just some apples & butter

Holidays call for family gatherings. Family gatherings call for food. Food involves dessert. Therefore I bring to you delicious treats.

Easter was this past Sunday so that obviously entails a bit of a famjam. I however had to work. Yea, adult life problems. Although I wasn't there to celebrate, that doesn't mean there was one less dessert at the table. That would be ridunkulous! I managed to bake an apple galette & my sister brought it over (hi lady!). The term galette sounds fancy & makes it seem like it would be difficult to make. But don't let the name throw you off, it's very easy to make & you probably have all the ingredients to begin with. Promise! It's easy as pie (because it is!).

INGREDIENTS

Crust

1 3/4 cup unbleached all purpose flour

1/4 teaspoon salt

1 tablespoon sugar

1 1/2 sticks unsalted butter (cut into 1/2 in cubes)

2 tablespoons ice water

Filling

3 tablespoons apricot preserves

2-3 Granny Smith apples (cored, peeled, & cut into 'thin' slices)

2 tablespoons sugar

1 teaspoon vanilla

1/2 teaspoon cinnamon
1 tablespoon milk

2 tablespoons turbinado sugar (raw sugar)

• Sift flour, salt, and sugar. Blend together in a food processor (or in a bowl if being done by hand)
• Add the chilled chunks of butter & pulse. The butter should still be cold (not room temp!). If being done by hand, use a fork to blend in the butter.
• Pulse/blend the dry ingredients & butter together until the texture resembles coarse meal.
• Add 2 tablespoons of ice water & blend. If the dough has not come together, add a teaspoon of ice water at a time until the dough combines together.
• Gather the dough shaping it into a disc & wrap in plastic wrap. 
• Chill in refrigerator for at least 1 hour.
  
• Roll out dough to about 1/8in thickness and the diameter is about 12-14in. Place dough (that is on the parchment) onto a baking sheet. Chill in refrigerator for 10mins.
  It is best to roll out dough between two sheets of parchment paper so that way you can easily transfer the dough to a baking sheet.
  
• Core and peel the apples.
• Slice apples "thinly" (about 1/6in thick) and toss together with sugar, vanilla, and cinnamon.
  
• Take out chilled dough from fridge. 
• Spread 2 tablespoons or so of apricot spread on the dough in a circle, leaving about 2inches from the edges. This is where the apples will be placed. 
• Starting on the outer layer, arrange the apples in a circle. They should slightly over lap. Continue arranging the middle layers.
• Once you have arranged your apples, begin to fold up the crust edges. If the dough tears you can easily pinch it back together.
• Brush 1 tablespoon of apricot preserve on the top layer of apples.
• Brush the milk over the crust and sprinkle with raw sugar.
  
• Bake in 450degrees Fahrenheit oven for 15minutes. Lower the temperature to 375degrees Fahrenheit and continue to bake about 25minutes longer until the crust is golden brown.
• Let it cool and then remove pie from parchment & serve.

the finished product

Mmmm a warm slice w/ vanilla ice cream would be perfect

i'm hungry