Candy-Apple Galette

Serves 4

1       package of store-bought pie dough

1       large apple, sliced with skin on

1       tbs fresh lemon juice

1/4   tsp ground cinnamon

1/4   tsp ground ginger

4       tbs of apricot preserves, divided

2       tbs dried cranberries, sweetened or unsweetened

1       tbs of butter, cut into small cubes

1       tbs of milk

1       packet or 1 tbs of coarse sugar, divided

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Leave one sheet of pie dough on the counter until pliable. This will prevent the cold dough from splitting when it’s unrolled. Unroll, leaving the plastic casing on and place flat in the freezer until firm.

3. Core and slice apple. Place apples in a medium sized bowl, drizzle with lemon juice, sprinkle with ground cinnamon and ginger, and toss. Set aside.

4. Remove the pie dough from the freezer and peel off backing. Leaving 1 inch on the boarder of the dough, spread 2 tbs of apricot preserves in the center of the dough.

5. Sprinkle with dried cranberries and layer apple slices on top.

6. Once the apples are arranged, fold the edge of the dough over the apples partially covering the filling. Dot butter evenly on top of the apples.

7. Brush the border of the galette with milk. Make an aluminum-foil donut and place on the rim of the dough to keep it from over browning. Bake for 25-30 minutes, rotating the tray halfway through baking. When the apples are fork tender, remove the aluminum foil and broil for 2-3 minutes or until the apple skin blisters slightly and the crust is golden brown.

8. Remove the galette and let cool to room temperature, allowing the juices to set. “Candy” the entire galette by brushing with the remaining apricot preserves. Sprinkle the crust with sugar and enjoy!

9. This can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.



Shared by Kimiko Nakamura