Rustic apple galette
Thin cinnamon apples piled on a store-bought crust and folded up at the edges, a free-form pie that’s meant to look a little messy.
- 80 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 6
- About $0.75 a serving
- 260 calories
- Good the next day
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 6 servings.
- 1 refrigerated pie crust, from a 2-crust box
- 3 apples
- 1 tbsp lemons, juice
- 1 tbsp butter, cut into small pieces
- 1 tbsp milk
- 2 cups vanilla ice cream, to serve (optional)
From your pantry
- ¼ cup brown sugar, packed
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- 1 pinch salt
- 1 tbsp sugar
Each serving has about 260 calories, 2 g protein, 40 g carbs and 12 g fat, and costs about $0.75 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No lemons? Limes work.
- No butter? Ghee works.
- No milk? Half-and-half works.
Steps
Tap an underlined word for a quick explanation.
Take the pie crust out of the fridge 15 minutes before you start so it unrolls without cracking, and the oven to 400°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Timer: 15 min
, quarter and the apples, then them, about ⅛ inch thick.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Core. Coring means cutting out the hard center of things like apples, peppers or cabbage. That center is tough and woody, so it’s the part you throw away.
How you’ll know: What’s left is all tender flesh, with no hard, pale center.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Dolly’s tip: Lay each quarter flat side down so it can’t roll. Thin, even slices bake soft in time.the apples with the brown sugar, cornstarch, cinnamon, lemon juice and salt in a bowl.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
with and unroll the crust onto it.
Line a pan. Lining a pan means covering the bottom, and often the sides, with parchment paper or foil before the food goes in. Leave the paper hanging over two sides, and you can lift bars or brownies out in one piece to cut them neatly.
How you’ll know: The paper lies flat against the bottom, with flaps sticking up on two sides like handles.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Pile the apples in the center, leaving a 2-inch border, and the top with the butter.
Dot. Dotting means scattering small pieces of butter over the top of a dish before it bakes. The little pieces melt into pools that brown and baste the food.
How you’ll know: You see small, evenly spaced bits of butter all over, not one big lump in the middle.
Dolly’s tip: Overlap the slices in rings if you want it pretty. A heap tastes exactly the same.Fold the border up over the edge of the apples, pleating it every few inches so it overlaps itself.
Brush the crust with the milk and sprinkle it with the sugar.
Dolly’s tip: The milk and sugar give you a shiny, crackly golden crust.Bake 35 to 40 minutes, until the crust is deep and the juices bubble.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 35 min
Cool for 15 minutes on the pan, then cut into wedges and serve with ice cream if you like.
Timer: 15 min
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
