I don’t know what it is about summer that makes me in the mood for a galette. Juicy summer peaches, black plums, plump little blueberries ooh my, I just want them all baked in a flaky pie dough. Ill take 6, please and thank you.
I was in a huge mood to make one last week and since my kids ate all the summer fruit we had in the house, I went with granny smith apples. Really honestly, an apple galette feels more fall-ish to me but I wanted to make something that was fun and easy and required minimal ingredients- ones I usually have already stocked.
I keep frozen parve (non-dairy) pie crusts in my freezer for just this reason, sometimes you just are in the mood to make a pie! A galette is a fancy word for an open face pie. Which really means, lets see how little effort I can put into this, call it rustic, and then shove it in my mouth.
Its super easy to do especially if you already have the pre-made pie crusts on hand.
Take the pie crust out of the freezer and let it thaw for 15 mins. Usually these pie crusts come in a tin, and can be hard to remove, but I find that if you lift the edges a little off the tin and then flip it upside down the pie crust should fall down. Thanks gravity!
Flatten out the crust and roll it out just slightly. Or if you are lazy like me, just use your fingers to flatten, and pat the edges back together when they crack. They will crack, its ok, its rustic.
Peel the apples, slice them thin, sprinkle them with brown sugar, cinnamon, and a little bourbon vanilla extract (from trader joes, you can also use regular vanilla), and let the flavors mix for a couple minutes.
Scoop the apple filling into the center of the pie dough. I say scoop because you don’t want to get all the fruit juices in the pie, try to drain it as much as possible. Make sure you have about 1 inch or so left of dough bordering your filling.
Starting from the top, fold the dough over the edge of the filling, and work your way around till you have created a shape like so:
Its easiest to do this on a piece of parchment paper, because then you can just lift the paper onto the baking sheet instead of having to lift the whole tart and risk it breaking everywhere. You definitely definitely definitely want parchment paper under this so that when it leaks (remember its rustic) it won’t make a massive mess and you’ll have an easy clean up.
I like to brush the edges of my dough with a beaten egg and a sprinkle of sugar. It helps to create that golden look, and will add sweetness too!
Bake for 18-20 mins ( I did exactly 19 minutes) and admire your rustic piece of work/pie.
Scarf it down!!
- 1 frozen pre made pie crust
- 2 Granny smith apples, peeled, and sliced thin
- ½ tsp cinnamon
- ⅓ cup brown sugar
- 1 tsp vanilla or vanilla bourbon extract (from trader joes)
- 1 egg for egg wash only (optional)
- Preheat your oven to 375 degrees
- Take the frozen pie crust out of the freezer and thaw for 15 minutes
- Meanwhile combine the apples, cinnamon, brown sugar, and vanilla extract in a small bowl and mix
- Lift the edges of the pie crust from the tin and invert onto a piece of parchment paper.
- The pie should fall easily off the tin. If not try to remove it gently.
- Roll out dough and flatten slightly, pinch together and big cracks.
- Scoop the apple filling into the center of the pie crust, leaving juices in bowl.
- Leave 1 inch border of dough around filling.
- Fold dough over filling all the way around the pie crust.
- Brush with beaten egg and sprinkle with sugar for a golden crust.
- Bake for 19 minutes.