Galette - Apple Galette (216 ways)

By á-47

5. raspberry jam/fresh raspberries/pumpkin pie spice
6. mixed berry jam/chopped nuts/1 Tbsp. apple brandy

Ingredients

• 1 refrigerated piecrust
• 1 Tbsp. vanilla wafer cookie crumbs or graham cracker crumbs
• 2 Tbsp. sugar, divided
• 3 Tbsp. apricot preserves, divided
• 1 Tbsp. chopped crystallized ginger
• 1/2 tea. cinnamon
• 1 tea. lemon juice
• 2 lb. gala, fuji or winesap apples, peeled, corred and thinly sliced
• 2 Tbsp. butter, diced
• 1 egg white, beaten with 1 tea. water
• 1 Tbsp. coarse sparkling sugar

Preparation

Step 1

Heat oven to 400 degrees.

Arrange piecrust in center of parchment paper-lined jelly roll pan. Sprinkle cookie crumbs over piecrust.

In large bowl, combined 3 Tbsp. sugar, 2 Tbsp. apricot preserves, ginger, cinnamon, and lemon juice. Add sliced apples; toss to coat.

Arrange apple slices in flower pattern in center of piecrust, leaving 1 1/2" border. fold up edges of piecrust and gently pleat. Sprinkle apples with remaining sugar and dot with butter.

Using pastry brush, coat piecrust with beaten egg white and sprinkle with sparkling sugar. Bake 50 minutes or until apples are tender and crust is golden brown, covering loosely with foil if crust starts to get too brown.

Brush remaining preserves over apple filling.