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posted: 11/19/2012 11:12 AM

Apple Galette

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  • Annie Overboe's Apple Galette comes together quickly and bakes into a beautiful dessert to cap the Thanksgiving feast.

      Annie Overboe's Apple Galette comes together quickly and bakes into a beautiful dessert to cap the Thanksgiving feast.
    Scott Sanders | Staff Photographer



2 cups all-purpose flour

2 teaspoons sugar

teaspoon salt

cup (1 stick) cold unsalted butter, cut into small cubes

cup shortening, cut into small pieces

6 tablespoons cold water

1 teaspoon while vinegar or fresh lemon juice


2 pounds baking apples (mix of Golden Delicious, Granny Smith and Pink Lady)

cup unsalted butter

2 tablespoons flour

cup light brown sugar, packed

cup sugar

teaspoon ground cinnamon

teaspoon ground nutmeg

1 tablespoons water

1 large egg, well beaten

Heat oven to 400 degrees. Set aside large baking sheet.

For the crust: In food processor, pulse flour, sugar and salt until combined. Add half of the cubed butter and half of the shortening and pulse in three, 5-second intervals. Add remaining butter and shortening and pulse in 5-second intervals until mixture appears crumbly and combined. Pour mixture into large bowl and set aside. In small bowl stir cold water and vinegar/lemon juice. Slowly pour liquid into dry ingredients while stirring in circular motion with fork to evenly moisten. Press firmly together until dough comes together and forms ball. Mold into disc and gently roll to a 6- to 7-inch disc. Wrap tightly with plastic and chill 4 hours or overnight.

For the filling: Peel, core and thinly slice apples for 4 to 5 cups. Set aside. In small saucepan melt butter. Add flour and cook on low heat, whisking until smooth and bubbly. Add sugar, spices and water. Whisk thoroughly and cook over medium heat until mixture boils. Simmer 1 minute. Remove from heat and whisk smooth. Set aside to cool.

On lightly floured parchment paper roll dough into 15-inch circle, about 1/8-inch thick. Mound apples in center of dough leaving 3-inch margin. Pour sugar mixture over apples. Gently fold outer edge of dough over the fruit leaving inner center of the apple mound uncovered. Firmly seal any tears or holes in dough. Leaving the galette on parchment paper and carefully slide it onto baking pan. Thoroughly brush the top and sides of the dough with egg wash and bake 45-55 minutes until deep golden brown. Cool 30 minutes before serving.

Serves eight.

Baker's hint: For deeper spice flavor, use dark brown sugar, increase cinnamon to teaspoon and add teaspoon ground cloves.

Nutrition values per serving: 438 calories; 24 g fat (12 g saturated), 52 g carbohydrates, 3 g fiber, 4 g protein, 47 mg cholesterol, 207 mg sodium.

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