Apple Galette

To continue on our post-apple picking baking adventures we made an Apple Galette over the weekend. And what is a galette, you ask? According to Wikipedia, the term galette is used to describe French round or freeform crust cakes. In layman’s terms a galette is a pie with no top baked flat instead of in a pie pan. So anyways, I read through a lot of recipes and I liked the sound of this one from Epicurious the best. We always seem to gravitate towards recipes with the least amount of ingredients.

First, peel and core about 6 apples and cut into small wedges. Mix with 2 Tbs sugar, 1 tsp lemon peel, and a dash of cinnamon.

Roll out your pie crust (we totally used a Pillsbury pre-maid crust) and spread a thin layer of apricot jam around the dough, leaving an inch and a half free.

Then, arrange your apples to cover the jam overlapping the apples a little. Fold the border of dough on top of the apples.

Brush with a little milk (or eggwash) and sprinkle with a dash of sugar, about 1 Tbs. Bake at 425 for 20 mins. Reduce the oven to 375 and cook for another 20-30 until the crust is brown.