So when I call this thing an "easy" Apple Galette, that's major code for "cheating on the pie crust." I'm just not even a little bit sorry that I used store-bought crust here. It was a busy day, I needed a quick dessert to serve 5 people and the crust got smothered in apples and butter and sugar. If you can't get on board with that then what can you get on board with?
Obviously, you can make your own crust here if you had a few extra minutes and some patience. In fact, I've made several other galettes using Martha Stewart's recipe (though it makes two rounds of dough) with great success. But I had no extra minutes and zero patience and guess what? No one was the wiser and everyone loved it.
So being an impostor is worth it. Cuz I'll just never be one of those women (why do I feel weird calling myself a woman? I'm still just a girl right?) who can go for a 3 mile run and look pleasantly dewey and refreshed or the type of woman who can just wear shorts in public, or the type of woman has regularly scheduled dental check ups.
I just don't have my act together enough to whip up some pie dough amidst a busy afternoon and lots of Law and Order to be watched. So this is a free pass to cheat occasionally. And use your free time to go for a run or have a dental check up or wear shorts in public. Actually, don't wear shorts. You're ruining it for the rest of us.
Here's the recipe!
1 prepared 9 inch pie round
2 medium apples, peeled, cored and thinly sliced
3 Tbsp unsalted butter, melted
4 Tbsp granulated sugar
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or silicon mat. Set aside.
2. Place pie round in the center of the baking sheet. Begin arranging the apples in overlapping concentric circles, beginning on the outside, leaving about an inch of dough along the edge. There's really no right or wrong way to do this. You're just looking to get apples in the dough and leave dough overhang to create a neat package.
3. Once your apples are arranged, beginning folding the dough up and over the apples, overlapping dough and slighting pinching seams to form a tight package for the apples (see pictures).
4. Brush or drizzle the melted butter over the apples and crust. Sprinkle about 2 tablespoons of sugar over the crust and 2 tablespoons over the apples.
5. Bake for about 45 minutes, rotating the pan every 15 minutes until apples are baked and crust is golden brown. Serve with fresh whipped cream or ice cream.
Recipe adapted from Smitten Kitchen