Whenever I go out of town for any length of time, I like to get rid of any perishable foods I have laying around. No one likes to come home to moldy bread! I did have a few apples sitting on the counter that has seen better days and I thought about tossing them out since I was leaving town the following day. Then I thought, why not be a gracious guest and bring a homemade baked good. I chopped up the apples and made an apple galette with ginger.
I love making galettes. You don’t have to worry about making the pie crust nice and pretty because it’s going to be “rustic”. Well, mine is semi-rustic. Since I have been known to be overly neat, I like to make my galettes in a tart pan, so it still retains it rustic personality, but without being too messy.
This galette could’ve used a bit more apple, but since I only had about four small ones, I made do. It was still very tasty and pretty. I packed it as carefully as I could and took it with me to NYC. My friend and I had a slice every morning with coffee as we sat on her balcony overlooking the city. How lovely.
apple slab pie
- 4 medium apples of your choice , sliced about 1/8 inch thick (I used honey crisp, granny smith and Fuji)
- 1/3 cup packed light brown sugar (or to taste)
- 1 tablespoon flour
- ¼ teaspoon ground cinnamon
- Dash of salt
- 2 tablespoons butter
- 1 ¼ cup all-purpose flour
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 stick (4oz) unsalted butter (chilled and cut into small pieces)
- ¼ cup ice water
Make the filling
Combine sliced apples, brown sugar and flour until well combined. Set the bowl aside and while you make the crust.
Make the crust
In a food processor add flour, salt and sugar. Pulse to combine. Add the butter and pulse until coarse crumbs appear (approximately 30 seconds). Slowly add iced water and pulse just until the dough comes together. Turn the dough out onto a lightly floured surface and gently knead a few times until the dough comes together. Separate dough into two equal pieces. Cover with plastic wrap and chill for 30 minutes.
Bake the pie
Preheat oven to 400°. Roll the one dough ball out on a lightly floured surface into a 10" x 14" rectangle, then fit into a 9" x13" rectangle pan. Add the apple mixture and sprinkle the butter on top. Roll the remaining dough ball out on the lightly floured surface into a 14" rectangle and cut into 1-inch strips. Arrange 6 dough strips in 1 direction across top of pie, spacing apart. Working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. Gently press ends of strips to edge of baked bottom crust to adhere. Trim overhang. Bake pie for 20 minutes, reduce oven temperature to 350°, and continue baking until pastry is golden brown, 35–40 minutes more. Set pie aside to cool completely.