The crust is free-form and topless, making this apple pie easy to make, even for the crust-challenged. This tastes swell with a scoop of ice cream or with caramel-flavored ice cream topping.
Servings: 10 - 12
- For the crust
- 2 1/2 cups flour
- 1 1/4 teaspoons salt
- 2 tablespoons sugar
- 8 tablespoons margarine or unsalted butter at room temperature, cut into 7 pieces
- 8 tablespoons vegetable shortening, cut into 7 pieces
- 4 to 4 1/2 tablespoons ice water
- For the crunch topping
- 3/4 cup flour
- 3/4 cup dark brown sugar
- 1/2 cup old-fashioned oats (not quick cooking or 1-minute type)
- 6 tablespoons margarine or butter, melted
- For the apple filling
- 3 McIntosh or Braeburn apples
- 2 Granny Smith apples
- 1/2 cup sugar
- 3 tablespoons flour
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 3 tablespoons low-sugar apricot preserves
- 1 egg yolk, beaten with 1 teaspoon water
For the crust: In the bowl of a stand mixer fitted with a dough or batter hook, or in the bowl of a food processor fitted with a metal blade, mix the flour, salt and sugar. Cut the margarine or butter and shortening into the flour and mix until mixture resembles baby peas. Sprinkle the water over the dough, 1 tablespoon at a time, and blend in with the mixer or with a fork. Repeat until the dough is moist enough to come together. Gather the dough and knead just to get it into a ball, then flatten the ball slightly and shape into a disk. Wrap in parchment or plastic wrap and chill for 30 minutes.
For the crunch topping: In a medium bowl, add the flour, brown sugar, oats and melted margarine or butter and stir to combine. Set aside.
For the apple filling: Peel, halve and core the apples. In a large bowl, combine the sugar, flour, cinnamon and salt. Add the apples slices and toss to coat.
To assemble: Preheat the oven to 375 degrees.
Remove the dough from refrigerator. On a lightly floured piece of parchment paper, roll the dough into a circle,-- to 15 inches across. Leaving a 3- to 4-inch border, brush the apricot preserves over the dough. Place three-quarters of the crunch topping mixture over the preserves, still leaving the border of dough uncovered. Starting at the outer edge of the preserves, and working your way toward the center, lay the apple slices in concentric circles, going around and adding layers until all of the apples are used. Sprinkle the remaining crunch topping over the apples.
Using the parchment paper for support, fold the dough border over the apples. The dough will cover 2 to 3 inches of the filling. Carefully peel back the parchment paper and slide it with the galette onto a rimless baking sheet. Brush the exposed dough with the egg yolk-water mixture.
Bake for 25 minutes, then remove from the oven and carefully cover the crust with foil to prevent the edges from burning. Return to the oven and bake 30 minutes longer. Serve warm or at room temperature.
Adapted from "Kosher by Design," by Susie Fishbein (ArtScroll, 2003).
Tested by Yuki Noguchi.
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