My weekly produce boxes have been coming with their fair share of apples. Fuji mostly. So, I thought it might be nice to bake using what’s in season and what I had available to me at home. Although Fuji apples are not your typical baking apples, I think they worked nicely in this recipe. I made the same recipe a week ago using a mix of Fuji and granny smith. Both turned out well.
Sweet Pie Dough (makes one disk)
1 cup flour (preferably all-purpose)
1/2 cup butter (one stick) chilled and cubed
1/4 tspn of salt
2 table spoons of sugar
3 table spoons of cold water
Place the flour, salt, and sugar into the bowl of your food processor and pulse to combine. Add the chilled butter and pulse until you have a coarse meal texture. Add one table spoon of water and pulse to combine. Continue adding the water one table spoon at a time and combining with each addition. Do this until the dough starts to come together…it is fine for it to be a little crumbly. Turn the mixture out onto a work surface (you may choose to turn it out onto a large stretched out piece of plastic wrap). Press the dough together into a disk and wrap with plastic wrap. Refrigerate for at 30-60 minutes.
photos of the process are available in a previous post but please note that the recipe is slightly different (sweet vs. savory).
APPLE STREUSEL GALETTE
- One disk of sweet pie dough
- Apples of your choice 2 large or 3-4 small
- zest of one small orange
- streusel topping (1/4 cup brown sugar, 1/4 cup all purpose flour, 1 tsp cinnamon, 2 table spoons of melted butter)
- On parchment paper, roll your refrigerated sweet pie dough out into a 11.5- 12 inch circle. I used the lid from a pan to help me with the size and shape.
- Transfer to a baking sheet and refrigerate for an hour.
5. Peel, core, and slice apples into fairly thin wedges. Place apple slices in a medium bowl
6. Add orange zest to sliced apples and toss to combine
7. When your rolled out pie dough circle is ready, remove pie dough and baking sheet from the refrigerator. Arrange the apple slices neatly onto the center of the crust dough, leaving a 1 to 1.5 inch border around the edge. By the time you are done arranging the apples, the pie crust should be pliable enough to shape. However, if it is not, wait a few minutes before continuing. Fold the edge/border up and over to contain the filling, pleating as you go, creating a nice design around the edge of the galette and leaving the center open. If you get any cracks in your dough while folding, you may be able to gently smooth it out with a little water. Just wet your index finger and smooth out the crack(s).
8. Place the baking sheet with the prepared Galette into the preheated oven and bake for 20 minutes
9. Meanwhile, prepare the streusel topping by combining a generously packed 1/4 cup of brown sugar, 1/4 cup of all purpose flour and cinnamon (1 tsp. or to your liking) in a small bowl. Melt two tablespoons of butter. Add the butter to the dry ingredients little by little (1 or 2 tspns at a time) and thoroughly stir to combine with each addition. You should end up with a fairly sandy mixture with some larger clumps. It should not be a wet mixture. If it seems moist, try adding a touch more flour.
10. Remove the galette from the oven and top with the streusel topping. Return galette to the oven and continue baking for approximately 20 minutes. Galette is done an ready to be removed from the oven when the crust and streusel a deep golden brown.
11. Allow to cool on the sheet for at least 5 minutes. Carefully transfer to a plate. To transfer, I used a thin plastic cutting board that I was able to easily slide under the Galette. If you do not have a cutting board like that, you may want to use two spatulas or a cake lifter.