Homemade Apple Galette Recipe (Apple Crostata) скачать в хорошем качестве

Homemade Apple Galette Recipe (Apple Crostata)

If you love apple pie, then you will absolutely love this easy to make apple galette recipe with an almond crust and homemade caramel. A galette, also known as a crostata, is an oversized pie crust that is stuffed with fruit, or savory vegetables, and then the edges are folded up to resemble a flat pie. It is very easy to make and ask yourself, what’s the best part of any pie? The crust, right? I mean the filling is definitely good, but the crust is what compliments it and brings so much to any pie recipe. Ingredients for this recipe: For the Pie Crust: ½ cup of Bob’s Red Almond Flour 1 cup of Bob’s Red Mill All-Purpose Flour 1 ¼ sticks of ice-cold unsalted butter 1 tablespoon of sugar 1 pinch of sea salt 3 ounces of ice-cold water For the Apples: 1 each cored and sliced macintosh, granny smith and gala apples juice of 1 lemon ¼ cup of sugar 1 teaspoon of cinnamon ½ stick of melted unsalted butter 3 tablespoons of sugar for garnish Served 6 Prep Time: 30 minutes Cook Time: 45 minutes Procedures: Preheat the oven to 375°. Add the almond flour, flour, butter, sugar, and salt to a food processor and pulse until the butter is the size of rice. Slowly drizzle in the water while pulsing until it becomes like a meal. Transfer the dough to a clean surface with flour and roll it out until it is about 18” in diameter. Next place the rolled-out dough onto a sheet tray lined with parchment paper and chill in the refrigerator. In a large bowl gently mix together the sliced apples, lemon juice, sugar, and cinnamon until combined. Transfer the apple mixture and fan it out and add them to the center of the rolled out dough chilled dough. Drizzle on melted butter Fold up all the sides to the center until it is tightly sealed and sprinkle on the sugar everywhere. Bake at 375° for 30-40 minutes or until browned and cooked. Cool to room temperature and serve with optional ice cream, whipped cream, and caramel! Chef Notes: