Saturday, September 20, 2014

Apple Streusel Galette

Apple Streusel Galette

At first I was going to call this "Panless Dutch Apple Pie," but apparently it's called a "galette." Whatever you name it, it's delicious. Everything I love in an apple pie: plenty of buttery, flaky crust, sweet & tart tender granny smith apples, and a sweet & crisp streusel topping. Mmmm. This one was made in honor of my friend Christie who loves most baked goods involving apples. She came over last night for dinner and a yarn shopping trip--then she later showed me how to start crocheting an afghan. Good times indeed. 
This is just a nice, relatively easy, yummy way to eat some apple pie. It's even great for breakfast. Give it a go.

Apple Streusel Galette

Streusel Ingredients:
  • 1/2 cup white sugar
  • 1/4 cup graham cracker crumbs
  • 1/4 cup all purpose flour
  • 3 tablespoons butter, cut into 1/4 inch slices
Filling Ingredients:
  • 3 medium granny smith apples
  • 2 tablespoons lemon juice
  • 3 tablespoons brown sugar
  • 3 tablespoons all purpose flour
  • 1/2 teaspoon ground cinnamon
Crust Ingredients:
  • 1 ¼ cups King Arthur Unbleached All-Purpose Flour, plus more for dusting
  • ½ teaspoon salt
  • 4 tablespoon butter
  • 3 tablespoon Crisco (vegetable shortening)
  • 3-4 tablespoon ice cold water
  • flour for dusting 
Preheat oven to 400 degrees Fahrenheit, and line a baking sheet with parchment paper. Set aside.

For the streusel... in a medium bowl, mix the white sugar, graham crumbs and flour. Add sliced butter and toss to separate butter slices. With your fingers, gently smoosh the butter into the dry ingredients until butter is entirely incorporated and the mixture looks like wet sand, with some clumps here and there. Set aside in the refrigerator until ready to use.

For the filling... peel, core, and quarter the apples. Slice each quarter into 1/8 to 1/4 inch slices. Place all of the apple slices in a medium bowl, add the lemon juice, brown sugar, flour, and cinnamon, and then fold gently to disperse the dry ingredients. Set aside while you prepare the crust.

For the crust... get two square pieces of wax paper. Place one on a flat surface for rolling, and lightly flour the wax paper. Then, in a medium bowl, combine the flour and the salt. Using a pastry blender or two knives, cut the butter into the flour until you have quarter-inch chunks of butter. Add the vegetable shortening and continue cutting until you have some sandy parts and some larger chunks of butter and shortening (a few quarter-inch chunks here and there--see pic below). Drizzle in the ice water and toss with a fork until the dough starts to clump. 

Then use your hands to gently knead the dough into a relatively cohesive mass--be careful not to over work the dough, or your crust will be tough. Turn out onto the lightly floured wax paper, sprinkle with a little more flour and top with the other piece of wax paper. Roll the dough out into a rough 13-inch circle (dough will likely extend beyond the wax paper--just keep the surface floured so it doesn't stick). 

Remove the top layer of wax paper and carefully turn dough over onto the prepared baking sheet with parchment. Remove the wax paper and center the dough on the pan/parchment. 

Assembling the galette... Pour/scoop the apples into the middle of the dough circle, leaving about 3 inches apple free. Try to make sure the top of the apple mound is slightly flattened so that it can hold more streusel. Carefully scoop the streusel all over the apple mound. Now, fold up the dough edges to form rough pleats around the edge. Press lightly to make sure the pleats hold.

Bake galette at 400 degrees for 45-60 minutes, or until nicely browned and a knife inserted into the center meets little resistance. Check the galette about halfway through baking. If the streusel seems to be browning too quickly, place a piece of aluminum foil on top without pressing down--just let it sit there on top.

When done, remove from oven and allow to cool for 20-30 minutes before serving. 

Serves 4-6

Crust dough before water is added.

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