Apple Galette (Easier and BETTER than Apple Pie)
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- Опубліковано 29 кві 2024
- Apple Galette really is easier and better than apple pie. And can we talk about the crust to filling ratio? Click glnk.io/9l5y/brian-lagerstrom for 50% off your first month subscription of Beam and 20% off all following months.
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-- RECIPE --
CRUST
▪200g or 1 2/3c all purpose flour
▪20g or 1 3/4Tbsp sugar
▪3g or 1/2tsp salt
▪150g or 11Tbsp or unsalted butter, cold and cubed (i use grass fed - Kerrygold or similar)
▪65g or 1/4c ice cold water
Add flour, sugar, and salt to food processor and process until combined. Add in cold cubed butter. Pulse until butter is incorporated and flour mix has become pebbly. Stream in ice cold water while pulsing (no more than 12-15 pulses to not overwork the dough).
Dump dough out onto plastic wrap, squeeze into a mass, wrap and flatten into a big puck. Refrigerate for at least an hour. Allow to sit at room temperature for around 15 minutes before rolling out.
Before baking, preheat oven to 375F/190C.
--
APPLE FILLING
▪300g or 2 med-lrg honeycrisp apples, peeled and sliced into ⅛-¼” thick (less than 1/2cm) pieces.
▪50g or 1/4c granulated sugar
▪15g or 2Tbsp corn starch
▪2g or 1/2tsp salt
▪2-3g or 1tsp cinnamon
▪1g or 1/4tsp nutmeg, grated
▪5g or 1tsp lemon juice
Gengly combine apples with the rest of the ingredients to coat. Allow apple mixture to sit while you roll out the dough.
--
ROLLING OUT THE DOUGH AND BAKING GALETTE
▪Egg wash (1 egg whisked with a splash of water)
▪Sugar in the raw
▪Butter
▪Flaky salt
Flour dough and work surface then roll out, using downward pressure, into a flat 12”/30cm wide circle. Transfer onto a piece of parchment then continue to roll out into a 13-14”/33-35c wide circle.
Lay apples onto galette dough and pleat crust as shown @6:45 (or dump them all in the center if you want to be less fussy).
Brush visible crust with egg wash then sprinkle egg washed crust with sugar in the raw.
Drizzle in a few spoons of the cinnamon corn starch slurry that the apples were sitting in. Sprinkle with a pinch of flaky salt and place 3-4 slices of butter on the apples. Transfer galette and parchment onto baking sheet and bake at 375F/190C for 40-50min, rotating pan halfway through.
--
🎧MUSIC:
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CHAPTERS:
0:00 Intro
0:27 Making the crust
2:36 Prepping the apple filling
4:03: Snoozin with beam (ad)
5:10 Rolling out the dough
6:44 Building and baking the galette
10:12 Let’s eat this thing
#applegalette #applepie #applerecipe
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Fully expecting to be scolded by the apple pie purists out there, but let me know your take. Are you an apple galette convert?
I think your point about the crust-to-filling-ratio being better on a galette only applies when you make your pie without a top crust but the amount-of-crust-to-effort-ratio is definitely better on a galette. That said I really like a streusel topping on my apple pie which I'm not sure would work well on a galette so I'll probably stick to pies if I got the time
I gotta compare yours and adam raguseas galettes now.
I have no shame whatsoever about apple pie and will happily gobble up a bunch of 'em from McDonald's if they're hot.
The galette is delicious.
Never made a pie before but Definitely gonna make this badboy for thanksgiving!! thank you so much for all these awesome recipes and hopefully there's some more holiday foods to come!
👍🏻 Tomorrow. Can't wait!
Thanks for the inspiration.
One tip I have for any pastry crust to 100% guarantee your crust won't be tough is to add 1/2 tsp of lemon juice or vinegar to the water when you mix it in. The acid prevents long gluten chains from forming. This way you also don't have to go too light on the water and make it harder to roll it out. For some reason this trick hasn't filtered its way down to all the UA-camrs and bloggers but professional pastry chefs know.
41 likes and no comments? Let’s fix that. (Thank you for sharing your professional pastry chef wisdom❤)
Great info for gluten sensitivity- old fashioned sourdough is my only go-to- wonder how that would do 🤔
Thank you!
Thanks!
Also just use lard. Butter or margarine pastry goes harder the next day.
Couple of tips I've picked up from various galette recipes:
-Substitute some of the water in the pie dough with vodka. Gluten doesn't form in alcohol, so using maybe a 50/50 mix of vodka and water will give you a more flaky and less chewy crust. Personally I use rum or brandy rather than vodka for some extra flavour (this is from the SeriousEats vodka pie dough recipe)
-Let the apples hang out in the bowl for around 30 mins or so, drain the juice that gets drawn out and set aside. Let this reduce in a pot, combined with some fruit preserves/marmelade (apricot, fig or something like that) to get an incredibly delicious... syrup? Which you then drizzle and/or brush on top of the apples when you've assembled the galette for flavour and improved caramellization on top (as the syrup is quite sugary). Letting some liquid draw out from the apples also prevents that liquid from seeping into the bottom crust while baking, so you prevent a soggy crust. (This is from Helen Rennie's recipe)
-Sprinkle some sugar under the crust too, for caramellization and a better texture to the bottom crust (this is from Jacques Pepin's recipe)
Every single one of these tips sound amazing.
@@victorseiffer1385 I use all three, plus some other bits like brushing melted butter on the crust before sprinkling on the sugar and the result is incredible but it’s definetely not the kind of dessert you can eat often unless you’re like Michael Phelps or someone like that lol
oh and another tip i forgot, use a pizza stone, also for the purpose of getting a better bottom crust (though do keep the galette on a parchment paper, especially if you're sprinkling sugar under)
@@hakonandreasolaussen1949 oh, I cannot agree more on how this is something you shouldn't splurge on, but since I will anyways, better make it as best as possible. Thanks for sharing the tips!
Great tips, thank you!
For those without a food processor. Grate the butter on the large hole side of a cheese grater.
This was a great tip, thank you!
I chilled the butter in the freezer for a little bit beforehand too.
Frozen butter. I always grate my frozen butter into biscuits/scones etc. works great
Just made this with normal butter. A couple things: the dough is very forgiving, mine was too wet. I put it in the fridge and afterwards dusted it liberally with flour. It turned out great. I added 250g of apples instead and I think it needed the 50g more! I also decided to thicken the leftover apple liquid on the stove first as to not have a soggy bottom, but it became too thick! So watch out for that. Mine was a little dry bc I didn’t add the leftover liquid, so that step is a must. Very surprised but very impressed, comes together so quick!!
Brian over here throwing shade at apple pie like his last name was Crocombe
Omg epic timing, I was recently given a pile of apples from someone's tree! Now I know what to make 😂
I like how galettes look cos they're so rustic and medieval looking
It's not 'quite' medieval but now you make me want to watch Downton Abbey for the 8th time~!!
A family favourite. "Apple pizza." My Dad used the recipe from the master, Jacques Pepin; I do as well. Especially good warm, with a scoop of vanilla ice cream - just the way you presented yours.
Said it before but I absolutely love the way Brian always explains the _reasons_ for his method along with the method.
Sprinkle a bit of white sugar over the dough before the apples are put down. The helps to seal the dough preventing the bottom from getting mushy.
Just finished this recipe. Incredible results. I'm often underwhelmed by pie crusts, especially all butter ones (lard has worked well for me), but this was perfect. Even considering how high my expectations were, this exceeded them.
One note: I don't think I had enough water in the dough originally. Could be my flour, could be the weather, could have been I missed something, but it doesn't matter. It squeezed together like Brian demonstrated, but after the hour's rest it just kind of crumbled apart. All I had to do, though, was dip my fingers in some ice water and flick it onto the dough, and it came together and rolled out well enough. It was still a little crumbly when I folded the gallette all up, but I did my amateur best, and it all worked out. Fantastic!
I love doing galette’s after being introduced to them by Chef John. Much easier to scale down (for two of us), and for me much easier to come up with my own fillings. I still do a few savory cherry tomato and goat cheese galettes each summer!
Call me crazy but this personally seems about as difficult as pie. Though I guess just rolling out one crust is easier, and there are less apples to process. A lattice is time consuming but not particularly hard if you want a lattice top. So yeah, it is a bit easier for sure. I do think the increased crust-to-apple ratio looks good on this, I love crust! I have company coming this week and I look forward to knocking this out for them one evening! Great recipe, Thanks Brian!
I thought the exact same thing! I just made an apple pie the other day and the only difference was it was very thick so I cooked the apples first.. other than that the process wasn't very different!
Just use the Apple 🍎 crank gizmo that takes the skin off and cores the Apple 🍏
Made this for thanksgiving and it was absolute 🔥. Completely blew the other desserts away!
Excellent recipe Brian, thank you!
I was preparing the ingredients for an apple pie when you just uploaded this viseo. Thank you, now I'm 100% going to make it and enjoy it.
Thanks for the amazing receipes and explaining everything so on point, you rock!!
I want to try this. Homemade pie crusts make me nervous but your step by step gives me some confidence. This looks so good.
Just made this using premade pie crust and it was delicious. Thank you.
I've wanted to make a galette for a while but didn't find any helpful videos or recipes online. I'm happy one of my all time favorite chefs came up with a recipe for us! Thanks for the great video Brian!
I was pretty sure that the “better than apple pie” was going to be a hot take. We tried this recipe yesterday and I’m now a believer. This was better than any apple pie that I’ve had in the past. Both the flavors and the crust/filling ratio were “on point.” Thanks, Bri.
i made the galette for the first time yesterday and it came out so good. Thank you.
That looks dope! Thanks for another amazing recipe, Bri!
I made the galette this weekend, and it was a BIG success. Easy and more importantly TASTY. Highly recommend it. It will now become one of our go-to's. Thanks Chef
Wow, this recipe is amazing, thank you for sharing your delicious recipe Brian.
I like simplicity of his videos. ❤
Thank you. It's about time someone acknowledges the desirability of quality crust vs filling! I really appreciate your videos.
Busting to try this! Friggin love this Bri!
On my to do list for tomorrow, thanks Bri !
I need to try this ! Fingers crossed I don’t butcher the dough… but being a good baker is one of my goals ! 🤞🏽🤞🏽 thanks for a great breakdown of all the steps
I made it and it went over so well with my folks that I've now been assigned with pie duty this Thanksgiving. Not that I mind, it's probably the tastiest thing I've ever baked!
I made this and it was SOOO easy, quick, and delish. TYSM
I made this- it was awesome! Served it with whipped cream with a splash of amaretto. Friends loved it! Thanks for the recipe.
This was delicious! I am not a crust person and usually just go for the pie filling. This is the BEST crust I have ever eaten, and it was easy to make!. Thank you for this recipe!
You have one of the best channels on UA-cam.
The whole thing was world class ASMR. Bravo!!!
I made this Brian. For me it is easier than making a whole Apple pie. It came out delicious and pretty. Thank you.
I am definitely going to make this Apple Galette very soon! It looks terrific!
I made this and it worked out great. Even did the apples the same way, neat and tidy.
Just made this last night for friends and it was amazing!! Way better than regular apple pie. One addition added some caramel on top before serving. Thanks Bri! This will be a go to dessert when needed. Your channel is awesome
I am making this tonight. I've made it a few times but I'll try your tips!
I've got to try this, looks absolutely delicious.
This was very easy to make and is probably the best thing I've ever baked. I highly recommend giving this one a shot!
I made this today, it was absolutely delicious! I made the dough before I went to work. It is not that much more difficult an apple pie. However, whenever I work with pastry always have a problem, rolling it out to get it round. The apples were nice and tender and the crust was so flaky. Thanks for the great recipe Brian!
You are a Galette Master! I love the way you achieve "rustic" perfection. Galettes are all well and good but when they haven't been 'zhushed' into perfection (thank you for that reminder/pointer), or when the crust gets pleated too thick and the filling unevenly distributed it is most unappetizing.
I love Gallettes. I sometimes lay down a layer of frangipane before the filling. Apple is my favorite but mixed berries are good too.
After watching this video a few times this week, it is now in the oven!! Thanks for a great recipe AND making it straightforward to execute. Love your, "You can do this!" confidence inspiring presentation. Great camera work too!
Wow, this was sooo good, we ate the whole thing!
Omg Brian! I made this in the morning, same recipe same method. I'm going to try it with the butter slices at the top next time.
Thanks for the recipe. I was def skeptical abou the whole "better than apple pie" deal. I tried it and agree 10/10 will make again, thanks Bri!
Galette's are a great dessert option. Thank you, but the Northern Spy apple is my personal baking favourite. The galette looked wonderful.
Hey Brian, this is great and I would love to see a savory galette, like, with mushrooms!
This is worth the try. Looks so delicious!
Love your detailed comments
B I’ve made this several times now and it has replaced apple pie in my repertoire. This past time I had some caramel left over form my Paris Brest Christmas Day dessert and decided to drizzle it over the galette and ice cream. OMG it was good. Thanks for this recipe its’ a winner for sure
Great tip on the Kerry Gold/higher fat butter. Have been doubting whether it’s appropriate for crust.
Love the taste but it does soften much quicker. Will try doing a quick freeze to extend the time before it melts into the flour.
it was difficult but tuned out very nice, thank u for sharing the pizza pie recipe ^^
Hey Bri - just threw out the rest of my pumpkin pie and am now making this - not sure if I should say thank you or not lol. Thanks !
Went with this instead of pumpkin pie this Thanksgiving; no regrets.
Oh yum! Feeling motivated to make this cause I luv all things apple! Ty for sharing. 👍
Just made this recipe. It was amazing. I’m adding more sugar on the top and bottom crust. I thought I was putting too much on. You can’t have too much!
Love your videos Brian, I've made several and loved them all. If you ever get a restaurant I want to be a customer 🙂
amazing timing. been wanting to make an apple dessert. This might have to be later this month. Tonight I am attempting an apple dessert pizza in the Ooni
It was delicious! Thank you.
love the use of kerrygold i use it in all of my cooking great flavor and just all around better than any other butter ive ever used
I am stoked to try this for Thanksgiving... looks amazing, sir!
Made this for Thanksgiving. Then made for coworkers. Then made for the brewery staff at my favorite little spot in town.
Absolutely a favorite. I tried the trick suggested of using brandy to sub for some of the water and I think there's a good texture difference - used a brown sugar bourbon to reduce with some of the residual apple juice (after letting it sit for 30-40 minutes) to drizzle over.
This is great, Bri. 👌
I made this galette for thanksgiving and it was amazing!!!!
Hey Bri, we are definitely converts. We've never been big "Pie Fans" but this was an instant hit when I made it. I'm now doing a cherry version. T I'd been making tart sort of things during the holidays with pie crust scraps and jam. This is much better. Thanks!
This thing is a pie meets turnover. I need this in my life. Great video as always, Brian!
Yep need to try this
Excellent idea Bri, great look dessert
Just made this. I used the same kerrigold butter. It was incredible.
One mistake i made was wrapping up the dough too fast when it was too cold and it didnt hold together at all. Once i unwrapped it, it was a big crumbly mess. However once i started working it with my hands, the butter melted a bit and started holding it together.
Also i couldnt roll it out to 14" without the bottom being paper thin. I think mine ended up being 9 or 10" or so. I had just enough apples so maybe i cut them a bit too thick.
I had to bake mine 1 hr but my oven sucks. Still, it turned out delicious and the buttery flaky crust with the raw sugar is amazing. I will make it again.
Thanks bri bri
I would love to eat this with some of my favorite homemade salted caramel whipped cream. I'd also like to try a version with a crumble topping.
Gosh darn it how do you do it?! I put on a video to chill out and every single time you make me want to get up and cook!!
I do these all of the time. You right!! So much faster, quicker, and oh so delicious. We have apple, peach, blueberry, blackberry and cherry galettes at our house. 🤤
One of the first recipes I made from the "Cooking With French Flair" class I took many moons ago. This is a great dessert & very impressive to guests, and I agree - much more satisfying result than an apple pie. The folded edge makes it!!!
hi Bri thanks for sharing this recipe now i can make apple dessert ... my hubby loves apple pie and i always buy during any holidays coz i have no talent in baking 👏👏🙏🙏😋😋
Sent this recipe to the wife. She wants to make apple pie for Thanksgiving and this looks perfect. Thanks Brian
Looks delicious! I am a pie/crumble purist but this could sway me 👀
Would love to see your take on a Banoffee pie at some point Bri 😁
I very much dislike making traditional pies, but OH how I love making a galette!!! So much easier, and also easier to cut and serve!!! In fact, running across this video has inspired me to make one today with the pears I still have from my tree! I will add a bunch of ground walnuts! Thanks for your inspiration, and for your excellent instructions in all your videoa!!
Wow that pie looks so good. Can’t wait to make it.
Love this. And for those who prefer a bit more filling, this can also be done in a tart pan to give just a bit more depth. But I'm with you - that gooey, fruity, almost chewy area around the outside is what it's all about. With a scoop of quality vanilla 'scream, this is a perfect autumn dessert. But man, that crust, Bri... 🤤
Hi Brian! Great video as always!! I make all your recipes and they are always a hit! Also your brussel sprout bacon, white cheddar salad is my go to pot luck bring and I have never not gotten compliments/ requests for the recipe video.
I’d love to make this for the friend-Christmas dinner im hosting. Ideally I’d like to do as much prep work the days beforehand as possible so it’s pretty manageable the day of.
Can any of this be done ahead and either stored in the fridge or frozen? And if so, what steps can be done ahead (dough making, assembly, final pre oven preparation etc)?
Thank you!!!
planned on making apple pie for the fam this weekend... not anymore
love the videos man keep up the work
Oh yeah! Looks delicious! I have been trying your different recipes and so far, all have been terrific!
Thanks!
This looks amazing
THANKS
Thanksgiving dessert solved, thank you Brian. Happy Thanksgiving.
I love Brian’s videos and his exact measurements!!! But the best part of his videos are his dance moves!!!! I love the dancing after he tries every dish he makes!!!!
I can’t wait to try this recipe!!!!
Babe wake up Bri dropped a new dessert vid 😍
Hey Brian
Suggestion for future videos : salmon/🥩 tartare recipes
Cheers from San Diego California
This reminds me of a galette that I make using either apple or pears, the main difference being the fruit is on a layer of frangipane between the crust and the fruit. If you want to cut the sweet a bit, sprinkle halved cranberries over the fruit. Anyway, it looks delicious and I have to make one now.
First of all We love honey crisp apples. Yes they’re expensive, but as my husband says “we’re with it”🤣
I’m def going to try this recipe.
And I just love the happy food dance at the end!!!
I have used Ina Garten's crostata recipe in the past but this recipe really elevates it. She used just plain apples and I really like that that there is a sauce with the apples in your recipe. Really nice presentation.
I definitely will try this one😍🙌
There was a lot of zhuzhing in this video, which is nice. Looks really good, can't wait to bake it this weekend for my birthday. Happy B-Day to me
This turned out FREAKING AMAZING! As you said, the fruit to flaky crust ratio is perfect, and the vanilla ice cream is a great touch.
In Europe we make this dough by cutting the cold butter into pieces and then use our cold hands (place them in cold water and then dry them) to mix the flour with the butter. Just squeeze butter with your fingers until it is crumbly. Do that quickly before the butter is melted. At the ice-cold water and mix to a dough and place it into the fridge.
In Switzerland we have something called ‘Waehe’ which is a similar dough but no sugar. The dough is placed into sheetpan with the sides also be covered, add the fruits (cherry, apples, plums etc) and the fill with an cream/egg/sugar mix about 3/4 up to the sides.
That. Looks. AMAZING!!!