Fall Apple Galette

By Margi Lenga Kahn

Ingredients:

2 pounds apples (4-5 medium or 5-6 small) (may substitute fresh pears)

¼ cup packed light brown sugar

2 tbsp. granulated sugar, plus more for sprinkling

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1 tsp. ground cinnamon

Pinch of salt

1½ tbsp. cornstarch or flour

1 tsp. lemon juice

Grated zest of half a lemon

2 tbsp. dried cranberries or golden raisins  (optional)

1 disk chilled “Perfect Pastry Crust”

3 tablespoons unsalted butter, cut into ¼-inch pieces 

1-2 tbsp. whole milk or cream

Directions

About 15 minutes before baking, adjust oven rack to middle position and heat oven to 400 degrees. Peel, core and halve apples. Cut apple halves lengthwise into 1/4 -inch slices and place them in a bowl. Toss apple slices with brown sugar, 2 tbsp. granulated sugar, cinnamon, salt, cornstarch or flour, lemon juice and lemon zest, and dried cranberries or raisins, if using.

Mound apple filling into center of rolled-out dough (tuck dried fruit under apples, if using) and scatter cut-up butter over apples. Moving around perimeter of the dough, gently fold three inches of dough toward the center, leaving a portion of the apple filling exposed. (Pleat the dough as needed while folding it in.)

Brush dough with milk or cream and sprinkle with sugar.  Bake galette for 45-55 minutes, or until pastry is golden brown. Carefully slide parchment paper-lined galette onto a cooling rack. (Apple galette may be served warm, at room temperature or chilled. It can be prepared six hours in advance and kept at room temperature. Once cooled, the galette can be covered with aluminum foil and stored in the refrigerator for two to three days.)

Makes 6-8 servings.