Here’s the thing, there’s a lot of pressure when baking a pie. Sure, everyone expects it to be delicious, but people also expect pies to be pretty. There’s crimping the edges or making a lattice top or cutting out maple leaves out of the excess dough and arranging them into some sort of cornucopia — whatever it is, people expect beauty. Enter the galette. A galette is intentionally rustic. It’s the imperfections that give it it’s undeniable beauty. And here’s the best part — the fruit to crust filling ratio favors the crust more than a pie. So each bite is perfectly balanced.
Apple and Honey Galette
- 1 ¼ cups all purpose flour
- 1/2 teaspoon kosher salt
- 10 tablespoons (1 ¼ sticks)
- chilled unsalted butter,
- cut into 1/2-inch cubes
- 2-4 tablespoons ice water
- 3 Granny Smith apples, peeled, cored, cut into 1/8-inch-thick slices
- 3 tablespoons sugar, divided
- 1 teaspoon finely grated lemon zest
- 1 tablespoon honey
- 1 egg, beaten (for brushing on pastry)
- 2 teaspoons course sugar
Blend flour, salt and 1 tablespoon of sugar in a food processor. Add the butter and pulse until mixture resembles coarse meal and some pieces of butter are about the size of chickpeas. Add 2 tablespoons ice water and pulse until dough begins to clump together. The dough should feel like wet sand. Add more water if needed. Form the dough into a ball and flatten into a disc. Wrap tightly in plastic wrap and refrigerate for at least 2 hours and up to 2 days.
Bring the dough back to room temperature and roll out dough on well floured surface to 1/8-inch-thick round, 14 inches in diameter. Transfer dough to a parchment lined baking sheet. Chill 15 minutes.
Preheat oven to 400 degrees.
Combine apple slices, 2 tablespoons sugar, honey and lemon zest in medium bowl; toss to cover all of the apples. Arrange apple slices in concentric circles, overlapping slightly and leaving 1 1/2 inch border. Fold plain crust border over apples, crimping as you go. Pinch together any cracks. Don’t worry, it should look rustic. Brush crust with egg. Sprinkle crust edges and apples with course sugar.
Bake galette 30-40 minutes until crust is golden. Remove from oven and slide a knife between parchment and galette. Cool on a wire rack for 10 minutes. Cut into wedges and serve warm or at room temperature. Drizzle with more honey if desired for an extra sweet year.