pie, apple-almond galette
- 2 2 2 oz, tube almond paste
- 2 2 2 large eggs
- 2 2 2 tbsp flour, plus more for work surface
- 1/4 1/4 1/4 tsp salt
- 1 1/4- 1 1/2 1 1/4- 1 1/2 1/2 lb baking apples, peeled and cored
- 2 2 2 tbsp fresh lemon juice
- 2 2 2 tbsp sugar, plus more for top
- 3/4 1 3/4 1 3/4 - 1 tsp ground ginger
- 1/4 1/4 1/4 tsp nutmeg
- 1 1 1 crust piecrust
- 2 2 2 tbsp sliced almonds
- whipped cream, optional
Preparation time 55mins
Cooking time 135mins
in a mixer bowl, beat together almond paste, 1 egg, 1 egg white, the flour and salt on high speed until fluffy, about 1 minute. set aside.
cut apples into 3/8 inch thick slices and in a large bowl toss with juice, sugar, ginger and nutmeg. heat oven to 375 and place rack in lower third. line a baking sheet with parchment paper. on a floured surface, roll out pie crust dough into a 14 inch oval. transfer to prepared baking sheet. spread almond paste mixture over dough, leaving a 2 inch border around edge. arrange apple slices over almond paste. fold over border, pleating dough and covering outer edges of apples. freeze 10 min.
in a small bowl, beat together remaining yolk and 2 tbsp water. brush over crust. generously sprinkle crust and apples with sugar. top with nuts.
bake until filling is just golden and apples are tender, about 1 hour. if crust browns too quickly, cover only crust with foil. broil until apples are slightly browned, about 1 minute. slide galette on parchment onto a wire rack. let cool slightly before serving. serve with whipped cream, if desired.