One of our favourite things to do in the Fall is pick apples. It’s more about the outing than the picking as that usually doesn’t take much time. We have fond memories of when Tessa and her brother Aidan were small, before we owned our farm, we’d go with neighbourhood friends from the city for a day in the country.
We are lucky now that our closest neighbour’s have a beautiful orchard on their farm. They started planting trees 15 years ago and have many varieties. One day soon we are going to pick their brains for apple advice as this is something we’d love to have on our farm.
What a perfect fall day. There was a slight chill in the air so we threw on our comfiest knit sweaters and went to their orchard. They have apples, plums, and pears so of course, we got some of those as well.
That evening, we made a delicious Apple Galette with our fresh pickings. We hope you enjoy it. Please leave us comments and let us know!
We LOVE this dough recipe. It is easy, flaky, light, and so delicious. Through many attempts and tests, this recipe is much better if you use a food processor, as minimal handling leaves the dough flaky and light.
1 ¼ cup flour, plus more for dusting
1 tbsp granulated sugar
¼ tsp salt
½ cup unsalted cold butter (cubed)
4 tsp ice water
1tbsp lemon juice
3 apples, very thinly sliced into rounds, peel can be left on
1 tbsp ground cinnamon
3 tbsp brown sugar (adjusted to your sweetness liking)
2 tbsp lemon juice
1 egg beaten
2 tbsp coarse turbinado sugar
Directions with a food processor:
Place flour, sugar, and salt into a food processor and mix.
Add cold cubed butter and mix on high until crumbs form.
With the processor running, add 4 tsp ice water and 1 tbsp lemon juice through the spout and mix until dough forms.
Remove dough from food processor and place on a floured surface. Dough should not be sticky, if it is, dust with flour and knead minimally. Form into a ball.
With rolling pin, roll ball out to 1/8” thick circle shape for one large galette or cut in half and roll into 2 circles for two small galettes. Set aside and make the filling.
Directions with a pastry cutter:
In a large bowl, combine flour, salt, and sugar. Add in ½ cup cold cubed butter and use a pastry cutter to break down and combine into coarse crumbs.
Add ice water and lemon juice into the dough mixture and use a pastry cutter to combine. For a flakier dough, try not to handle the dough too much, as you want to keep the butter cold.
Preheat oven to 400℉
In a medium-sized bowl, place cut apples, ground cinnamon, sugar, and lemon juice and mix until apples are fully coated.
Place dough ball on parchment paper and roll out into one large circle. Edges will be uneven.
Place apple mixture in the center of the circle, leaving space at least 1” on the outside so you can fold pastry over filling.
Fold pastry over to cover the edge of the fruit. Beat one egg and brush it over the pastry then sprinkle with coarse turbinado sugar.
Bake for 40 minutes for a large, or 20 minutes for two small galettes or until tops are golden brown.