Apple Dee Doo Dah!
Zip-A-Dee-A
My oh my.
What a wonderful PIE!
It's a true fall day.
I can feel it.
It's cloudy, cool, and windy
Zip-A-Dee-A
My oh my.
What a wonderful PIE!
It's a true fall day.
I can feel it.
It's cloudy, cool, and windy
and I'm relaxing in the kitchen
making an Apple Galette.
I'm making the tart dough first.
Tart Dough
1 cup flour
1/2 tsp kosher salt
1 TB sugar
6 TB chilled unsalted butter, cut into small dice
1 large egg, beaten
Whisk flour, salt, and sugar.
Rub in butter with fingers,
until you have coarse meal with pea-sized crumbs.
Mix in egg with a fork.
Turn out dough onto lightly floured surface
and knead until smooth.
Press into disk, wrap in plastic,
and chill at least two hours.
Your hands are your best tools in the kitchen.
Press butter and flour between thumb and forefinger.
When you have coarse meal to pea-sized morsels,
add in the beaten egg yolk.
Knead, press into a disk,
cover with plastic, and refrigerate.
At least two hours.
Roll out dough.
About 1/8"-thick.
A crude 10 x 14-inch rectangle.
Lightly flour and roll up dough over pin.
Spread out on parchment paper in a baking pan.
Prepare the Apple Galette:
Basic Tart Dough
1/2 stick unsalted butter
1 vanilla bean, split lengthwise
3 Granny Smith apples, cored, peeled, and sliced
3 TB dark brown sugar
1 egg
1 tsp water
3 TB turbinado sugar
Heat oven to 375°.
Put butter in small sauce pan.
Slice vanilla bean lengthwise
and scrape out seeds into butter.
Throw in pods.
Cook over medium low heat, stirring,
until butter foams, then lightly browns, about 5 minutes.
Remove pan from heat and discard pods.
Place the apple slices in two rows going down
the length of the tart dough, leaving a two-inch border along sides.
Brush with butter and vanilla mixture.
Sprinkle with brown sugar.
Start draping dough edges, overlapping and tucking,
containing the apples and syrup.
Beat egg with water and brush over dough.
Sprinkle turbinado sugar over all.
Bake 35-40 minutes until beautifully browned.
Spread out on parchment paper in a baking pan.
Prepare the Apple Galette:
Basic Tart Dough
1/2 stick unsalted butter
1 vanilla bean, split lengthwise
3 Granny Smith apples, cored, peeled, and sliced
3 TB dark brown sugar
1 egg
1 tsp water
3 TB turbinado sugar
Heat oven to 375°.
Put butter in small sauce pan.
Slice vanilla bean lengthwise
and scrape out seeds into butter.
Throw in pods.
Cook over medium low heat, stirring,
until butter foams, then lightly browns, about 5 minutes.
Remove pan from heat and discard pods.
Place the apple slices in two rows going down
the length of the tart dough, leaving a two-inch border along sides.
Brush with butter and vanilla mixture.
Sprinkle with brown sugar.
Start draping dough edges, overlapping and tucking,
containing the apples and syrup.
Beat egg with water and brush over dough.
Sprinkle turbinado sugar over all.
Bake 35-40 minutes until beautifully browned.
This was gone in a few minutes.
I live with locusts.
Serve with maple vanilla whipped cream.
Whup up some heavy cream. A cup or so.
Add in a tablespoon or two of sugar and a tablespoon of pure maple syrup and a teaspoon of vanilla. If you like, sprinkle in some cinnamon.
Whup up some heavy cream. A cup or so.
Add in a tablespoon or two of sugar and a tablespoon of pure maple syrup and a teaspoon of vanilla. If you like, sprinkle in some cinnamon.
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