Honeycrisp Apple Galette

While it’s still September, let’s squeeze in one more apple situation. You can’t be upset about this.

Galette! My favorite. Also called free-form pie, which I thoroughly dig. This version today will have us experiencing honeycrisp apples and earthy rosemary to the highest degree.

And we’ll sweeten with the most delicious agave nectar (honey is fine) and heighten the experience with flakey maldon salt. This whole thing is ridiculous, so buckle up, buttercup.

Listen, you can use a storebought pie crust (“storebought is fine”), but I got after it in my pie journey and made it from scratch. Which is intensely therapeutic, so I highly suggest it.

Then we’ll just brush a bit of nectar on the pie crust along with finely chopped rosemary. Then we’ll fan out the apples in an overlapping circle until our heart screams. Follow with more rosemary if ya know what’s good for ya.

Then we’ll pull in the dough over the apples in another rustic overlapping situation and marvel at the beauty. An egg wash on the pie crust? Yep. A bit of maldon salt over the galette? Also yes.

Let’s bake.

Hooooney. Look at her go. We’re very into rustic pies over here, and this is right up our alley.

The apples are tender and tart. The rosemary is earthy and almost aromatic. The agave nectar is sweet and subtle. The pie crust – I’m so proud! It was delish. Flakey and light. I nearly died.

I’m pretty sure you have an excuse to make this this weekend. It’s still September, it’s getting cooler out, and the way this looks on the kitchen counter will have you swooning for days. Your family will freak out.

Help me.

And I know I don’t need to tell you how incredible vanilla ice cream would be with this. I had Aaron zip out to get some after work so we could marry the two. And all was right in the world.

Please galette yourself.

Honeycrisp Apple Galette

Save Recipe

Print Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 10 Tbs. butter, cubed and chilled
• 4 Tbs. Iced cold water
• Pinch of salt
• 2 honeycrisp apples, thinly sliced
• 2 sprigs Rosemary, finely chopped
• 4 Tbs. Agave nectar (honey is fine)
• 1 egg, lightly beaten
• Flakey madon salt, for garnish

Instructions

1. In a large mixing bowl, combine the flour and salt. Give it a whisk to blend. Add the cold butter and use your fingers to press and crumble into the flour, until pretty mixed, leaving no large chunks of butter. Add the cold water to the flour, then tip it out onto a clean work surface and press together, creating pie dough. Create a one-inch disc, wrap in plastic wrap and chill for about an hour.
2. Preheat your oven to 375.
3. After you’ve sliced the apples, run them under cold water to keep from oxidizing.
4. Take the plastic wrap off the pie crust, then roll out on a floured work surface to a 12 inch crust in diameter, roughy. Transfer this to a baking sheet with parchment paper.
5. Pour about 2 Tbs. Agave nectar over the bottom of the pie, brushing it evenly. Add half the chopped rosemary to the pie crust, then evenly fan the apple slices in a circle, creating a pretty overlapping design, leaving an inch of border of pie crust all the way around. Add the rest of the chopped rosemary to the apples.
6. Gently fold the outer edge of the pie crust over the apples, overlapping as you fold. Brush the pie crust with the egg wash. Sprinkle a little bit of the salt over the galette.
7. Bake for 45 to 50 minutes, until the galette is beautifully browned, and the apples have wilted in the heat.
8. Garnish with extra agave nectar and let it rest for ten minutes. Serve immediately! (Ice cream would be fantastic.)
9. Serves 8.

7.8.1.2

2

https://bevcooks.com/2024/09/honeycrisp-apple-galette/

Yes ma’am, I do have a video for you! Right here, baby.