Wednesday, February 16, 2011

Easy Apple Galette

In the sloppy, snowy aftermath of "Thundersnowpocalypse 2011," I thought it would be prudent to stay home from work. After I helped Mr Minx dig out our car, I put myself to work in the kitchen, getting rid of sundry leftovers by turning out a batch of Erika Davis' chocolate chip cookies, a pot of mushroom soup, and an apple galette.

The galette was the tastiest treat of the day. Made with a refrigerated pie crust, two apples, and a few pinches of spices, it was terrific topped with some vanilla ice cream.

Easy Apple Galette

2 Granny Smith apples
1 refrigerated pie crust (Pillsbury All-Ready pie crust or its generic equivalent)
1 Tablespoon light brown sugar
ground ginger
ground cinnamon
lemon juice
1 egg yolk
sanding sugar

Preheat oven to 350F. Peel and very thinly slice apples. Unroll pie crust and place on a non-stick baking sheet. Place a layer of apples in the center of the crust, leaving a 1.5" border all around. Sprinkle with a tiny bit of cinnamon, a bit of ginger, a few drops of lemon juice, and a bit of the brown sugar. Repeat apple and spice layers until all of the apples are used, finishing with a dusting of cinnamon and brown sugar. Fold the border of the dough up over the filling, pleating it as necessary to keep it flat. Beat egg yolk with a few drops of water and brush onto the pastry. Sprinkle with sanding sugar. Bake for 30 minutes, until golden brown. Cool for 15 minutes or so, the remove to a serving plate. Serve warm or at room temperature.