January 31st, 2013
It was hard to write out the recipe for this. I want (always) to give you exact measurements and clear instructions so that you can count on me to create good food in your family kitchen, but this is not meant to be an exact kind of recipe. It’s a galette. (Or, if you’re in Italy, a crostata.)
These rustic, open face pies are meant to be thrown together. Roll out some dough, pile on roughly cut fruit or veg, fold the edges, bake and eat. There’s nothing precious about putting them together or the way that they look when you pull them out of the oven. This is pie without fuss. Something you can bake on the spur of the moment, at least during these long winter days when you’re hiding inside from the cold or rain for hours at a time.
I love making galettes with the kids. The hungry boy is getting big enough to peel apples and even cut them with my oversight. I remember making this blueberry crostata; he couldn’t help nearly as well. Even when measured by galette, time is passing too fast.
And both boys can roll the dough, pinch it this way and that and fold it in twisted ways. Everything they do just makes the galette more perfect.
If you make my simple, perfect pie dough as directed, you’ll end up with double the dough you need to make a galette. Freeze half and making another one will be really easy the second time around. You’ll see that when they say, “Easier than pie!” they are talking about making a galette.
(can be shared with kids 12+ mos)*
1 round of my simple, perfect pie dough (you need 1/2 the recipe)
5 apples, mixed variety
1/2 cup light brown sugar
1 tablespoon flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg, preferably freshly grated
Pinch ground ginger
Pinch ground cardamom
1 1/2 teaspoon pure vanilla extract
Juice of 1 lemon
1 tablespoon of butter, cut into small pieces
Granulated sugar, to sprinkle
1. Preheat oven to 350 degrees. On a floured surface, roll pie dough into a circle about 9″ in diameter; don’t get hung up on making this perfect. Fold the circle in half, and then in half again. Carefully transfer the folded dough to a cookie sheet, placing the point in the center of the sheet. Carefully unfold the dough. (Check out these step-by-step pictures for how to transfer the dough this way.) Set the cookie sheet in the refrigerator while you prep the apples.
2. Peel and core the apples. (Older kids can help!) Cut the apples into very thin slices about 1/8-inch thick; again, don’t worry about being exact.
3. In a large bowl, combine apple slices with sugar, flour, spices, vanilla and lemon juice. Toss to coat well.
4. Remove dough from the refrigerator and dump the apples on top, piling them any which way, leaving a 1 1/2-inch border around the edge. Fold the edge of the dough up and over the fruit, pleating it as necessary. Dot the exposed apples with pieces of butter and sprinkle granulated sugar around the apples and dough. Place in the oven and bake for 60-65 minutes, until the apples are cooked through and the crust is golden brown. Remove from oven and allow to cool before serving.
*Note: While there is nothing in this that cannot be shared with younger children, I recommend this beginning at 12-months-old due to the relatively high sugar content. No matter how old your eaters, be sure to serve age appropriate servings. A little of this treat goes a long way!