Monday, March 2, 2009
One way to ease yourself into pie making, is to start with a free-form pie or tart known as a galette. To me, an apple galette may sound fancy, but it’s really just an informal apple pie. Simply preheat your oven and get to work on the filling. Make your crust and roll into small circular shapes place filling in the center and gather the crust around the edge no need to get fancy it is supposed to look "rustic" like the picture I sprinkled mine with cinnamon sugar . Doug says it rates around a 9.5 on the dessert scale. Experiment with your favorite fillings.
Apple Pie\ Galettes
4 ½ C. Flour
1 ½ TBS Sugar
1 ½ tsp Salt
6 TBS Butter
1 ½ C. Crisco
¾ Cup Buttermilk
Blend with a fork , add buttermilk and lightly mix with your hands. Just until incorporated.
Roll out between waxed paper. Makes two double crusts. Enough for 8 small galettes or 2 double Crust Pies.
Double the filling for use of entire crust recipe or freeze crust in two
disks ...crust freezes well.
Filling (for 1 pie or 4 small galettes)
6 or 7 granny smith apples sliced 1/8 in thick
¾ C. Brown Sugar
¼ C. White sugar
2 TBS Cornstarch (slightly Heaped)
Sprinkle Mixture over apples, sprinkle nutmeg& cinnamon, cut 2 tbs butter over top.
Bake at 390* for 15 min turn down oven to 350* for 15 minutes or crust is golden brown....enjoy