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!

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Fall Apple and Honey Galette

Ingredients:

Crust

Filling & Topping

Instructions:

Let customers speak for us