#apple gallette

[individualapplereviews]

[wildthymeinthekitchen]

Pear Galette

Today, I attempted a Pear Galette with some amazing pears I found at H&D. The recipe I used was from my new favorite cookbook, The Vineyard Kitchen, by Maria Helm Sinskey.

She's got an Apple Galette recipe in the cookbook, and I substituted pears. That's the only alteration I made to the recipe -- except I don't think I successfully stacked the pears the way she suggested.

The crust came out beautifully. Unfortunately, it didn't transfer well to the plate as the pears were a lot juicier than I suspect the apples would have been, and the bottom fell out. But the upside is that I can tell you it tastes fantastic and what it lacks in looks, it will more than make up for in flavor.

I'm looking forward to the French Baking Class Mike got me for Christmas -- maybe there I'll learn how to lay out the fruit correctly.

All in all, I'd count this in the column of yet another successful recipe from Maria!

[eatwithyoureyesonly]

Mini Apple Galette Crumbles - These Apple Cinnamon Galettes are topped off with a buttery pecan crumble - irresistible with a scoop of vanilla ice cream!

[cakeversations-blog]

Day One April 22nd 2015:

Day one picture.. a new classroom, new chef , new curriculum. Yes, I have been a student for almost a year however it still doesn't get easier. The nerves of learning something new right after you just memorized something else is scary but intriguing at the same time. I remember what a previous Chef had told me “ Always remember its JUST food guys” - Chef Brown. That quote may be simple but you really need to keep that roll with the punches mindset in class & in life! The moral of this story is that i was beyond terrified for pies.. which is funny because you’d think coming into culinary school i must have worked with pies at home. But , no. They were not my thing ..the most work ive done with a pie was make a basic pudding filling or apple and use a pre-baked shell. So with that being said the nerves were in place for day 1.

   Now onto the production portion of the day, Today the game plan was to make a Basic Pie Dough to produce Apple Gallettes & Dutch Apple Pie. The making of the dough was simpler than i thought.. Simply cut the butter pieces into flour,salt and sugar until it reaches a sand like texture.. form a well ( donut-like shape ) place small amounts of water in and fold together till scaled dough comes together. Fold dough into ball , plastic wrap and place in refrigerator. Then begin on the fillings and topping. Cut up desired apple slices into 1/4 of an inch thick then place in a bowl with lemon juice, cinnamon, sugar and a pinch of nutmeg( optional). Set aside a small portion of apples with granulated sugar. Take flour,both sugars, butter, oats and salt rub them together to pee size pieces to achieve desired topping for Dutch Apple Pie. Grab that beautiful hand-made dough out of the fridge and roll it out to be just a little bit bigger than the 9″ pie tin. Fold, place in tin and push down to secure dough in tin. Grab a fork and take out your frustrations on that dough and poke enough holes to allow the steam to escape while baking. Pinch the rim to desired design , egg wash then fill with apple ,cinnamon,sugar & nutmeg filling. Make sure apples are flat down and fill to about 1 & a half times the tin. Now with that extra dough from before roll into circles to any length , fill with remaining apples plus the ones you set aside before and fold the dough over to just kiss the apples. Now take that topping you made place it on top of pie until totally covered & ALL gaps are filled in! Also egg wash and place some topping on the Apple Gallettes. Place Dutch Apple Pie in cooler to chill and place Apple Gallettes in the oven to bake for 15-30 mins   ( until golden brown). * Time passed gallettes are out station is clean, pie is rested) Go to cooler grab pie, on a sheetpan with parchment or wax paper place in oven for 30 mins .. allow to cool and serve both on a home-style or rustic platter with a scoop of vanilla ice cream and prepare for jaws to drop over this simple treat!

  My personal feel on the Dutch Apple Pie was that I LOVED it! I happen to be a fan of cooked fruit and crumb topping.. i feel as though they are a good pair for each other. I wouldn't change anything to the recipe because although you can change around recipes and be unique apple pie in my eyes is traditional and wherever you have it , it should hold that same home feel to it! My opinion on the Apple Gallettes is that they are a great use of the extra dough and i clearly like the taste seen as they contain the same ingredients. I just am not a fan of the shape and the messiness to the treat in that its an unstable, mainly open pastry.

Enjoy xoxo 

* Formulas are found under “ Formulas I Use” tab*