Monday, October 29, 2007

How d'you like them apples?

We liked them just fine. Liked them for two days and a whole galette, no less.

When we got home from the farmer's market, I had a bag full of apples and a mind full of pie... and then realized that I didn't really want to spend the entire afternoon peeling and coring and slicing. So I went with the slacker's version of apple pie: an apple galette, which combines beautifully flaky pie crust with a generous layer of apples, cinnamon and sugar. And it requires only one and a half good-sized apples, which means you can spend more time enjoying that rare clear blue sky and less time with your paring knife.

It is also the perfect excuse to get out your brand new pastry blender - which you bought specifically for this project. (Some good must come of working in a kitchenwares store).

Apple Galette
adapted from the Joy of Cooking

For the pastry:
1 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
10 tablespoons (1 stick plus 2 tablespoons) cold unsalted butter, cut into 1/4 inch pieces
2-3 tablespoons ice water

For the fruit:
~1 1/2 large apples of your choice (I used pippin)
3 tablespoons unsalted butter, melted and then cooled to lukewarm
3 tablespoons sugar
~1/4 teaspoon cinnamon (I don't actually know how much I used - I have a heavy hand with cinnamon)

In a large mixing bowl, combine your flour, 1/2 teaspoon sugar and 1/2 teaspoon salt. Using a pastry blender, chop the butter into the flour mixture until it resembles breadcrumbs, with a few larger pea-sized pieces. Work quickly, so that the butter doesn't melt. Drizzle 2 tablespoons ice water over the flour mixture. At this point, I start using my hands to bring the dough together. If it's too dry, add another tablespoon of water, but be careful not to let it get too wet. Form the dough into a ball, flatten it into a thick disc, then wrap it in plastic wrap and put it in the refrigerator for about 30 minutes.

Preheat the oven to 425 degrees.

Use this time to prep the apples. Peel and core 2 apples, then slice them about 1/8 inch thick.

Take the dough out of the refrigerator, and, on a sheet of parchment paper, roll it into about an 11-inch round. Brush a thin layer of melted butter over the dough.

Leaving a 1-inch rim of dough bare, layer the apples in slightly overlapping concentric circles on the pastry.

Fold the border of the dough over the edge of the apples. Galette are supposed to be rustic and charming, so don't worry if it looks a little messy. Drizzle all but about 2 teaspoons of the remaining butter over the apples. In a little bowl, combine the 3 tablespoons sugar and as much cinnamon as looks good (1/4 teaspoon is a good starting point), and sprinkle over the apples.

Bake at 425 degrees for about 15 minutes, or until the pastry starts to colour. Then lower the temperatures to 350 degrees and bake for approximately another 25 minutes, until the pastry is golden brown and sounds hollow when you try to tap it and end up burning your fingers.

Pull the pan out of the oven, brush the apples with the last of the butter and let cool. Once it has cooled, transfer it to a plate (good luck with this - it's a bit tricky, since the pastry is so very crumbly). Your best bet is probably to transfer the galette with the parchment paper, and then slide the paper from underneath.

Serve with milk or tea - you'll need something, that's for sure.

And while it's best that first day, it will keep overnight if covered, and make a very tasty breakfast the next morning.


littlebijoux said...

Yum! Looks darn tasty.

I'm going to make an apple pie with gruyere in the crust, idea courtesy of my TV (the show Pushing Daisies). I need to know what you like for my friday night dinner so that I don't make something that seriously appals your taste sensibilities.

And what kind of whiskey does Matt like?

littlebijoux said...
This comment has been removed by a blog administrator.
Matt Dark said...

Why hello Katie! I'll tell you what kind of whiskey I like! I'm a bourbon guy these days. Maker's Mark, Blanton's, Basil Hayden and Knob Creek are my favorites...why do you ask?

dana said...

hey guys! i'm combining the foray for apples and the delicious demise of said apples into one post to say, brava! fantastic pics, writing, wit and essence of portland...reading this somehow makes me love this town even more, and miss you guys ridiculously :)
thanks for being so badass, seriously

littlebijoux said...

Sorry about the multiple comments, I didn't realize you were screening :)

Matt, I ask about the whiskey because of the dinner I've invited the two of you on, and I hear you pretty much only drink whiskey... or bourbon, apparently!

I'm looking forward to this combined effort of deliciousness at ma house!

Shannon said...

Katie -
no worries about the comments - I've given up on moderation... way too much trouble. And don't worry too much about the dinner party - I'm not as picky as it seems. Well... I'm a very resourceful picky, anyway. And what can I bring? A sweet or savoury aphrodisiac?

and Dana! we miss you, too. Food and chess next week, perhaps? Between open houses and midterms this week is a bit daunting.... I promise an actual dessert this next time, as well. None of this stupid green tea langue du chat business.

littlebijoux said...

Shannon- I have a deep dish apple pie in the oven as I type, and I thought you should know about it.

Since Aphrodisiac Party is happening next week now, and you are working, I would say bring wine as we discussed, and maybe you and I can whip up something for dessert. I'm still in the process of trying to decide what kind of aphrodisiac flavors I want to go with!

Do you like anise at all? I think it's kind of weird, but can be good in the right things.

Anonymous said...

Hey Shannon,
It's Kimberly your Aunt Kathy's daughter (Michael's sister).

I wanted to introduce myself since in your 23 years we have never met. GREAT reading!!! I have enjoyed myself so much with you whimsical humor and creativity.

Please continue with the wonderful recipes I can't wait to try them out (especially the SALSA :]) Yum!!!