Saturday, October 25, 2008

Rustic Apple Pie

I don't know why but I bought a lot of apples a couple of weeks ago. A LOT! I couldn't help myself. I went a little crazy when I saw all the different varieties available. I meandered around all the crates and containers picking up a couple of each variety as I went and before I knew it, I had a boat load! What's a girl to do? Make a pie!

Instead of making the typical pie, I went with a more rustic looking pie. (aka galette)

I keep extra pie dough in the freezer at all times for such an occasion. You can use any pie crust recipe you would like for your galette. If you want an easy (and tasty) recipe with photos, pop over to Simply Recipes.

Peel, core and slice your apples. (I used 4 granny smiths, 4 golden delicious and my favorite apple peeler/slicer) Toss the apples with 1 TBS fresh lemon juice and a 1/2 cup of sugar. Let them rest on the counter for an hour, then drain the liquid off into a sauce pan.

Caramelized the liquid over medium heat for 5-8 minutes.

To prevent a flood of juices from collecting in the bottom of the pie/galette, pre-cook your apples in the caramelized liquid for 10 minutes over medium heat to a temperature of 120 to 140 degrees. (This stabilizes the pectin and prevents the apples from becoming mushy when cooked for a second time in the oven. Temperatures over 140 causes the pectin to break down and you'll end up with an applesauce pie.)

Remove the apples from heat, adjust the flavoring to your liking (I sprinkle in cinnamon, a tablespoon or two of brown sugar and a slash of vanilla)

Let the apples cool for 30-40 minutes, stirring occasionally.

Roll out your dough and place it on a parchment lined cookie sheet. Put your cooled apples in the middle of the dough and fold the dough up leaving most of the fruit exposed

Mix a splash of water with an egg white and brush it on the exposed dough then sprinkle it with sugar and pop it in the oven.

Bake on the bottom rack 30-45 minutes at 400 degrees (until crust is brown and fruit is bubbly) Check the bottom of the pie after 35 minutes, if it is getting too brown, move it to the middle rack and lower the temperature to 350.


  1. Love your galette! Aren't they fun? And easy!

    Did you get the apple-cooking technique from Cook's Illustrated? I tried it for a pie and it worked really well.

  2. Yum Tammy..... looks good.

  3. Thanks Barbara. Yes, I did get the apple-cooking technique from CI. I could read their articles all day. :-)

    Thanks AmyRuth!