Easy (as) Apple Pie
Easy (as) Apple Pie
Apple pie might be the classic heart-warming American dessert, but our recipe uses a French technique to make what’s called a galette — a kind of free-form pastry that’s as tasty as it is unfancy.
- Cutting board
- Sharp knife (adult needed)
- Medium-sized bowl
- Measuring cup
- Measuring spoons
- Plastic wrap
- Baking sheet
- Rolling pin
- *For the dough*
- 1⁄2 cup all-purpose flour
- 1⁄2 cup whole-wheat flour
- 1⁄4 teaspoon kosher salt
- 6 tablespoons unsalted butter
- ice water
- *For the filling*
- 3 tart apples, peeled, cored, and thinly sliced
- 2 tablespoons plain yogurt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon vanilla extract
- 1 1⁄2 tablespoons all-purpose flour
- Put the flours, salt, and butter in the bowl and massage them together with your clean fingers until the mixture looks like little round lumps. Be patient; this will take a little while to get the hang of and to do.
- Add the water, 1 tablespoon at a time, massage some more, and form into a ball. Flatten the dough into a large disc, cover with plastic wrap, and refrigerate 1 hour.
- Put the apple slices, yogurt, cinnamon, and vanilla in the bowl you just used to make the dough, and mix well.
- Take the disc out of the refrigerator and put it on the baking sheet. Using the rolling pin, roll the dough into a 15-inch circle (it doesn’t have to be exact). Sprinkle 1 tablespoon of flour in the center, leaving a 2-inch border all around (this means: don’t sprinkle the flour on the outermost 2 inches). Spread the apple mixture evenly over the flour, arranging the slices so they overlap.
- Fold up the dough border to partially cover the fruit and pinch and seal the corners where possible.
- Once the oven temperature has reached 400 degrees, carefully put the baking sheet in the oven and bake until the crust is lightly browned and the fruit is bubbling, 35-50 minutes. Set aside to cool a bit and serve warm or at room temperature.