Rustic Apple Galette
Here lately my days are running together.
It is getting closer to the end of the school year. Can you believe my little Monkey Girl will finish up the 9th grade in a few weeks.
So when I got the opportunity to get into the kitchen with her, I jumped at the chance. This time I told her we could make whatever she wanted.
Her choice, rustic apple galette.
It is like a free form apple pie, without a top.
It always seems like the big events like finishing 9th grade, happen among all the everyday got to do things of our lives. A wise woman once said that if you wait to have a baby when you can afford it, you will have no children.
I found myself for the longest time living in the little kid years, only to be recently jarred awake to find that I am now the parent of a teenager.
My friend Lisa has a saying, “Life happens while you are making other plans.”
Nothing resonates to me more right now than that.
I have to make meatballs for Cathy Petrusky’s retirement party and weed my vegetable garden and plant more flowers in containers for my yard before I return to work on Monday morning. I will have more opportunity to blog, usually at the spur of the moment.
In the meantime, I know I cant stop her from growing up, I do plan on enjoying these little moments as much as I can.
3 cups all purpose flour
1 teaspoon salt
1 1/2 sticks cold butter
6 tablespoons cold water
3/4 cup vegetable shortening
5 apples peeled and sliced
I used three granny smith and two golden delicious
1/2 cup brown sugar
1/2 cup granulated sugar
2 teaspoons flour
1/4 teaspoon salt
1/2 lemon juiced
6 tablespoons butter
For the galette crust: Combine the flour and salt in a large bowl. Add the butter and shortening. Using two forks or a pastry cutter combine all together. I should look like wet sand. Add the water and vinegar and combine. Split the dough in half and put each in a zip lock bag. Press each down to make a disk. Store in the refrigerator for at least a half an hour.
Meanwhile make the filling.
In a big bowl combine the apples, sugars, salt, flour and juice. Set aside
When the crust is properly chilled, remove from the refrigerator and roll both of them out. Add flour to both surface and rolling pin to make sure it does not stick. Put your crusts on a sheet pan with parchment paper.
Place half apple mixture on one crust and then on the other one. Fold over the edge of the crust to about 3 inches. Dot the top of each with butter.
Bake until golden and bubbly about 40 minutes.
Peace be with you,