Apple Galette

Personally, I cannot think of anything more American or “summer” than apple pie. It’s a tradition and it just screams, “MERICA I LUH’ YOU AND ME TOO CUZ I’M EATIN’ THIS DELISH TREAT.” It’s not even remotely wrong. It’s American. And healthy. Cause it's fruit.

So let’s make it a little more French Country. Sound good? ……crickets

My mom was kind of famous for her apple pie. Everytime my dad’s dad (formerly known as grandpa) would visit, there had better be an apple pie waiting on the table. I’m sorry, Mrs. Crocker or Betty Lee Whoever You Are, my mom did it better than you. All of Camp County knew it.

I wish you could hear me thinking this as I type. That Southern Drawl I've been working so hard to get rid of is just really coming back with a vengeance.

Well, this is not my mom’s apple pie. This is my apple galette. Why? Because I have to make things just a little more different and weird. Even though this isn’t difficult. Or that weird.

Because, when I have people come over, I just want them to raise their eyebrows just a touch. And maybe say, “Oh no he didn’t!” (with a z-snap formation)

Apple Galette

Basic Pie Crust

4-5 Apples, Granny Smith or Gala

½ Cup Granulated Sugar

1 Teaspoon Cinnamon

1 Teaspoon Ground Cloves

1 Tablespoon Brown Sugar

1 Lemon, juiced

2 Tablespoons Butter

Really, let’s get serious and honest with ourselves here. It’s just you, me, and the computer screen. Pie crust is hard. It’s hard and rude. And unkind. It’s a science that, if you’re good at it….I applaud you. So, if you use the store bought crust that you just unfold, I do not judge you. I turn a blind eye. This is a safe space.

I usually peel the apples first because that’s where all the nutrients are and let’s get real, no. So, once you’ve done that, cut them into thin slices or small chunks. Whichever makes you feel like a magical unicorn.

In a large bowl, toss the apples with the juice from a lemon so that they don’t get brown and mealy like a 20 year old paper bag. Combine all your sugar, cinnamon and cloves in a small bowl to make sure they’re mixed well and toss it over the apples to get them all nice and coated.

It’s very important that you use a cookie sheet with sides for this recipe. There is just so much yum in this that once it gets hot and tasty, it starts to leak out. It’s not necessarily a sad thing…especially if you lick it off the sheet. Like I definitely have not done…..

Spray your cookie sheet with non-stick spray and lay your pie crust flat over it. Leaving about 2-3 inches on all sides, spread your apple tastiness in the middle and flake the butter over the mixture in lots of random spaces. Use your extra crust to fold over the apples, leaving the middle exposed. If you want to be an extra fancy-unicorn, sprinkle a little fairy dust (cinnamon, sugar mixture) on top.

Bake it at 375 degrees for about 45 minutes to an hour. You’ll know it’s done when it’s bubbly and the crust is lightly golden. At this point, feel free to jump around the kitchen like a giddy child because you’re about to have this delicious treat all in your face.

You’re welcome!