Oh so you bought a pie crust package for that quiche recipe and don’t know what else to do with the other pie shell? Easy! Make an apple galette. What is a galette? Think: mash up of a pie and a tart with less dough. Just fold over the edges of the crust, and there you have it! Also, note this galette can be made with peaches &/or plums if you’re using fresh summer fruits.
Ok so here it is:
- 3 apples peeled, cored, and sliced (use any kind, but if you insist on being hand held I’d use gala apples)
- 1tbsp of all-purpose flour
- 3 tbsp of granulated brown or white sugar (granulated just means not powdered, its the same kind you use in your coffee, relax)
- 1 tbsp fresh lemon juice (can’t stress enough that quality of ingredients is what makes food go from good to great, use the bottle stuff & you will taste the difference)
- 2 tsp cinnamon
- 1 tbsp melted butter (unsalted, duh)
- 1 pie shell
Preheat your oven to 350 degrees. Take all the ingredients other than the pie shell and mix in a bowl. Lay pie dough on flat sheet pan, pour mixture in center of dough round and fold in the edges of the pie shell. Note the center will remain open, you are not folding or sealing the dough, but merely curling the edges inward (see photo). Bake for 30 minutes or until edges are golden brown, let cool & serve.
Although this is meant to be a dessert, miss bougie would suggest to serve thin slivers of the galette with a cheese platter (inclusive of brie, gorgonzola, goat cheese) as a cocktail hour appetizer.
Happy Eating, XO.
Pingback: Apple and Boysenberry Galette | Daily Gluttony
Pingback: So Very Quiche-ey | Damn, I Can Make That!
Pingback: Easier Than Pie | Damn, I Can Make That!