Apple galette

Call it rustic, call it homely, call it delicious.  All the flavor and texture of apple pie,  without the work.  I took a pastry class from Cindy Mushet, who wrote Sur La Table's baking book.  She did a fabulous job of teaching us to make a great flaky pie crust.  Then she said "But this is a lot of work, and Trader Joe's pie crust is just as good, so I use that."  So I made a few pie crusts after the class to prove to myself that I could do it, then I reverted to Trader Joe's. Trader Joe's pie crust

Follow this link to the recipe:

Apple galette

• 1 pie crust, refrigerated, for 9 inch pie plates.  Should be about 12" in diameter.  Trader Joe's is great.
• 3 large apples, preferably tart, such as Granny Smith.  Peel and slice, for about 4 cups
• 1/2 cup brown sugar
• 2T cornstarch
• 1T lemon juice
• 1 tsp cinnamon

Night before:

 Mix apples, sugar, cornstarch, lemon juice and cinnamon.

Carefully place pie crust in the center of a parchment lined cookie sheet.

Mound apple mixture in the middle, leaving at least a 2 inch border with no filling.

Pull edges of the crust up over the apples, and crimp folds together to hold it in place.

Cover and put in the refrigerator.  If you do not have time to bake for 25 minutes and cool for 10 minutes in the morning, bake tonight, and leave out on counter overnight.

Set oven to preheat to 425˚

Next morning:

If baked last night, serve.

Otherwise, put in oven and bake for 25 minutes, or until golden brown.  Remove, let stand 10 minutes, then serve.

NOTES:

• For a variation, add 1/4 cup raisins, or 1/4 cup chopped walnuts, or both.