this recipe, with many other delicious treats for thanksgiving, appears in the parlato design studio seasonal eats recipe guide! request a free copy before november 7 [details here], and follow the thanksgiving2011 tag for more recipes as they become available. enjoy & thanks for being awesome!
i really wanted this to work out as a 3-flour galette, but as it happens, there just isn’t enough gluten to hold everything together without driving a person mad when it’s a third almond flour. that doesn’t mean it drove me mad, perse, but i couldn’t put it in my recipe guide this way in good faith. hence, the photo above shows 1/2-cup each of white flour, wheat flour and almond meal flour, but unless you like a super-challenge, i’m recommending 3/4-cup each of white flour and wheat flour instead. we’ll be cutting that up with 1 stick of butter and 1 tablespoon sugar.
a really wise master pie baker who did an entire demonstration at machine project explained that the best way to create the perfect pie crust is to cut the butter into little squares, and then cut it into the flour on a work surface. this is also a really good way to get zen, because it takes awhile. if you never had a heyday cutting up particulates in your cocaine before doing lines, now is your much larger, g-rated chance, because it’s a lot like that. cut from one side to the other, through the clumps of butter, scrape it all back up and cut it back the other way. this will integrate some of the butter into the flour while retaining the smaller clumps that will eventually melt into a flaky crust while baking. as the clumps get smaller, sprinkle small amounts of ice water over the top and cut it in, until you have moist, small clumps that come together in your hands. but hey—if you have a food processor and want to cut the butter in that way, by all means go ahead!
this is pretty much what you’re going for, no matter what flour you’re using. slightly moist but not too wet. if you were to gather this up into a ball in your hands, it should push together and retain its shape. once you get to this point, ball up your dough without handling it too much and melting the butter, and put it in a bowl to chill in the fridge, at least 1.5 hours.
this same wise pie baker suggested using a selection of apples, to vary the flavor and texture, and i’ve really liked this idea. i chose a granny smith, a fuji, and a red delicious, which are popular at the farmer’s market and self-pick orchards alike. core out your apples, trim away any rough parts, and then slice them to 1/8-inch thick slices. place the slices in a mixing bowl with the dried cherries, the lemon juice and zest, honey or sugar, and cinnamon, and toss to coat. set it aside to marinate.
preheat the oven to 350º. when the dough is sufficiently chilled, and flour a work surface and roll it out to about 1/4-inch thick and a 12-inch circle. this is where my experimental dough had trouble holding together, so if you want to ease some of your pain, put down a piece of parchment, flour that, and roll your dough out over it. if necessary, you can flip it on to a plate and peel off the parchment without breaking the dough. once you have it to the right size and thickness, transfer it to a baking sheet and spoon the apple mixture into a mound in the center, leaving about 3-inches of empty dough all around. work from one side around to the other, folding the extra dough over the center mound, crimping edges as you go. if the dough breaks anywhere, just pinch it shut, or pull off a piece and patch it if necessary. once you’ve finished this part, it’s time to bake: 45 minutes at 350º or until golden brown.
apple cherry galette
1 stick butter
3⁄4 cup white flour
3⁄4 cup wheat flour
1 tb raw sugar
3 apples, mixed variety, sliced to 1⁄8” thick
juice and zest of 1 lemon
1 tb honey or raw sugar
1⁄2 tsp cinnamon
1⁄3 cup dried cherries
place sliced apples in a mixing bowl. sprinkle with lemon juice & zest, honey, cinnamon, and cherries, and toss to coat. set aside to marinate. process butter, flour and sugar in a food processor or cut butter into flour with a dough scraper, until it reaches a crumbly consistency. sprinkle ice water over mixture 1 tsp at a time and process in pulses until the dough resembles moist chunks that just come together in your hands. push into a ball and chill 1.5 hours.
preheat oven to 350º. roll dough out to a 12” circle on a floured work surface. transfer to a baking sheet and spoon the apple mixture into a mound in the center, leaving about 3” around on all sides. fold the sides up and around the apples, crimping and pinching the corners as you go. bake at 350º for 45 min.
make it vegan:
substitute 1/2 cup of any of the following for the butter:
– earth balance vegan spread
– non-dairy margarine
– vegetable shortening
use only raw sugar rather than honey.
use a mix of apples with these, or substitute the apples for:
substitute the cherries for:
– pomegranate seeds
– dried figs
add vanilla extract, your favorite additional spices, or a splash of brandy to your sliced apple mixture.