chai spiced apple galette

We’re only halfway through September and I’ve already had a crazy month! I haven’t felt this September rush since the days I was in college! Now that I’m back in school, I’ve had to readjust A LOT in my life and really crack down on becoming a more organized person! I enjoy being busy but so far, this month has been pretty hectic!

This in no way takes away my thrill and excitement about the upcoming seasonal change though! I AM SO EXCITED for fall! I don’t remember ever feeling this strongly about it before– I’m usually clinging on for dear life to summer! But over the last couple days, we’ve finally been getting some slightly cooler weather and I am THRILLED!

So what better way to celebrate the coming of fall than with the BEST apple galette?! Oh how I LOVE galettes! They are sooo easy to make that it’s probably hard to go wrong with it! I thought a chai spiced apple one would be extremely appropriate in this case!

I’m always experimenting with different techniques and recipes. So I was very excited to try making a galette with a very famous pie dough recipe– Four & Twenty Blackbird’s to be exact! I haven’t had the pleasure to try their pies in their New York City locations YET, but the second I get a chance to, it will happen!!

Their dough recipe yields a tender, flaky, and beautiful pie crust! The use of apple cider vinegar here DOES result in slightly tangy flavor in the crust so I thought that it would pair perfectly with an apple galette!

Get your spices out and let’s make this one together!!


INGREDIENTS:

Four & Twenty Blackbird’s All Butter Pie Crust 

1/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoons granulated sugar
1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice

for filling:

about 1 1/2 apples, thinly sliced (peeled or unpeeled)
1/3 cup brown sugar
1 tablespoon all purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

for egg wash:
1 egg
2 tablespoons milk
turbinado sugar (optional)
INSTRUCTIONS:

Stir the flour, salt, and sugar together in a large bowl.

Add the butter pieces and coat with the flour mixture using a bench scraper or spatula.

With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).

Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.

Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated.

Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.

Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.

Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.

In a large bowl, combine all the ingredients for the filling EXCEPT the apple slices. Mix well. Toss in the apple slices and toss around with hands to thoroughly coat the slices well.

Preheat oven to 400 degrees F.

Roll out the disc of chilled dough into a 10-12 inch circle. It will be about 1/8 inch thick. With the help of your rolling pin, place the dough onto a baking sheet lined with parchment paper. Arrange the apple slices on the center, leaving a 1.5 inch border all around the circle. Slowly fold the sides of the dough up and over the apples, lightly flattening as you go. (Check my instagram highlights for process videos). Place entire galette into the fridge to chill for 15 minutes.

in a bowl, beat together the egg and milk.

bake. remove assembled galette from fridge. brush the dough with egg wash and sprinkle with raw turbinado sugar if desired. bake for 30 minutes, until the crust is golden.

remove from oven and let chill on baking sheet for 5 minutes before chilling on wire rack. let it cool completely before serving. this galette is AMAZING with generous scoops of ice cream!

enjoy!

 

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