My original idea was to make individual apple pies using my large muffin tin. Well it’s nice when you decide to do this, prepare everything, and when it comes time to roll out the dough your muffin tin is no longer in your house. So plan B, I’ll just make a pie. But then you realize someone decided to use both your pie pans for a little side project and forgot to replace them. So plan C, go pie a pie pan. But of course it’s Thanksgiving around 3pm and there are no stores open and the ones that actually are happen to be sold out of pyrex pie pans. So plan D, galettes. If only I were in my right mind I would have though about galettes before plan C, but what can I say.
I am not a dough fan. And lucky for me Josh would rather make one for me than have me bye a premade one, so thank you Joshua for making and rolling out my crust. We used a spelt recipe. Here’s the link. This crust was good but maybe a bit heavy due to the shortening. We use a good quality shortening from Whole Foods, but still not quite my style. The taste was good though.
As for the apple filling I did not measure out anything. It was just one of those days. And it’s a good thing I didn’t measure since I prepared about 8 apples, cooking them with the ingredients listed below and realized I wanted more apples. So I peeled more and cooked another round!
- ~ 14 Apples, peeled and sliced, I used my Fuji’s from the Market
- Lemon Juice
- Lemon Zest
- Light Brown Sugar
Most people recommend using a tart apple for apple pies but I have so many Fuji’s I used those instead. But since they are a sweeter variety I went light on the sugar. I cooked the above listed ingredients in a pot until just tender. As I mentioned I wanted more apples so I went ahead and cooked another batch and combined them both. In doing this my apples produced a lot of liquid which I didn’t want to drain out and lose the flavor. So I ended up draining it out into a small saucepan, adding some tapioca pearls, cooking it until thickened up, and adding it back to the apples. See you can fix anything!
Josh rolled out my pie dough into circles maybe 12 inches across. I placed a heaping cup of apples in the center and then folded up one side creasing it as I went around. Sprinkle dough with sugar. Place galettes on a cookie sheet covered in parchment paper and bake in a 375° oven for ~35 minutes until crust is nicely browned. I did rotate them every 15 minutes so the back ones wouldn’t cook more than the front ones.
A few notes…
- Next time roll the dough out a bit thinner and also make them smaller. Way too much dough for me.
- Since the apples aren’t completely closed into dough they get much more heat while cooking. So next time I will cook them less or cut them fatter. I like nice hearty bites of apple.
- Use more apples per galette.
- Pull the dough up harder when forming the galette as mine flattened out a bit more than I would have liked while baking.
All in all not bad for my first free form pies!