The countdown begins, for real now! Thanksgiving is on Thursday except we are doing ours on Wednesday this year which I’m looking forward too. An actual holiday where I have absolutely nothing to do but lay on my couch, watch football and eat leftovers!
This year’s dessert is an Apple Galette. What the heck is a galette? A galette is essentially a tart where the pastry is free formed around the filling instead of being cooked in a tart pan. I love the idea of a galette being rustic. No two will ever be the same and quite honestly, I love the look of all things rustic. Especially when they taste delicious like this Apple Galette.
Apple Galette is as easy to make as well, apple pie.. maybe easier. You don’t need to get all fancy to figure out how to get the pie crust all crimped and pretty! All you have to do is fold up the edges around the filling and well you’re done. Once you make one, you will get it and it will be your new favorite dessert! The pastry crust can even be used with savory fillings, which I can’t wait to try!
Now that I have been blogging for a few years now, I have collected quite a few recipes that are great for Thanksgiving! Click on a few links if you need some last minute ideas!
Enjoy and Happy Thanksgiving!
Apple Galette is a rustic rendition of a good ol' American pie! I may even love it more because there is little skill involved in making this delicious dessert! Perfect for your Thanksgiving table.
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 stick cold butter, cubed
- 1/3 cup ice water
- 5-6 apples, I used Gala and Fugi
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 2 tablespoons lemon juice
- 1/4 cup apple butter
- 2 tablespoons butter, melted
- 2 tablespoons sugar
In a food processor add both flours, salt, and sugar. Pulse a couple of times to combine. Add the butter and pulse about 10 more times. You want to see pea-size pieces of butter. Slowly sprinkle in the water until the pastry comes together. Dump the mixture out on a board and with your hands form a ball and flatten out to a disk. Wrap tightly in plastic wrap and place in refrigerator for at least a half hour up to a few days.
Peel and core the apples and cut into 1/4 slices. Place the sliced apples into a medium-sized bowl and add the brown sugar, lemon juice, cinnamon, and ginger. Mix to combine well. Set aside.
Preheat oven to 400 degrees and get the pastry dough out of the refrigerator. Place the dough on a lightly floured work surface and roll out with a rolling pin to 1/4 inch thickness. Spread the apple butter evenly around the dough and pile the apples in the middle. You will have extra liquid from the apples, DO NOT add it to the galette. Carefully fold the sides up and around the apples. Brush the melted butter around the apple galette and sprinkle the sugar around the edges. If there is leftover butter and sugar pour over the apples.
Transfer the apple galette to a parchment lined cookie sheet and bake for about 1 hour or until the edges become brown and the apples are tender.
Remove from oven and let cool. Serve warm or at room temperature.
The pastry dough can be frozen up to 3 months. Thaw overnight before rolling out.
You can find Apple Butter near the jams at your grocery store.