Some of you might find the idea of making a pie with crabapples unappealing, but wait until you try this baby. Made with green crabapples, this easy to make galette will make you want to have another slice. I served it with caramel ice-cream, which pairs well with the tartness of the apples, but I am sure it will taste great with vanilla ice-cream as well. If crabapples aren’t available to you – no worries – make it with some other tart apples.
1 unbaked pie shell
1.5 lbs crab apples, peeled, cored, and sliced
1/3 cup unrefined cane sugar
1 tbsp whole grain flour
1/2 tsp cinnamon
1/4 tsp salt
1 tbsp water
1-2 tbsp frozen blueberries (optional)
1- 2 tsp granulated sugar (optional)
1 tbsp coconut oil or butter, melted
1 ¼ cups unbleached all-purpose flour
1/4 tsp salt
7 tbsp butter, cut into small pieces (For flakier shell after cutting it, place the butter into the freezer for 10 minutes)
3 to 4 tbsp ice water
prep: 15 min
In a blender or bowl, pulse or stir the flour and salt. Add in the butter and pulse, or using pastry blender cut in the butter, until the mixture resembles coarse crumbs. Add the water, 1 tbsp at a time. Pulse or mix until mixture comes together. With your hands shape the dough into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes, or overnight.
On a lightly floured surface, pat the dough down, and roll it out into 12 inch circle.
prep: 10 min cook: 20 min total: 30 min
Preheat the oven to 425 F.
In a medium bowl, mix the sugar, flour, cinnamon, and salt. Add in the apple slices. Mix well and set aside.
In a separate bowl, beat the egg with the water.
Line a baking sheet with parchment paper, and place the pie shell on it. Mound the filling in the center of the shell, leaving 1.5 inches at the edge. Fold over the edges of the pie shell, and place the blueberries on top of the apples. Brush the top of the galette with the egg wash, sprinkle with the sugar, and place it into the oven for 10 minutes. Take the galette out of the oven and brush the fruit with the coconut oil. Place it back into the oven and bake for another 10 minutes or until golden brown. Once done, brush the top with the remaining oil.
Let the galette cool on the baking sheet for 5 minutes before transferring it to a cooling rack.
Serve with ice cream, custard, or whipped cream.