Рецепт Apple Galette
As I've mentioned before, my husband loves apple pie, and this is one that would be perfect for new bakers who might find making and crimping pie crust intimidating. I used the savory crust from my butternut squash galette omitting the sage and adding 1/4 cup of sugar to the dough. This makes a beautiful rich crust that's so easy to roll out, no cracking or splitting.
for the filling;
Ingredients
- 1/4 cup apricot preserves
- 4 Granny Smith apples, peeled, cored, and sliced
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
Directions
Preheat oven to 375.
Roll the crust into a 14 inch circle; no need to make it perfect.
Warm the apricot preserves, and spread in the center of the crust. I marked a 9 inch circle in the center of the crust by lightly pressing a cake pan into the dough.
Comine the remaining ingredients and arrange the apple slices in a 9 inch circle on top of the apricot preserves.
Fold up the edges of the dough. Brush the crust with beaten egg and oil (from the crust recipe).
Bake for 35 - 40 minutes.