I recently got a new baking stone, courtesy of Capital City Granite, and I wanted to test it on something unique. I could have tossed a pizza on it, or tried biscuits, but I wanted something fun and a little original.
Apples have been on sale a lot recently, so I decided a galette would be a great way to go. A galette is basically a pie baked flat with the filling folded inside, instead of in a pie plate. It’s a simple pastry that gets a lot of points for its rustic charm. This is a perfect dessert for when you need to impress without a lot of time.
While this one is apple with a bacon pepper jam glaze, you can customize this one in a lot of ways. You can also try strawberries with kiwis, or peaches.
- 1 pie crust for a 9″ pie
- 4 to 6 Granny Smith apples
- Juice from 1 lemon
- 1/2 cup sugar
- 2 tsp cinnamon
- 2 tsp ground nutmeg
- 2 tsp salt
- 2 Tbsp bacon pepper jam
- 1 egg
- Preheat oven to 400° F, with baking stone in the oven.
- Roll out pie crust in circle and place in fridge to chill, about 30 minutes.
- Core, peel, and slice apples, placing apples in bowl. Toss apples in lemon juice to prevent browning.
- Toss apples with sugar, cinnamon, nutmeg, and salt.
- Stack apples in center of pie crust, folding the edge of the pie crust over apples.
- Heat jam with 1 Tbsp water on low heat, then brush over apples. Do not get too much in any one spot, since you don’t want to overpower the flavor of the apples.
- Immediately before putting pastry in the oven, beat egg with about 1 Tbsp water to make egg wash. Brush over exposed crust.
- Carefully place on preheated baking stone.
- Bake until apples are tender and crust is golden brown, around 30-45 minutes.
- Remove from stone and serve with drizzled with favorite sauce, whipped cream, or ice cream.