Piecrust freaks me out. I’m sure you’ve been there, right? A successful piecrust just seems to me such a hit or miss thing. Did I add too much water? Did I add enough? Are my lumps of butter too big? Too small? Oh the second-guessing never ends! It’s enough to send me diving into bed and pulling the covers over my head while I wait for the dough to chill. Sometimes I think all my latent insecurities come out in my pie dough.
So I was really glad when this apple galette from Smitten Kitchen turned out all right! I don’t currently own a pie dish (at least not in China), so the rustic form of the galette was perfect for me to toss onto a pan and into my little toaster oven (this is pared down cooking, folks!). And the crust was flaky, buttery and flavorful – maybe not as tender as I’d like (which is probably totally my fault), but sturdy enough to hold together the galette without a pie dish. My husband and I finished the pie in one day…and when we realized we had just eaten ¾ of a stick of butter between the two of us…well let’s just say we didn’t mind as much as we should have.
Simple Apple Galette
Adapted from Alice Waters via Smitten Kitchen
I know this is supposed to be simple, but it was a bit bland to me, even with the bit of cinnamon I sprinkled on top. Next time I might add a bit more cinnamon and some brown sugar.
1 cup all-purpose flour
½ tsp sugar
1/8 tsp salt
¾ stick butter, cut into ½ inch cubes
3 ½ tbsp ice water
3-4 large apples
2 tbsp unsalted butter, melted
2 tbsp white sugar
2 tbsp brown sugar
large pinch cinnamon
Mix flour, sugar and salt. Cut butter into flour with a pastry blender or fork until mixture resembles coarse cornmeal with a few pea-size butter lumps. Add ice water and toss mixture with hands as it clumps together. Add more ice water, a tablespoonful at a time, until dough holds together. Shape it into a ball, wrap with plastic wrap, and flatten into a disk. Stick it in the fridge while you prep the filling.
Make filling and assemble pie
Cut apples into thin slices.
Preheat oven to 400 F.
Roll out the dough into a 12-inch circle (do this between two sheets of plastic wrap to avoid sticking). Arrange apple slices, overlapping, into an approximately 9-inch circle in the center of the dough. Sprinkle cinnamon and brown sugar over apples. Fold up the sides of the dough, pleating when needed.
Brush top of crust with melted butter, then drizzle the remaining melted butter over apples. Sprinkle the whole pie, including the crust, with white sugar. Bake for about 45 minutes until crust is browned and apples are tender.
If desired, brush apples with warmed apricot jam before serving (though I was too lazy to do that).