SLO LIFE Magazine Oct/Nov 2019

APPLE GALETTE
Dough Ingredients:
2 ½ cups flour
2 Tbs sugar
¼ tsp salt
1 cup butter, chilled
¼ cup sour cream
¼ cup fine cornmeal
Filling Ingredients:
6-8 medium apples, cored, peeled,
and cut into ½” wedges
¼ cup brown sugar
¼ cup sugar
1 ½ Tbs cornstarch
1 tsp cinnamon
¼ t sp ground nutmeg
pinch of salt
1 ½ Tbs lemon juice
Glaze Ingredients:
1 egg beaten
2 Tbs apricot jam
1 Tbs water
2 Tbs crystallized or raw sugar
To make dough, in a mixing bowl stir together flour, sugar, and salt. Cut cold butter into cubes and add one at a
time, just until combined. Add sour cream and stir well. Cover and chill in freezer until firm.
Next, prepare the filling. Put apple slices into a medium mixing bowl. Add sugars, cornstarch, cinnamon, nutmeg,
a pinch of salt, and lemon juice. Mix well by folding and let sit for a few minutes.
In a separate bowl, prepare glaze by mixing egg, apricot jam, and water.
Pull dough from the freezer and flatten on cutting board or counter top. Cut in half and form two equal size disks.
Roll out to pie dough thickness. Use fine ground corn meal to keep dough from sticking to counter or rolling pin.
On a ½ sheet pan lined with parchment paper, set both rolled out sheets of dough side by side. In the center of
both add equal amounts of filling. Fold dough over the side of the filling with the center of the filling exposed.
Paint all exposed dough thoroughly with the glaze and sprinkle with the crystallized or raw sugar. Bake in a 350
degree preheated oven for approximately 1 hr and 15 minutes or until dough is golden brown. Let rest at least 20
minutes before serving. SLO LIFE
JESSIE RIVAS is the owner
and chef of The Pairing Knife
food truck which serves the
Central Coast.
OCT/NOV 2019 | SLO LIFE MAGAZINE | 87