An open face, rustic, free form pie filled with the goodness of apples and cinnamon. I had half the dough left over from my fruit tart. Given how much it shrank in the tart pan, I thought of doing a more informal version of the pie called the galette.
I took out the cold dough from the fridge and rolled it out as thin as it would go, transferred it to a nonstick baking sheet and put in back in the fridge to chill. Next, I peeled and thinly sliced two apples.
If you work quickly and assemble your pie in the next two minutes, you don't need to worry about the apples browning. So as fast as you can, mix 2 tbsp brown sugar with 1/2 tsp cinnamon. Grab a handful of raisins.
Set the oven to preheat to 200C. Take the rolled dough out of the fridge and arrange a layer of apples in the center, leaving a 1 inch border all round. Sprinkle 1/3rd of your sugar and half the raisins. Create another layer of apples followed by sugar and raisins. Add a final layer of apples and fold up the dough to create your pie.
I covered the apples in the center with foil to avoid burning. This went into the oven for 25 minutes. Then I removed the foil, sprinkled the rest of the sugar on the apples and all over the top and put it back into the oven to brown. Took another 15 minutes in mine to get a flaky, buttery pie.
That was my sweet Thanksgiving. What was your thanksgiving like?
Comments
On a different note, what I am most curious about..when it comes to tarts and pies...is how they are different. the pastry clearly could be the same. So whats the differentiator? Ideas?