This big, rectangular version of an apple pie was inspired by a recipe from Martha Stewart and another recipe from Cook’s Country. The applesauce – my brilliant recipe with no added liquid – is the galette’s secret. You can make the applesauce at least a day ahead – I use Mcintosh apples because they cook down. It’s becoming my favourite apple dessert – it is delicious.
About 10 apples, peeled, cored, sliced
About 2 tsp cinnamon
About 3 tbsp brown sugar
About 2 tbsp fresh lemon juice
Preheat oven to 350F.
For Applesauce, in large bowl, toss apples with other ingredients. Transfer to ovenproof Dutch oven, casserole or saucepan with lid placed on baking sheet to catch any juices. Bake covered about 1 hour or until apples are tender. Mash with fork.
2½ cups unbleached all-purpose flour
⅓ cup granulated sugar
Pinch of kosher salt
1 cup (2 sticks) cold butter, cut in pieces
¼ cup ice water, plus more if needed
3 large egg yolks
For Pastry, pulse flour, sugar and salt in food processor. Add butter; pulse until mixture resembles coarse crumbs. In small bowl, blend ice water and egg yolks. With machine running, add egg yolk mixture in a slow stream just until dough holds together but is not too sticky – I had to add 1 tablespoon of ice water. Turn out dough onto a piece of plastic wrap. Wrap it and chill in fridge at least 1 hour.
On lightly floured parchment paper, roll out dough to 17-inch x 14-inch rectangle. Transfer to a rimmed baking sheet; place in fridge at least 1 hour.
3 or 4 apples, peeled, cored, sliced
Preheat oven to 375F.
Spread about 2 cups applesauce over evenly over chilled dough, leaving a 1-inch border. (Reserve leftover applesauce for another use.) Arrange apple slices on top of applesauce overlapping in an attractive fashion. Fold over edges of dough.
I large egg, lightly beaten
½ cup demarara or coarse sugar
About ¼ cup apricot jam
Brush the edges of galette with beaten egg. Dust evenly with demerara sugar. Bake in oven 45 to 55 minutes until crust is golden brown and apple slices are soft.
In small saucepan, heat apricot jam when galette is still warm and brush over apple slices. Serve galette warm with vanilla ice cream, whipped cream or vanilla yogurt.
Makes about 8 to 10 servings.