Apple Pie can’t be overdone in my book, so I’m throwing in my 2 cents with my Apple Galette, a super duper simple, no-pan version based on my very own buckwheat crust, and filled with thinly sliced and slightly spiced apples.
Hey haaaayyyyy! Apple Pie Dayyyyy!
Yup, that’s right. I made an Apple Pie. But more of a Galette. So, let’s call it Apple Galette Day! I’m fancy like that.
Or lazy like that, because I refuse to summon the patience to put a pie crust into a pan and crimp the edges. Ain’t nobody got time for that.
Back to it. My parents came to visit us this weekend, hence the Galette. Because my dad loves pie and I happen to have sent an article to my mom on how fabulous Ina Garten is because she uses only good ingredients and grows her apples in her yard. Galette. Make any sense? Hope so.
My mom and I raided the Sephora 20% off sale. I think I won. If by winning, the definition is to buy the most beautiful stuff, outdoing my load from the year before, then yes, I did it. Holy shnikes that’s a big hit to the wallet this close to Christmas.
Oh crap! I have a Barnes and Noble coupon! Gahhhh.
Ok, let’s just get on to the pie before I get more squirrely.
Speaking of squirrely, I’m so frustrated with my pictures of this Galette. Because it really was gorgeous and delicious. But I didn’t realize until I was editing that I may have been watching a bit too much of The Affair and clicking without actually looking at the pictures! So blurry! So that’s why I have so few pictures. But trust, it was amaze.
Oh, one more thing. My dad MADE us headboards for our master bed and extra bed. I am so lucky. And I haven’t had a headboard since my princess bed I had as a kid, so I feel like a grown up with a real bed now. Eek, thank you daddy.
- ¾ cup oat flour
- ½ cup buckwheat flour
- 2 Tbs. coconut sugar sugar
- 5 Tbs. unsalted butter, cold
- 6-7 Tbs. ice water
- 3 apples (I used Jazz apples)
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- 1/4 tsp. cloves
- 1 Tbs. butter, melted
- 1 egg, beaten
- coarse sugar (1-2 Tbs)
- In a large bowl, combine the flours and sugar. Cut the butter into chunks and place them in the flour. Use your fingers (or a pastry blender) to quickly divide and combine the butter into the flour. Work quickly so you aren't warming the butter. Stop when the butter is well incorporated and pieces vary from pea sized to a bit larger.
- Drizzle the ice water, 2-3 Tbs. at a time around the bowl then quickly use your fingers to blend it in. As you get to the last 1-2 Tbs. add it slowly as to not add too much (and result in a wet dough). You'll want to stop when the dough is pulled together and only has a bit of extra flour left in the bowl. Turn out the dough and any extra flour onto a piece of plastic wrap (or straight into a ziptop bag) and wrap it all up tightly, pressing the dough into a flat disc. Place the dough in the fridge to set for 4 hours or up to 2 days (make sure to double wrap the dough or also place the disc into a ziplock bag so it doesn't absorb the funky flavors of your fridge).
- Preheat your oven to 375 degrees F.
- Place a large piece of parchment on your countertop and dust with cornstarch (or powdered sugar or a bit of gluten free flour blend). Turn out your pie dough and roll into a large oval (I am really bad at this! I just roll and rip off the edges and place them in new places and roll and do this until its the shape I want. So pro.).
- Core and slice your apples (pretty thin!). Fan them in the middle of your rolled out crust, leaving 1-2 inches of pie crust as a border all the way around. Pour your melted 1 Tbs of butter over the apples (just drizzle it over the apple portion), then sprinkle on all of your spices (I honestly just sprinkle them straight from the containers, until I like how much I've added).
- Use an offset spatula to help you lift and fold the edges of the pie crust over the edge of the apples. Work your way around the Galette carefully. (don't worry about it being covered in cornstarch!)
- Use a pastry brush to brush the crust, then use your coarse crystal sugar to dust the ENTIRE galette in sugar (edges and apples).
- Lift the entire parchment with the Galette onto a baking sheet. Bake for 30 min. Then, turn your oven up to 400 degrees F and bake for 15 more minutes, until the sugar seems crystalized and the apples tender (it's hard to tell, since the crust is so dark, but try not to burn the Galette!).
- Let it cool, cut it, and serve! Yum!
- Save your Galette for up to 3 days on the counter, covered in plastic wrap. Or in the fridge for a week.