Apple Galette | Crostata di Mele | Apple Crusted Pie
Ingredients
Crust
- 1 1/2 cups all purpose flour (190 g)
- 1 tbsp sugar
- 10 tbsp cold salted butter (140 g)(1 1/4 stick)
- 4 to 6 tbsp of ice cold water
Filling
- 1 1/2 lbs. apples (680 g) 4- medium apples (Use your favorite ones )
- Juice and zest of half a lemon
- 1/3 cup light brown sugar packed (50 g)
- 1/4 cup raisins (30 g) soaked in
- 2 tablespoons of brandy
- 1/4 cup chopped walnuts (30 g)
- 1 tbsp honey
- 1 tbs corn starch (8 g)
- 1 tsp pure vanilla extract
Egg wash
- 1 beaten egg
- 2 tbsp sugar in the raw
Instructions
- In a food processor add flour, sugar and butter.
- Pulse until it resembles coarse sand.
- Slowly add ice cold water until dough forms.
- Remove and place on a large sheet of parchment paper. Gently form a dough.
- Add another sheet of parchment paper and roll to a circle about 14 inch across.
- Place in refrigerator for at least one hour.
- Peel and cut apples into thin slices.
- Place into a bowl with lemon juice and zest to prevent them from browning.
- Add the rest of the ingredients and fold gently trying not to break the apple slices.
Assembly:
- Remove top sheet of parchment paper. Line apples in a circle starting 2 inches away from the border of dough.
- Stack them one after the other to create a pretty design.
- Spoon over the raisins, walnuts and juice from the bottom of the bowl.
- Fold over the excess dough covering the outer edge of the apples.
- Egg wash the rolled over dough and sprinkle the sugar in the raw.
- Bake at 375°F, (190°C) for about 45 to 55 minutes depending on your oven. Serve hot with vanilla ice cream.
Video
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