper to baking sheet now to avoid breaking from the weight of the filling.
- Add 1 T shortening to cover the bottom; break up with fingers and drop in small dots. Leave 1-1/2 inch border to fold the crust up.
- Add apple slices starting from the center. Overlap them slightly since they will shrink once baked. Make only 2 layers of apples.
- Gently lift the border of the dough fold up to form the crust.
- Brush entire galette with canola oil
- Add 1 T shortening to the top of crust and apples. Break shortening up into small dots and spread evenly.
- Sprinkle crust and apples with sugar.
- Repeat steps with remaining dough.
- Bake for about 15-18 minutes. Allow to cool for 5 minutes before slicing.
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