Fall Apple and Honey Galette

by Heather Blackford September 28, 2020

Ingredients:

Crust

1 and 1/2 cups all-purpose flour, plus more for work surface
1/4 cup granulated sugar
1/4 tsp salt
1/2 cup (1 stick) cold unsalted butter, cubed
1/4 cup ice cold water
OR use already made pie crust works well too

Filling & Topping

2 – 3 large apples, peeled and sliced into 1/4 inch slices (about 4–5 cups slices)
1/4 cup packed light or dark brown sugar
1 and 1/2 Tbsp all-purpose flour
2 tsp fresh lemon juice
1 tsp ground cinnamon
1/4 tsp ground nutmeg
4 Tbsp (at least) of Rango Honey
egg wash: 1 large egg beaten with 1 Tablespoon milk

Instructions:

If making the crust:

Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour.

As the dough chills, prepare the filling:

Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready.

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

On a lightly floured work surface, roll the dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.

Arrange the apples into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges. Drizzle 3 Tablespoons of honey over the filling (not the crust). Brush the crust edges with egg wash.

Bake until the filling is bubbly and the crust is golden brown, about 35-38 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.

Serve with extra honey drizzled on top!

Really good honey!

Great honey with a little citrus twist.
The orange flavor is very mild but adds a nice touch.
So far Mesquite is my absolute favorite though.

WONDERFUL

All the varieties of honey are amazing. My personal favorite is probably the orange honey. The pepper junkie hot sauce is soooo good! It was packed promptly and so so nicely with a personal message. They take pride and it shows! Thank you Rango staff for all you do!

Not received

I haven’t received it yet

Future Gift

I purchased the set intending to give it to my mother-in-law (unless I change my mind and keep it for myself, you never know). I know she will like it as Rango Honey is hard to beat, especially the orange blossom!

Yummy 😋

Thank you for the 5-star review! We are so glad you are loving our Pepper Junkie Hot Sauce. Thank you for your support, we appreciate you!

Fall Apple and Honey Galette

Ingredients:

Crust

Filling & Topping

Instructions:

Let customers speak for us