This is it, people. This. Is. It. I’ve been craving pie crust for a week but two things stood in my way. Firstly, the last time I made crust it was…dense. Hard to cut. Hard to chew. Hard to watch people eat. Therefore, I was hesitant yet eager (is that possible?) to try again. Secondly, I have lots of school work to do this week. I should have been studying for a test last night, but I decided to throw all conscientiousness to the wind and make pie instead. Is “I wanted it” enough justification?
Well, maybe it’s not, but this crust was. It turned out FABULOUSLY! So light! So flaky! (By the way, how delicious do these apples look? I’m really not sure how any of them actually ended up in the pie). Technically this is a galette, a free-form apple pie. Galettes are nice because you don’t have to worry about making them look fancy. I actually think that being rustic is what makes galettes fancy. It’s like when you see a model in magazines and her hair and clothes are messy in a way that still makes you want to look like them. Yep, just like that.
You should make this instead of doing something important too. But nothing too important. Just avoid doing moderately important things.
- 1 single pie crust (see recipe below)
- 3 medium Granny Smith apples
- 2 tbsp sugar
- 2 tbsp brown sugar (light or dark)
- 2 tsp cinnamon
- 1 tbsp flour
- 1 egg, for glazing
- Raw sugar, for decorating (optional)
Preheat over to 375° F.
Peel apples then with each apple cut a slice off the top and bottom so that both surfaces are flat and apple will stand up straight. Cut the apple into four quarters, then, with the apple still standing upright, cut out the core of each segment. Slice each quarter into 4-5 slices. Toss apple slices with sugars, cinnamon and flour in a bowl and set aside.
Sprinkle a large cutting board or a clean counter with flour then roll out dough rotating 90° after every couple of rolls so that it has even thickness and to make sure it doesn’t stick to the board. Roll out dough about ¼ inch thickness. Roll up the dough on the rolling pin then gently unroll onto a baking sheet. Spread apple mixture onto the dough making an even layer and leaving about a 2-inch border of dough. Fold the excess dough over the apple mixture, pleating as you fold.
Beat the egg with a little water then brush onto the dough. Sprinkle with raw sugar or granulated sugar. Bake 30-35 minutes until crust is golden brown.
Cool slightly before serving.
- 1 ¼ cups AP flour
- 1 stick very cold butter, cubed
- ½ tsp salt
- ½ tbsp sugar
- ¼ – ½ cup ice water
Fill a cup with water and ice cubes.
In a bowl whisk together flour, salt, and sugar. Add the cubes of butter and incorporate into the flour mixture using a pastry cutter or two knives. Stop when butter is about the size of peas. Drizzle in ¼ cup of the ice water (without the ice!) then stir together with a spatula until combined. Add additional water, one tablespoon at a time, stirring after each addition, until dough sticks together and holds shape when you squeeze it in your hand. You want to see big bits of flour in the dough. Big bits of butter means serious flakiness. Serious flakiness means all your dreams come true.
Place a sheet of plastic wrap on the counter and dump the dough, along with any loose bits (it’s ok if there are some of these) onto it. Using the plastic wrap, form the dough into a disc and wrap tightly. Refrigerate for at least 1 hour.
Makes enough for a single crust