Apples: Homely, but delicious
My boyfriend’s parents live on an acreage in Langley and happen to have a couple of apple trees on their property . . . lucky for me!
Because he’s lovely, K. picked a bushel (or what seems like a bushel) of apples from the trees, which would likely qualify as organic because they’ve never been sprayed. They’re not all the prettiest specimens and are of questionable heritage, but they are delicious!
Which means apple recipes are on the way for the next little while.
I doubled the recipe when I made Apple Cup Pies just over a week ago, and ended up with enough dough left over for a single-crust pie. Because I wasn’t sure how big a pie I’d be able to make, I decided to make a more rustic pie — a galette, if you will. I surfed around to find roughly what I wanted and came upon Mark Bittman’s Free-Form Apple or Pear Tart on Bitten from October 10, 2008. Almost exactly a year ago — it was meant to be. I used my leftover dough and his idea for apple preparation and cooking, expanded a bit and came up with this recipe.
It turned out better than I’d expected, likely due in part to the lovely apples and the delicious dough.
Apple Galette
Here’s a rough recipe.
Apple Galette — adapted from Mark Bittman’s Bitten blog
Dough from this recipe at Eggs on Sunday
4 medium apples, peeled, cored and thinly sliced
1 tsp cinnamon
1/4 tsp nutmeg
2 T brown sugar
1 T butter, cut up into small pieces
1. Preheat oven to 400 F.
2. Toss cut apples with cinnamon and nutmeg and set aside. Roll out pie dough until 10 to 12 inches in diameter and place on large baking sheet. Arrange apples in a rough circle in the middle of the dough, leaving a couple of inches of clearance on the sides. Fold dough over, sprinkle apples with brown sugar and dot with butter.
3. Bake for 20 to 30 minutes (I needed about 28) or until crust is brown and flaky and apples are tender.
