Before heading up the trail, we stopped at a few of our favorite shops to pick up some goodies to take with us…
We arrived at the apple orchard late in the afternoon, ready to fill our bags with fresh apples…and boy did we pick some apples….I think about 45 pounds of Rome, Fuji, and Stayman (a local Virginia apple).
So now it’s time to make everything I can think of with all of these apples… apple pancakes for breakfast, Cookin’ Canuck’s Family Apple Sauce, and this…
Apple Galette with Creme Fraiche
I really like the light and flaky texture of the sugary crust…very similar to an Elephant Ear Cookie, or Palmier. Add a dollop of creme fraiche if you like, to add a little bit of tanginess.
Apple Gallete with Creme Fraiche
1 3/4 cups all purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons ice water
1 1/2 pounds firm apples , peeled, cored, cut into 1/8-inch-thick slices
Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add ice water and blend just until dough begins to clump together. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out.
Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes.
Preheat oven to 450°F. Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and apples with remaining 2 tablespoons sugar.
Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature.
1 cup heavy whipping cream
2 tablespoons buttermilk
Combine heavy whipping cream and buttermilk in a small saucepan over medium heat. Heat until just warm to the touch, then transfer mixture to a glass jar and cover. Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened. Stir well and refrigerate. Use within 10 days.