An apple galette is all the flavor of an apple pie with half the work! Enjoy!
Servings6to 8 servings
Apple Galette Crust
1 1/2cupsflour(I used Pamela's gluten-free flour)
10tablespoonsbutter, cut into small pieces and then frozen
Apple Galette Filling
4to 5 apples, peeled and sliced
2tablespoonsfruit jelly(I used Rose Petal Jelly)
For the crust
In a food processor, combine the flour, sugar, and butter and pulse into small pea sized pieces - about 5 to 7 seconds.
Slowly add the chilled water - not all at once - . Pulse until the dough comes together. Add more water if necessary. (To make chilled water, I add ice cubes to a pyrex measuring cup with water in it and then I measure out the tablespoons one by one.)
Gather the dough into a ball and form into a disk. Wrap in plastic wrap and put in the fridge for about 20 minutes (longer is fine!).
Roll out the dough on a floured surface. Transfer to a cookie tray and fold and pinch down the edges. The shape is not important! Round or rectangular works fine.
For the filling
Peel, core, and slice 4 to 5 apples. Cut slices in half.
Gently toss apple slices with cinnamon and sugar. Set aside.
Putting it all together
After you have transferred the apple galette crust to the cookie pan, spread 2 tablespoons of jelly evenly over the crust.
Add the apples, working from the middle to the edge, in a circular pattern. Some overlapping is fine!
Drizzle honey over the top of the apples and dot with small pieces of butter.