Apple Raspberry Galette

by Lisa on April 23, 2011

I just love the look of these rustic hand-shaped pies.  This is another dish I had added to my list way back when I was making my 30 while 30 list, and somehow I figured I would make an apple flavored one in the fall.  Well, close enough I suppose – I made an apple flavored galette but in February.

I made this recipe for dessert for Beth and our husbands one cold winter evening, and we all enjoyed it with tea by the fireplace with a small change, in that I opted to use raspberry jam instead of apricot preserves.  It was a big hit, although I will say the pictures came out less than great – we just couldn’t keep it around long enough to get a good daytime photo!  Oh well.  Give it a try, it really is delicious.  The raspberry is very unexpected – most people start eating an apple flavored dish expecting to taste spices, but the light flavor of raspberry was just delightful.

Apple Galette

adapted from Epicurious.com

Ingredients:

  • 1 3/4 cups all purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons (or more) ice water
  • 1 1/2 pounds apples, peeled, cored, cut into 1/8-inch-thick slices
  • 4 tablespoons sugar, divided
  • 1/4 cup raspberry jam
  • Milk

Mix together flour and salt in the bowl of your food processor.  Add the butter pieces and pulse several times or until the mixture resembles coarse crumbs.  Slowly drizzle in the water, until the mixture barely forms a dough.  Form into a disc, and wrap in saran wrap.  Refrigerate for at least 1 hr.  Remove from the fridge and roll out on a sheet of parchment to 1/8 – 1/4 inch thickness.  Preheat oven to 450 degrees.  Combine 2 tablespoons of the sugar with the apple slices, and lay into a single overlapping layer on the rolled out crust.  Fold the edges about 2-3 inches over the edge of the apples, forming an irregular shape.  Brush the crust with milk, and sprinkle with sugar.  Slide the parchment onto a cookie sheet.  Bake for 20 minutes at 450 degrees, then reduce the heat to 375 degrees and bake for another 30 minutes, or until the edges are lightly browned.  Slice into wedges and serve.  Enjoy!

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