Sunday, November 9, 2014

Apple Galette (Video)

YouTube Link: Apple Galette
More Videos: Helen's Kitchen Channel

Good apple varieties for baking: honey crisp, pink lady, granny smith, golden blushing, golden delicious, Northern spy, braeburn.  

Bad apple varieties for baking: cortland, macintosh, red delicious

For apple filling:
4 medium apples, peeled, cored, cut into wedges
1/4 tsp cinnamon
1/2 tsp vanilla extract
Squirt of lemon (2-3 tsp depending on how sour the apples are)
4 Tbsp sugar
Tiniest pinch of salt 

For shaping:
2 Tbsp sugar to put on the bottom of the dough under the fruit
1 Tbsp butter to brush dough and apples
1-2 Tbsp sugar to sprinkle on top of shaped galette

For glazing the apples:
Juice released by the apples
1 Tbsp apricot preserve

All instructions are in the video.


Jan D. said...

Hi Helen, thanks for the recipe. I'm going to try it out tomorrow, I've already made the dough. Now, I'm wondering, is "half a batch" the usual half of the entire thing or a half of the half, i.e. half the amount for a tarte?

Thanks, Jan

Helen said...

Hi Jan,

1/2 batch of dough (using my recipe) is 1 disk of dough. The whole dough recipe will produce 2 disks which will make 2 galettes of the size you see in the video.


Jan D. said...

Thanks, Helen, it came out great :)

Jane W said...

Helen,it came out great and tasty!! Will make another one today!
Jane Wong

Anonymous said...

My oven has the heating elements at the bottom so unable to place at the bottom. Will the first rack on the bottom do?

Helen said...

bottom is not the floor of the oven (that's where the heating element is). Bottom rack is first notch where the rack can go.

Nicole said...

I tried your pie today. It was finished in 10 minutes. It was so much better than my American apple pie recipe!

Holly said...

I've been trying to do this with pears; I add a little cardamom into the spice mix. Trouble is, they're super juicy and don't release enough by maceration, so I literally have to cut a slit in the side of the galette, drain the pie (!) and then use it as more glaze. It still tastes great, but it's a little dangerous! Any thoughts on how to get juice out of pears before loading the galette?

Helen said...

Hi Holly,

What type of pears are you using? I would suggest bosc. Anything else will definitely produce way too much juice.

Anonymous said...

Can the dough be used sooner than overnight?

Helen said...

you can use it in 6 hours or so