Back in December I was in Texas. One of our favorite places to visit while down there is World Market. While we were walking around looking at this and that, really eying the silverware that I’ve wanted for years but still won’t buy, I stumbled across a book called Pie School | Lessons in Fruit, Flour, and Butter. I made mention that I wanted it and low and behold I got it for Christmas! I started reading through it right away and the author, Kate Lebo, discusses things called a Galette. I’m sorry, a what? Basically it is a pie that is free form, as in you don’t bake it in a pie plate, but roll it out, place your filling in the middle, and roll the sides up over the edge of the filling. The more rustic you make it, obviously the better.
Why do I mention all of that? Well back in 2010/2011/2012 I embarked on an adventure of 101 items to complete in 1001 days. I didn’t get them all complete, but it was a good attempt. One of my items was at the time Pioneer Woman Ree Drummond released her first cookbook and I planned on trying to cook/bake my way through the entire book. Again, not something I was able to complete. This Flat Apple Pie happened to be one of the items in the book that I didn’t accomplish.
Last night was dive club meeting. I made some sugar cookies to take but I also wanted to make something else. For some reason this flat apple pie jumped out to me so I gathered up the ingredients and went to baking. By the way, I kind of love to bake… I’m learning this. As I was piecing this together, I started wondering, is this a Galette? Based off the description Lebo gives, I believe it is. You’re welcome.
Now one thing that Lebo says is that if you over fill your pie filling, more like the traditional American Pie that is sky high, you will probably have all those sweet juices overflow on to the pan you are baking in. After I had this in the oven I went back over the recipe and realized that this amount of fruit, pie dough was supposed to make not 1 but 2 Flat Apple Pies… or we could say 2 Apple Galette’s. Well… I messed that part up, I made it in to 1. And my juices over flowed. And and and…. that’s okay, because it was delicious. I think what could make it a little better might be to use my Grandma’s Apple Pie filling… just saying or maybe adding just a hint of cinnamon to it. But it was quite tasty and with all the desserts that were there last night, only about a quarter of this pie was left. I’ll also mention there were a ton of desserts.
PW’s Flat Apple Pie, Ree Drummond, Pioneer Woman Cooks: Recipes from an Accidental Country Girl
Preheat the oven to 375 degrees F.
In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice.
With a rolling pin, begin rolling out your pie dough into large circles. Roll the dough from the center outward. Be gentle and patient, it’ll take a little time to get the dough completely rolled out.
If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.
Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.
Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic – the more rustic the better. Dot the tops of the pies with chunks of the butter.
Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time.
Allow to cool slightly, then slice into wedges with a pizza cutter. Eat and enjoy!!