A rustic take on an apple pie, this apple galette is delicious and perfect for fall. (You can also swap any other fruit, such as blueberries, strawberries or cherries).
In a food processor, mix the pistachios, flour, sugar, salt and cinnamon and mix until just combined. Add in the butter and pulse until mixture resembles a coarse meal.
Transfer the mixture to a large bowl and add 4 tablespoons water and mix, adding more water if needed until the dough comes together. Pat the dough into a small disk and refrigerate for at least one hour.
Meanwhile, preheat the oven to 375 degrees Fahrenheit. Toss the apple slices with the cornstarch, lemon juice and sugar.
Roll out the dough to a 12" round on a floured surface. Transfer to a parchment or Silpat lined baking sheet. Place the apple slices in the center of the dough, but leave a 2-inch border. Fold the edges of the dough over the apples, letting them slightly overlap. Brush the dough with the cream and sprinkle with scant teaspoon sugar.
Bake for 45 minutes or until the crust is golden brown and the filling is bubbling. Let cool slightly and serve with ice cream if desired.
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