Tuesday, March 10, 2009

Apple Galette

After my debacle on National Pie Day, I feel the need to redeem myself with crusts and apples. We made this in "crust" class (ha ha ha) on Saturday and it was so easy and turned out well.

Apple Galette
Of course you can make this with a regular crust recipe, this one uses half whole wheat pastry flour and vegan ingredients.

Vegan Crust:
Dry ingredients:
3/4 cup whole wheat pastry flour
3/4 cup unbleached white flour
2 T. maple crystals
1/4 t. baking powder
1/4 t. ground cinnamon
pinch sea salt

Wet ingredients:
1/3 cup coconut oil (room temperature, partially solid-not liquefied)
1 T. vanilla extract
2 T grade A maple syrup
3-5 T. ice cold water

1. In a medium bowl, sift together dry ingredients. Use whisk to fully combine.
2. Add oil to bowl. Using pastry cutter, blend oil into flour. Dough should have a coarse, sand-like consistency.
3. Add vanilla, 1 T. water and maple syrup to dough with wooden spoon. Mix to combine.
4. Slowly add water to dough one T. at a time. Dough should just hold together and be wet. Don't overmix!
5. Place dough in plastic wrap. Flatten to disc shape and refrigerate 10-15 minutes only.
6. Take out dough, allow to rest until workable.
7. Roll out dough between 2 layers of parchment paper. The trick is to roll from center out, not all the way across. Dough should be about 8" around and no more than 1/8 inch thick.

Galette Filling

2 Large Apples, peeled and sliced about 1/8" thick
1 T. lemon juice in 1 C. water
1 T. coconut oil
2 T. maple crystals
1/4 t. ground cinnamon
1 t. vanilla extract

1. Place sliced apples in bowl with lemon juice and water
2. combine maple crystals, cinnamon and vanilla
3. In medium saute pan, heat oil. Add apples and spice mixture and cook until apples are slightly tender but not mushy

4. Preheat oven to 375
5. In rested rolled out dough, fan apples in concentric circles over center of dough
6. Fold dough over apples (you can get creative in your design, if there is too much dough in one area it can affect the taste)
7. Place dough in refrigerator for 30 minutes (after baking for 15 minutes, glaze crust with maple syrup)
8. Bake for 30 minutes until crust is golden brown and firm to touch. Cool, slice and serve

1 comment:

  1. Molly thanks so much for all of your recent posts! I have to make those macaroons and that galette is darling!