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Apple Galette

A slice of apple galette pulled a little to the left with two scoops of vanilla ice cream on top of the galette.
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This apple galette is a rustic fall dessert. It is a simple recipe with all of the flavors of an apple pie.

Ingredients

Scale

Pie Crust

  • 1½ cup Flour
  • ½ teaspoon Salt
  • ½ cup Crisco
  • 4–5 Tablespoons Ice Cold Water

Apple Filling

  • 3 Apples (Peeled, cored, and sliced)
  • 2 Tablespoons Coconut Oil (Melted)
  • 1 teaspoon Vanilla
  • ¼ cup Brown Sugar
  • ½ teaspoon Cinnamon
  • ⅛ teaspoon Nutmeg
  • ⅛ teaspoon Salt
  • 1 Tablespoon Corn Starch

Egg Wash

  • 1 Egg (lightly beaten)
  • 2 Tablespoons Water
  • Sugar in the Raw

Instructions

  1. To make the pie crust, in a medium bowl stir together 1 ½ cup flour and ½ teaspoon salt.
  2. Using a pastry blender, cut ½ cup vegetable shortening into the flour mixture until crumbly.
  3. Next add 1 Tbsp of cold water at a time to the flour mixture. Stir the mixture until it is almost all combined. It should take between 4 and 5 Tbsp of cold water.
  4. Form the dough into a disk, wrap with plastic wrap and store in the refrigerator for at least 30 minutes or up to 3 days.
  5. Preheat the oven to 350°F. Peel, core, and slice 3 apples into thin long slices.
  6. In a small sauce pan, on low heat, melt 2 Tablespoons coconut oil with 1 teaspoon vanilla. Add ¼ cup brown sugar, ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon salt, and 1 Tablespoon cornstarch. Stir together for about 2 minutes.
  7. Add the apples into the pot and stir to coat the apples in the liquid. Cook the apples on low heat, stirring occasionally, for 15 minutes.
  8. While the apples are cooking, take the pie crust dough out of the refrigerator and roll flat on a piece of parchment paper. Roll the dough to about 12 inches across.
  9. Pour the apple filling in the middle, leaving about 2 inches of pie crust around the filling.
  10. Next, tuck the filling in with the edge of the crust by lifting the side and folding it onto the apple filling. Continue to lift and fold around the entire pastry, about 5-6 times.
  11. Brush the outer edges of the galette with the egg wash mixture and sprinkle with the sugar in the raw.
  12. Bake for 50-55 minutes, until the edges are golden and the dough is baked through. Removed allow galette to cool before slicing and serving.

Find it online: https://mylifeafterdairy.com/apple-galette/