A Taste of Fall.....
The cool, crisp air of Fall along with thunder clouds yesterday was a welcome change in season around here! The leaves are beginning to turn, the air is fresh, and the smells of soup and cider and spices fill the home. It was nice to be able to turn a recent apple Harvest into a few apple pies to share with the family. The pie on the left is an Apple pie that my daughter in law made, while I made the one on the right. I hope to talk her into sharing her recipe in the future, when she has a few minutes to spare from caring for our grandchildren. There is plenty of pie to go around, and a nice mix of flavor to enjoy with a cup of coffee or tea and some wonderful conversation.
We enjoy the flavor of many different apples, and the contrast of flavors and textures offered in the area are tremendous. Local apple orchards are a fun destination this time of year. The Fugi apple was the apple of my choice for this recipe, but others will work fine as well. The Fugi apple brought a crisp, tart finished flavor to the Apple Galette, a french farm style pie.
French Apple Galette
For Dough place following ingredients in a food processor:
3 cups Whole Wheat Pastry Flour * 1/4 cup organic cane sugar * 1 cup butter (very cold)
Process in short bursts until mixture resembles coarse meal
Add 3/4 cup ice cold water
Process until incorporated then wrap dough in cling wrap and place in refrigerator while preparing filling.
Filling: Wash, core, peel, and slice about 12 apples. (keep slices in bowl with cold water and a teaspoon lemon juice or citric acid to prevent browning) *Pre heat oven to 425 Degrees Fahrenheit
*Remove dough from fridge and place between two sheets of waxed or parchment paper. Use rolling pin and roll out dough to desired shape. Move dough to deep dish pie plate, removing paper (Dough should extend a few inches beyond edge of dish.)
*Drain apple slices and stir in: 1/4 cup organic cane sugar, 1/4 cup raisins, 1 tablespoon almond extract, 1/4 cup melted butter. Place filling into crust.
*Fold the dough up over the filling around edges, and sprinkle filling with 1/2 cup dark brown sugar.
*Cover pie with aluminum foil just around the edges, not the top.
Place Apple Galette in hot oven at 425 for 40 minutes. Serve with a drizzle of honey, or ice cream.
© Monika Hardy