Rustic Apple Pie Galette | Almond Cream

There is something about fall that calls for apples baked into golden, flaky pastry. This rustic galette is everything you want on a crisp fall day: a buttery homemade crust, a delicate layer of almond cream, and slices of tender apples fanned across the top. It’s simple yet elegant, with just the right touch of coziness ; just like a warm hug fresh from the oven.

Prep Time 15

Bake / Cook Time 30

Total Time 45

Equipment

Medium Bonmat™

Baking Sheet (M)

Ingredients

FLAKEY PIE DOUGH

▢ 8.82 oz (250 g) all-purpose flour
▢ 2.12 oz (60 g) granulated sugar
▢ 1/4 tsp (1.5 g) sea salt
▢ 5.29 oz (150 g) butter (Cold | Diced)
▢ 2.82 oz (80 g) spring water (Iced)
▢ 1 egg (For Egg wash)
▢ 1 Tbsp milk (For Egg wash)

ALMOND CREAM

▢ 1 egg
▢ 2.12 oz (60 g) almond flour
▢ 1.76 oz (50 g) granulated sugar
▢ 1.76 oz (50 g) butter (Softened | At Room Temperature)
▢ 1 tsp (5 g) vanilla bean paste

APPLE PIE FILLING

▢ 3 apples (Sliced)
▢ 1/2 (15 g) lemon juice
▢ 2 oz (55 g) butter (Cold | Diced | My Personal Addition)
▢ 1.76 oz (50 g) light brown sugar

Instructions

Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Medium Bonmat on the top of a Medium Perforated Baking Sheet. Set aside.

FLAKEY PIE DOUGH PREPARATION

In a mixing bowl, whisk the all-purpose flour together with the granulated sugar and sea salt.
8.82 oz all-purpose flour, 2.12 oz granulated sugar, 1/4 tsp sea salt
Cut in the cold butter until the mixture resembles coarse, pea-sized crumbs.
5.29 oz butter
Add the ice cold water, and gently fold the mixture until mostly combined. Move the dough to your workstation and knead it a few times until it all comes together.
Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic bag and refrigerate for at least 1 hour.
2.82 oz spring water

ALMOND CREAM PREPARATION

In a mixing bowl, whisk the egg together with almond flour, granulated sugar, softened butter, and vanilla bean paste.
Refregirate until ready to use (No more than 24 hours).
1 egg, 2.12 oz almond flour, 1.76 oz granulated sugar, 1.76 oz butter, 1 tsp vanilla bean paste

APPLE PIE FILLING PREPARATION

Preheat oven to 425℉/200℃.
Peel and remove the core of your apples ; thinly slice them and set aside in your mixing bowl. Mix with the lemon juice so the apple do not darken.
3 apples, 1/2 lemon juice

ASSEMBLY

On a lightly floured surface, roll the dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.
Add the almond cream on top.
Spread the almond cream into the center of the dough leaving about 1 inch | 3 cm border all around.
Arrange the sliced apples decoratively on top of the almond cream. Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges.
Brush the crust with the egg wash (beaten egg + milk).
Sprinkle the brown sugar on top of the apples around the crust. Add the diced butter.
1 egg, 1 Tbsp milk, 2 oz butter, 1.76 oz light brown sugar

BAKE!

Bake for 30 minutes at 425℉/200℃. (Every oven heats differently, monitor your galette from 25 minutes). It is ready when the crust is set and firm around the edges and the fruit juices are bubbling at the center.
Once your Rustic Apple Pie Galette is out of the oven set aside to cool down. Serve as is or with a scoop of vanilla bean ice cream. Enjoy! Autumn Leaves & Pumpkins Please!