20 January 2012

French Apple Galette, step-by-step

A galette is the French version of an apple pie--simple, free form crust hugging barely-sweetened fresh fruit.  It is light, simple, and incredibly easy if you use pre-made pie crusts (though  Jacques Pepin would cry if he heard that).

Quick Apple Galette

Serves 6-8

1 refrigerated pie crust, warmed on the counter top
¼ cup raisins
¼ cup golden rum
4 apples, peeled and sliced ¼ inch thick
2 tablespoon sugar
½ teaspoon cinnamon
1 tablespoon honey
1 tablespoon butter, cut into small pieces

Preheat the oven to 400°F.

Place the raisins and rum in a microwave safe bowl and heat at 40% power for two minutes.  Combine the sugar and cinnamon in a small bowl. Set both aside.

On a lightly floured surface, roll out the pie crust gently with a rolling pin until it measures about 14 inches in diameter.

 Arrange the apple slices in slightly overlapping concentric circles working from the center outward, leaving a one-inch border all around.

Drizzle the honey evenly over the apples, then sprinkle the sugar-cinnamon mixture evenly over the apples, drain the raisins and scatter them on top (save the rum--it will taste like brandy!), and dot the apple layers with he pieces of butter.

Fold the edge of the crust up over the apples to create a one-inch border

and bake the galette about 1 hour or until apples become golden brown on top.  Allow to cool at least 20 minute before cutting.  Serve with whipped cream or ice cream if desired.