Apple Almond Galette (You’re the Apple of My Pie)
When the fall season rolls around, apples begin to crop up at our farmer’s market. Gone are the days when the only available apples were Red or Golden Delicious (thank goodness)! The variety of apples is mindblowing. My intention is to just get a few, but I invariably end up with what feels like a bushel of apples.
Here, There, and Everywhere…Apples
This is why I am constantly bookmarking recipes that sound wonderful and highlight apples knowing full well I won’t be able to resist the fall bounty of apples. Luckily, I found an Apple Almond Galette from Zoe Bakes. It’s the perfect recipe “to show off them apples”. Get a combination of apples, Fujis, Mutsus, Braeburns, Jonagolds, or Honeycrisps. Yes, you can get them ALL these days.
Better yet, you don’t have to peel the apples as the PEEL is part of the apPEAL of this galette, it’s a win-win and why you want a variety of apples. Use a mandolin (carefully) to thinly slice the apples. A knife is very doable, it will just take a bit longer than a mandolin. The filling is an almond cream easily made in a food processor and consists of almond paste, eggs, butter, and a touch of almond extract. A lovely combination-apples and almonds.
For the galette crust, I used Dorie’s pie dough (1/2 recipe), but feel free to use your favorite pie crust. You will need enough dough to create a 13 to 14-inch circle. Roll your dough on parchment paper so you can then slide it all onto a baking sheet, easy peasy. Spread the almond filling in the center of the dough leaving a 2-inch border. Next, take stacks of your sliced apples and arrange them ARTFULLY on the almond filling. Then fold the edge of the dough over the apples.
The finished galette is not only gorgeous, it’s delicious. Serve it with softly whipped cream or ice cream.
This galette is now part of our holiday dessert menu every year. It’s a keeper!
Apple Almond Galette
Equipment
- 1 mandolin optional
- 1 food processor
Ingredients
Pie Crust
- 1 recipe of Dorie's pie dough will make 2 galettes
Almond Cream Filling
- 4 oz almond paste
- 2 tbsp unsalted butter room temperature
- 1 tbsp all-purpose flour
- 2 tbsp sugar
- 1 egg yolk
- 1 tsp vanilla
- 1/2 tsp almond extract
Da Apples
- 5 large Apples thinly sliced on a mandoline or use a sharp knife and slice
- Egg wash 1 egg mixed with 1 tablespoon water
- 2 tbsp granulated sugar for sprinkling over top Can substitute raw or Demerara sugar
Instructions
Galette shell: Use Dorie's Pie crust recipe link below
- Roll the chilled pie dough to an 1/8-inch-thick circle = 13-14" circle on a piece of parchment paper on a baking sheet or slide the parchment onto a baking sheet.
Almond Cream
- In a food processor blend the almond paste, flour, sugar, butter, almond and vanilla extracts and yolk until smooth. Spread over the center of the dough, leaving about a 2-inch ring on the outside.
Assemble
- Arrange apples over the almond cream. Fold the uncovered dough over the apples and pleat to keep it in place. Freeze the galette while you preheat the oven to 425°F.
- Brush the crust with the egg wash and sprinkle the sugar over the crust and apples.
- Bake at 425°F for 20 minutes, then reduce the heat to 350°F and bake for an additional 25 minutes or until the apples are tender. Allow the galette to cool to room temperature before sliding it onto a serving plate.
- Garnish with toasted almonds if you like and serve with a bit of Greek yogurt or whipped cream or ice cream (I like vanilla!).