Autumn’s Bounty

I love baked fruits.  I love the smell of them baking in the oven, filling the house with the warm essence of home cooking.  Who would not want, peach cobbler, apple pie, cherry crumble, blueberry buckle, etc.?  It is a fact of life.  The majority of fruit is better cooked.  At least, that’s my philosophy.  My sister made a dinner for my parents a while back with this fancy tart!  I was so jealous that I did not a) get to eat it, and b) come up with the idea my self.   It was a galette.  What could that be, I wondered?  It actually seems extremely easy to make.

apple galette

The french definition is a flat, free-form, crusty cake.  That’s it.  Yum!  I had many many apples for some reason, and decided that this would be a fun thing to make.  I definately suggest this for an easy “fancy” meal for guests.  Also, as I did not do, it would probably look better if one toke the time to arrange the apples in a pretty like manor.  When I make it again, I will do so and add the picture to this post.

Apple Galette
Adapted from

1 refrgerated pie crust (it comes with two in a package.  These are the rolled ones.)
4 cups (about 2 pounds) of thinly sliced apples
1/2 cup sugar
1 tablespoon all purpose flour
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 teaspoon lemon juice
Dash of salt

Line a jelly roll pan with foil and spray with cooking spray.  Preheat the oven to 425 degrees.  Roll out the pie crust on a lightly floured surface to about 14 inches in diameter.  Place the pie crust on the pan.  Combine the apples, sugar, flour, extract, cinnamon, lemon juice, and salt.  Arrange in a pretty like fashion over the middle of the pie dough about a 9 inch circle.  Fold a 2 inch border over the apple mixture, pressing to seal (the dough will only partially cover the apple mixture.  Sprinkle with additional cinnamon.  Bake at 425 degrees for 30 minutes or until lightly browned.  The galette may slightly leak.

For garnish, after baking and slightly cooling, drizzle with carmel sauce.  (Either sundae carmel sauce from the store, or this…)

Carmel Sauce

1/4 cup sugar
1/4 teaspoon vanilla

Place 1/4 cup sugar in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat; carefully stir in 1/4 teaspoon vanilla extract. Drizzle over galette.

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One Response to Autumn’s Bounty

  1. Pingback: Crostata Therapy « Ganache

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