Apple Almond Galette
A rustic, delicious riff on apple pie. The apples sit on a layer of almond cream encased in a buttery, flakey pie crust.
Prep Time25 minutes mins
Cook Time45 minutes mins
Course: Dessert, Snack
Cuisine: American
Keyword: almond cream, Apple galette, apples, zoe bakes
1 mandolin optional
1 food processor
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
Galette shell: Use Dorie's Pie crust recipe link below
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!).