Happy Pi Day!

Math booo, Pie Yahoo!

Happy Pi Day! I normally never celebrate math, but since this math celebration has a food-related homophone, I am all about it, ya’all! I have a recipe that is not yet on Eat2gather.net that I am sharing with you today! So because you are subscribers to my substack you get recipes before they come out on my site and sometimes you will get new recipes that may never be on my site, because you are special!

So if you have someone you know who would love to get new and delicious recipes that have easy directions, are family friendly, and delicious. I think you need to flex that super friend muscle of yours and share this post with them!

Pie is my thing.

I like to bake just about anything, but pie baking is my favorite. I’m not a fancy pie baker, or even the best pie baker. I really like pie- making the pie dough, rolling it out, crimping the edges, filling it with all sorts of deliciousness. My favorite pie is apple. I have three different apple pie recipes on my website; Dutch Apple Pie, Apple Pie, and Tina’s Caramel Apple Crunch Pie. Please don’t ask me to pick a favorite.

I’ve shared this photo before. This would be the earliest archeological evidence of me baking pies. It’s soon to be in the food history section of the Smithsonian in DC, right next to Julia Childs kitchen display. Just kidding. Teehehee. I wanted to share it as evidence that pie making and I go way back to the early 1970s. Please tell me you were born. Don’t tell me if you or, worse yet, your parents weren’t even born yet. 

Galette is a rustic free-form pie. No pie dish or fancy crimping is needed—it's free-form pie heaven! When it came out of the oven I controlled my urge to drizzle warm caramel over the top of it. I’m not so sure I will have the self control next time! So without further ado here is the perfect combination of apple crisp and apple pie.

Apple Crisp Galette -

Do not be afraid of what seems like a very long list of ingredients and instructions. Nothing about this recipe is complicated. It is very forgiving.

Pastry

• 1 1/2 cups all purpose flour

• 1/2 tsp salt

• 1 tsp sugar

• 1/2 cup cold butter cut into cubes

• 1/3 cup ice water

• 1 tsp white vinegar or lemon juice

Crisp Topping

• 1 cup brown sugar

• 1/2 cup all purpose flour

• 1/2 cup old fashioned oats

• 1/2 cup cold butter cut into cubes

• 1/4 tsp salt

Apple Filling

• 5 cups apple slices depending on size of apples 3-5 apples

• 1 tbsp lemon juice

• 1 tbsp all purpose flour

• 1 1/2 tsp ground cinnamon use up to 2 tsp if you like a punch of cinnamon flavor

• 1/2 tsp ground nutmeg

• 1/2 tsp ground ginger

• 1/2 tsp salt

Assembly

• 1 whole egg

• 1 tbsp turbinado cain sugar if you do not have regular white granulated sugar will work

Instructions :

Pastry

1. combine flour, sugar, and salt together in a medium sized bowl

2. add the cold butter cubes, and cut them into the dry ingredients using a pastry cutter, a fork, or you can use your finger tips

   You can also do this in a food processor. Be very careful not to over work the dough when using food processor.

3. Combine ice water and acid (which is white vinegar or lemon juice) drizzle this into the flour butter mixture. Using a for pull ingredients together. When it's still a little crumbly dump it out onto a sheet of plastic wrap, pull it together and form a round flat disk. Put in refrigerator for minimum of one hour or up to 3 days.

Crisp Topping

4. Combine brown sugar, flour, oats, and salt together in a medium bowl. Add the cold butter cubes. Cut butter into the dry ingredients with a fork, or pastry cutter until crumble is consistent size. Place this in refrigerator until ready to assemble. (This can also be placed in a zip-loc bag and kept for up to a week in refrigerator or in freezer for a month, if you want to make ahead.)

Apple Filling

5. Peel and slice apples. Try to keep apple slices a consistent thickness for even baking. Place in a large bowl and drizzle with lemon juice. Move apples around in bowl to make sure they all come in contact with the lemon juice.

6. Combine flour, cinnamon, ginger, nutmeg, and salt in a small dish. Sprinkle the flour spice mixture over the apples and toss them around so all the apples are coated with flour and spice.

Assembly

7. Preheat oven to 350 degrees F. Cover baking sheet with a sheet of parchment paper, or a silicone baking mat

8. Remove pastry crust from the refrigerator. Place on a lightly floured countertop and roll out into a round shape BLANK in size. Roll dough up over rolling pin and lay it on the parchment covered baking sheet.

9. Pile seasoned apples up in the middle of the sheet of pastry, leaving about 3 inches of dough around the edges. Flatten apples out so they aren't domed up. If you want to get fancy you can lay them in a circular fan shape starting in the middle and working out and up in layers.

10. Spoon crisp on to the top of the apples, even out the topping and press lightly down to fill in any gaps that are in the apples with crisp topping.

11. Now fold the edges of pastry up around the apples and crisp. Creating a package effect.

12. Whisk egg with water and brush pastry lightly with the egg wash and sprinkle with turbinado sugar.

13. Place in preheated oven and bake for 45-60 minutes until pastry is golden brown and crisp is crispy.

14. Remove from oven and allow galette to rest 15 minutes before serving.

Look at that flaky, buttery crust, will ya?! And the way the crisp melts down into the apples, the apples hold their shape but become jammy and tender. By my calculations this dessert is perfection! 

You could go Pi Day crazy and drizzle some caramel over this lovely galette. I would have if I had some.

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Have a great weekend! XO Sheila