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Fall Apple and Honey Galette

Ingredients:

 

Crust

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:

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!
 
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