I won’t do too much blabbing here. Along with the baked fish in a spice broth meal we had apple galette for dessert. The crust was perfectly flaky; the apples were sweet, tart and wonderful. The addition of the raw sugar on the crust added the much needed crunch.
So, as promised, keeping this short…on to the recipe.
Pie crust, prepackaged (slight cheat here…otherwise make your favorite pie crust recipe)
3 large apples (I used a mix of granny smith, Jonagold and Honey Crisp)
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
1/4 cup sugar
1/4 cup brown sugar
3 tablespoons all-purpose flour
2 teaspoons cinnamon
Pinch of salt
1 egg1 tablespoon water
2 tablespoons turbinado (raw) sugar
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
on a lightly floured surface, roll out the pie crust until its about 10 inches. Transfer the crust to the prepared baking sheet and refrigerate uncovered while you prepare the filling.
In a large bowl, toss the apples, lemon juice and vanilla extract, mix.
In a small bowl, whisk together the sugar, brown sugar, flour, cinnamon and salt. Add the apples to the flour mixture and toss to combine.
Take the pie crust out of the refrigerator and pile the apples in the center, leaving about an inch uncovered around the edge.
Fold the edge of the dough up and over the apples at the perimeter to encase the filling.
In a small bowl, whisk the egg and water together. Lightly brush the egg wash around the edge of the crust. Sprinkle the turbinado sugar around the edge as well.
Bake until the crust is golden and the filling is bubbly, about 30 to 40 minutes. Cool 5 minutes before slicing and serving.
Serve with ice cream for a real treat.
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