A galette (really just a free-form pie) is as simple and delicious as it is beautiful. I often make the buttery crust in the morning, let it sit in my refrigerator while I work, and then fill it with whatever fruit I have on hand for a quick dessert.
This version—which I made on the first episode of Ranch to Table on the Magnolia Network (which you can stream on discovery+ and also previewed on the Food Network)—uses apples that I pick from the orchard just down the hill from my house and a handful of blackberries. When I make this galette, I always make sure to taste the fruit to see how sweet it is before I add my sugar. Ideally I’ll end up with a dessert that is a little bit sweet but also lets the fruit’s natural flavors really shine.
Apple and Blackberry Galette
For the Crust:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 sticks (16 tablespoons) unsalted butter, cut into cubes and kept very cold
- ½ teaspoon salt
- 3–4 tablespoons ice water
- one egg yolk
- raw sugar (for dusting)
For the Filling:
- 4 medium golden delicious apples, peeled, cored, and sliced (any sweet apples will do!)
- 3 tablespoons granulated sugar
- juice of ½ lemon
- 1 cup blackberries
Make the Crust: Put the flour, sugar, salt, and butter into a food processor and pulse the mixture until the butter pieces are the size of beads. (Don’t run the food processor for more than a couple seconds at a time, or the mixture will heat up and the butter will start to melt.) Drizzle in the ice water, pulsing the mixture occasionally, and stopping when the mixture is just moist enough that it will hold together when you pinch it.
Turn the dough out onto a clean counter and press it together into a round disk, about 1” thick. (The rounder the disk, the easier it will be to roll out.) Wrap the disk in plastic wrap, and let it sit in the refrigerator to rest for at least 2 hours.
When the dough is ready, preheat the oven to 375°. Remove the dough from the refrigerator, and slowly roll it out into a circle. Use a pairing knife to trim the edges so that you have a relatively uniform circle. Put the crust on a baking sheet, and put it back in the refrigerator while you make the filling.
In a medium bowl, mix the apple slices with 2 tablespoons of the sugar and all of the lemon juice. In a smaller bowl, mix the blackberries with the remaining 1 tablespoon sugar.
Remove the crust from the refrigerator, and arrange the apple slices in a sun or starburst pattern, starting at the center of the dough and working your way out; leave 2” to 3” of uncovered crust all around the filling. Dot the starburst with the blackberries.
Fold the edges of the crust over the filling, working your way around the outside of the galette. Beat the egg yolk in a small bowl, and brush it onto the crust (to give it some shine), and dust the crust with raw sugar.
Bake the galette until the crust is golden and the fruit is well cooked, 40 to 50 minutes. Remove the galette from the oven, and let it cool to room temperature before serving.
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