For me, Fall isn’t about pumpkins; pie, lattes, candles, none of it does it for me. I’m all about apples at Fall. I love apples and I love that as a society we just love to cover them in sugar and cinnamon and bake them and be like yes that is a side dish.
So it probably shouldn’t come as a surprise that my one really big selling point in finding a future husband is that I make the best apple dumplings ever. That and my amazing credit score. But I can’t reveal my apple dumpling recipe, because then you other single women would be making these and taking all the men for yourselves.
So I threw together something way easier and equally delicious with all the apples I have; an apple galette!
You’re like what are you even talking about Tracy? It’s basically a fancy way to say apple pie without a pie dish. I love this as a simple dessert because there is zero expectation for it to come out looking perfect.
As a type A lunatic, I tend to want things to be perfect which is why I prefer baking to cooking; exact measurements, knowing the outcome, it’s soothing to my stressed out soul. So a galette is a good mix of wanting to be type A and know it’s going to turn out but also feeling really lazy and not wanting to have to make something look perfect.
This is seriously easy to throw together. And because you can’t eat any sort of apple pastry without whipped cream, I went ahead and made that even better; by adding maple syrup. So simple, but so delicious.
Here’s what you’ll need to make your simple apple galette and maple whipped cream.
For your galette:
1 cup Crisco – The key to any good pastry is Crisco. I do not care about morals or what the government tells you about it, my grandma would probably slap me if I dared to not use Crisco.
2 cups all-purpose flour
1/2 cup cold water
1 tsp salt
5-7 apples depending on size – I prefer to use golden delicious for baking purposes, they’re a little tart, but still sweet and the sugar makes them perfect.
For your whipped cream:
2 cups heavy whipping cream
2 tbsp pure maple syrup
I prefer to prep my dough about 30 minutes to an hour ahead of using it for any pastry. When you are mixing the dough, it can be room temperature and can get warmer from your hands while making it. So I like to pop mine in the refrigerator for at least 30 minutes before using it. It just makes it a lot easier to handle and it won’t tear as easily. Ideally, I leave it overnight in the fridge.
I start by mixing the flour and salt together in a bowl. Then I work in my Crisco. This will give it a rough consistency and it will kind of stick together. But add in the cold water to help it stick together. You may not need the 1/2 cup, it may take less. I always tell people to use a little water at a time to get it the consistency you want. Otherwise just add some more flour if you get too much water in it.
I wrap the dough in cling wrap before putting it in the fridge.
Next, you’re going to want to preheat your oven to 425 degrees. Line a baking a sheet with parchment paper.
Then get to work on peeling and slicing your apples. I have zero fancy tricks for peeling apples. I’m sorry. It is what it is.
Mix your sugar and cinnamon together and sprinkle over your apples. Mix that all together to get all the apples coated in the sugar and cinnamon.
Next you’re going to roll out your dough. Lay your dough out on a floured surface and just roll it out in a circle like you would a regular pie.
What I like to do for a galette is roll it out enough that it’s got enough flour on it, then transfer it to the parchment paper on my counter and finish rolling it out on the parchment paper. Sometimes your circle can get kind of big so it gets harder to transfer the larger it gets.
Also, don’t worry about a perfect circle, obviously I did not and mine still tastes delicious.
I like to go ahead and prepare the galette on the counter instead of the baking sheet. The rolled out dough is just bigger than the baking sheet typically.
So you just spread your apples out over the pastry. Then wrap the edges up to cover the apples. I put most of the apples on, then start folding the pastry and add in apples where I need more as a I wrap it up.
Next grab some butter and cut a few slices to dot over the top of the apples. This helps the apples cook.
You can also brush the top of the pastry with melted butter as well and sprinkle some extra sugar on the pastry.
Pop that in the oven for about 40 minutes or until the pastry is golden brown.
While that’s baking go ahead and make your maple whipped cream. Just beat your heavy cream in a bowl with a mixer on medium-high until it forms stiff peaks.
Then fold in about 2 tbsp maple syrup or to taste.
Once your galette is baked to perfection, take it out of the oven and try not to eat the entire thing.
Go ahead and cut a slice of this delicious pastry and tell your family/boyfriend/roommate that this was very difficult to make and you are basically a master chef.
Hand them a slice with a big dollop of whipped cream and casually mention that it is in fact maple whipped cream, you know, what actual Gods must eat daily.