Problem: I don’t have a pie plate. I used too. But ever since we moved, the thing just up and disappeared. Like socks in the dryer. Gone. Never to be seen again.
This isn’t an issue for my everyday life. It’s not like I make pies on a regular, or even semi regular, basis. Now ice cream, I make that on a regular basis. And by regular, I mean daily. The ice cream on this galette is a brown sugar vanilla bean. It’s basically just my vanilla bean ice cream, but with brown sugar instead of granulated. So dang good.
Anyway, I gave up looking for my pie plate and I also kept forgetting to go buy one. Which left me with basically one option: a galette. Which is not a bad option, at all. If you’ve never made a galette, please do. They’re so incredibly easy you may never make a real pie again. No crimping edges, or patently waiting and praying, and praying some more, that the sides and edges of your pie stay put and don’t slide down the baking dish. Now, if you DO plan on making a tradition pie, a key to keeping the edges in place is to NOT pull them. Just roll out the pie crust, plop it in the pie pan and lightly press it against he sides. DO NOT STRETCH IT. But, avoid the stress of it and just make a galette. The final product is just as amazing! But, you must start with a good recipe to get a great final product.
This crust, ooooohh this crust. It’s incredible. Rich, buttery, and flaky. I started with the Cook’s Illustrated vodka crust and adapted it from there. They use shortening, I used all butter. I will make it this same way every time. Super easy! It also can be made ahead of time. I made it a few weeks ago, froze it, and just thawed it in the fridge before I rolled it out. Or, if you want to make this galette for tomorrow, totally doable too! If you don’t have vodka, I also love this basic pie crust recipe.
As for the apple filling and the crumble… so sweet,cinnamon, and perfectly crunchy. I’ve been looking for a crumble recipe that was crunchy, but that didn’t have any nuts. I wanted it to be more like a thick crunchy cobbler topping, not like a crumb coating. Make sense? After some trial and error I came up with one I love. Winner-winner-chicken-dinner. I mean turkey dinner. I mean. I’m shutting up now.
The pie crust recipe makes enough for 2 galettes. The apple filling and crumble are enough for 1 galette. meaning, you’ll have 1 extra pie crust (freeze it for another time!).
- 2 1/2 cups all-purpose flour
- 1 tsp table salt
- 2 tbsp sugar
- 2 sticks (16 tbsp) cold unsalted butter, cut into 1/4-inch slices
- 1/4 cup cold vodka
- 1/4 cup cold water
- 1 egg + 1 tsp water (for the egg wash)
- 3 granny smith apples, skins removed and thinly sliced
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/4 cup old fashioned oats (instant would work too)
- 1/4 cup (4 tbsp) cold butter, cut into small cubes
Process 1 1/2 cups flour, salt, and sugar in your food processor until combined. Add butter and process until dough just starts to form in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and all the flour should be coated). Scrape the bowl with rubber spatula and redistribute dough evenly around the processor blade. Add remaining cup flour and pulse until mixture is evenly distributed.
Sprinkle vodka and water into the food processor and pulse just until the water and vodka are mixed in. The dough will be slightly sticky.
Divide the dough into 2 pieces and shape each piece into a 4 inch disk. Wrap each disk in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Or freeze for up to a few months (thaw for 2 days in the refrigerator before using).
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper (or a silpat mat).
Roll 1 disk of dough into a large flat rectangle. You can make any shape you want: circle, square, etc…
Place all the apple slices into the middle of the dough, leaving a 1-2 inch border. Sprinkle with brown sugar and cinnamon.
To make the crumble, add all the ingredients in a bowl and press together with your fingers. Mix it until all the flour is coated and the butter is about the size of peas. Sprinkle the crumble on top of the apples. Fold the dough edges over the filling.
Brush the dough edges with egg wash.
Bake for 40-45 minutes, or until the edges are nice and golden brown.
Cool completely. Slice and serve with your favorite ice cream.
*This can be made a day ahead of time and left at roomy temperature.
Crust recipe adapted from Cook’s Illustrated