Apple Galette: delightfully open-faced rustic treat that is quick and easy to make with store bought pie crust.
While doing a late Friday shopping for a weekend ahead, I have bought a package of ready to bake pie crust. The first idea for a weekend dessert was a classic apple pie but then I though of a galette since it has been months since I have made it. Among all sorts of apples, I have chosen Jonagolds, sweet and juicy.
When started to prepare the ingredients, I have measured the crust when unrolled: 10 x 16 inches so when cutting the circle for the galette, the diameter was 10 inches, before folding it. I did not even think of throwing the crust away ! I used it for flower shaped cookies to serve with Blackberry Apple Earl Grey Jam
Irresistible cinnamon flavor has filled the kitchen only a few minutes after the baking process started and signalized that colder and shorter days are coming, bringing the very special time of the year.
- Pie crust, store bought
- 1 Tbsp apple jelly / jam
- 1 Tbsp biscuit crumbs
- 2 apples, peeled, cored, sliced
- 1 tsp cinnamon powder
- 2 Tbsp brown sugar + 1 Tbsp to sprinkle folded crust before baking
- 1 tsp lemon zest
- 1 tsp butter, melted
- 2 Tbsp milk for brushing the folded crust
Preheat the oven to 180 C / 356 F.
Cut the crust to have 10 inches in diameter.
Lay the baking paper into a baking dish and place a crust onto it.
Apply apple jelly in the center of the crust leaving around 1,5 inch border.
Sprinkle the crumbs over the jelly.
In a bowl, gently mix apple slices, cinnamon, lemon zest and sugar.
Arrange apple slices in circle over the jelly/crumbs surface.
Overlap and fold the crust and press it where overlapping.
Gently spread melted butter over the apples.
Brush the milk over the folded crust parts. Do not milk brush the apples.
Sprinkle brown sugar over the folded crust.
Bake for 26 minutes.
Before serving, garnish with chopped almonds.