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Apple Galette – free form pie!

February 18, 2010

Much quicker than making a whole pie. Any filling will do. Experiment!

Apple Galette

Crust:
1 1/3 cup AP flour
1 Tbs sugar
1/2 tsp salt
1/2 cup soy butter
4 Tbs cold water

Mix dry ingredients. Crumble in soy butter until mixture is crumbly. Add water one tablespoon at a time. Mix until the dough has formed, but is not sticky. Flatten to a disc about the size of your palm. Wrap disc in wax paper and chill for one hour in the refrigerator.

While the dough chills make your filling:
3-4 apples, peeled and sliced
1/4 cup sugar
2 Tbs flour
1 Tbs lemon juice
1 tsp cinnamon

Combine apples and lemon juice. Mix with dry ingredients.

Preheat oven to 425 degrees.

Once dough is chill, roll it out on a floured work surface into a crust about 12″ in diameter and about an 1/8″ thick. Transfer onto an ungreased cookie sheet. Place filling in center with about four inches of dough around the edge. Fold edges of dough on top of the filling, leaving an opening in the center. Gently press folded edges together so they don’t uncurl. Sprinkle top with a little extra sugar for a sparkle and bake for 20 minutes or until the crust is golden.

Keep in mind this free form crust can turn out different in shape every time!

One Comment leave one →
  1. Cristobal permalink
    March 5, 2010 7:49 pm

    Hey! Thanks so much for the recipe! It was quick and delicious! :)

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