Apple galette

I came up with this recipe one day when I wanted to put a little twist on apple pie:) It is very similar to an apple pie, only thinner and crunchier! I don't know about you, but the more crust, the better!:):) Yum!!!

Ingredients:
-one single 9 inch pie crust (recipe for this can be found under "Basics" category)
-two medium apples peeled, cored, and sliced
-1/4 cup of sugar
-3/4 tbsp flour

-1/8 tsp salt

-1/8-1/4 tsp of cinnamon (real cinnamon lovers can put 1/4 tsp:))
-1/2 tsp lemon juice
-1 egg, beaten

Directions:
Preheat your oven to 400 degrees F. Combine the sugar, flour, salt, and cinnamon in a small bowl. Mix the flour mixture into the sliced apples in a medium bowl. Add the lemon juice. Your apple filling is complete. Lay your 9 inch pie crust out on a greased cookie sheet. Spoon as much filling as you can onto the crust, just keep about 11/2 to 2 inches between the edge of the filling and the edge of the pie crust. Now, begin folding the edges of the pie crust over the filling, forming a crust for the galette. Fold small sections over, getting the lines that your folds create to all go in one direction until you get all around the galette. After you're finished folding, take your beaten egg and brush the crust of the galette. Try not to get egg on the filling. This will make the pie crust come out looking golden brown and flaky. Take a square piece of aluminum foil, larger than the galette, and crimp the edges a bit to weigh it down. lay the foil gently on the galette. Place your cookie sheet on the middle rack of your oven and bake for about 25 minutes, or until the filling is bubbly and the crust is golden brown. Remove the foil about halfway through the cooking time. Let it cool then slice it like a pizza. This can be served with whipped cream, vanilla ice cream, or alone. Makes 4-6 servings.

Perfect pie dough!

    I love making pies. Apple, berry, you name it! But my favorite or all is peach pie. This crust works great for any pie. You can simply double the recipe for a double crust pie.(that's what I usually do:)) it's simple to make, but, if u have a large food processor, it's tons easier to make it in that than by hand.:) the other thing i love about this dough, is that unlike most pie dough I've seen recipes for, is that u dont have to refrigerate the dough for an hour or two. It's ready to use as soon as your do e kneading it!:) And for those who may have trouble or have forgotten how to make a lattice top, I've included a youtube clip that might help. Enjoy!!!

Adapted from Williams Sonoma

Ingredients:
1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
3 Tbs. very cold water
If you want to go more citrus style, you could add lemon and orange zest to the dough:)

Directions:
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make dough in a food processor: combine the flour, sugar, and salt in the bowl of the food processor. Add the cubed butter and coat it with the flour. Put the cap on the food processor, and either pulse it for 2-3 seconds about 10 times, or let it run for about 10-15 seconds, shaking the processor about halfway through. Basically, when it's all said and done, u need to have a mixture that resembles coarse crumbs:):) (does that make it more clear?) every mixer is different. Now u can pour the flour and butter mixture into a large bowl and add the cold water. Usually I have to end up adding more water than specified, but like I said, everyone's is gonna come out different. Mix the water in with a fork or your hand until it resembles a uniform dough. U don't want it too sticky, but not too dry. (Better to be on the stickier side, though, cause u'll need to add even more flour when ur kneading it. Now that ur done mixing the dough, continue reading the next paragraph.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. (Don't over flour!!!) Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.

To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.

To make a lattice top: Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Pat the dough into a rectangle and roll out into a rectangular shape about 1/8 inch thick. Trim to cut out a 14-by-11-inch rectangle and refrigerate until ready to use.

Here's the youtube clip!

ALMOND PUFF LOAF! a got to try recipe!!!

Recipe photo

"The recipe for this buttery, flaky, tender confection has been around for years and years but, like all fine classics, its beauty never fades. It's incredibly easy to make, yet tastes and looks as though a professionally trained pastry chef might have labored over it for hours. Hey, a little subterfuge never hurts any bakers' reputation!"

"Step-by-step photos illustrating how to make this puff loaf are available at Bakers' Banter, our King Arthur blog."
Ingredients View by: Volume Weight
First Layer

* 1/2 cup (1 stick) butter*, cut into pats or 1/2-inch cubes
* 1 cup King Arthur Unbleached All-Purpose Flour
* 1/4 cup water
* *If you're using unsalted butter, add 1/4 teaspoon salt.

Second Layer

* 1 cup water
* 1/2 cup (1 stick) butter*
* 1 cup King Arthur Unbleached All-Purpose Flour
* 3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge
* 1 teaspoon almond extract
* *If you're using unsalted butter, add 1/4 teaspoon salt.

Topping

* 2/3 cup jam or preserves
* 1/2 to 2/3 cup slivered or sliced almonds, toasted in a 350&degF oven for about 7 to 10 minutes, or until they're a light, golden brown

Icing

* 1/2 cup confectioners' or glazing sugar
* 1 teaspoon vanilla
* 4 teaspoons milk or water (approximately)



Directions

Preheat the oven to 350°F. Lightly grease (or line with parchment) a large cookie sheet.

1) First layer: In a medium-sized mixing bowl, combine the butter, flour, and salt (if you're using it), working the butter into the flour with a pastry blender or fork, your fingers, or a mixer. Mix until everything is crumbly, then stir in the water. The dough will become cohesive, though not smooth.

2) Divide the dough in half; if you're using a scale, each half will weigh about 4 5/8 ounces. Wet your hands, and shape each piece of this wet dough into a rough log. Pat the logs into 11" x 3" rectangles on the sheet, leaving at least 4" (but preferably 6") between them, and 2" on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion.

3) Second layer: In a medium-sized saucepan, bring the water and butter to a boil. Stir until the butter melts, then add the flour (and salt, if you're using it) all at once. Stir the mixture with a spoon till it thickens, begins to steam, and leaves the sides of the pan; this will happen very quickly.

4) Transfer the dough to a mixing bowl, or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit.

5) Add the eggs one at a time, beating well after each addition; beat until the dough loses its "slimy" look, and each egg is totally absorbed.

6) Mix in the almond extract.

7) Divide the batter in half. Spread half the batter over one of the dough strips on the pan, covering it completely. Repeat with the remaining batter and dough.

8) With a spatula (or your wet fingers) spread the batter until it completely covers the entire bottom layer of dough. Smooth it out as best you can.

9) Bake the pastry for 50 minutes to 1 hour, or until it's a deep golden brown. Remove it from the oven, and transfer each pastry to a wire rack.

10) Topping: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.)

11) Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; don't worry, this is all part of the plan.

12) Icing: Stir together the sugar, vanilla, and enough milk or water to form a thick but "drizzlable" icing.

13) Drizzle the icing atop the pastries.

14) Cut into squares or strips to serve.
Recipe summary

Hands-on time:
30 mins.
Baking time:
60 mins.
Total time:
1 hrs 30 mins.
Yield:
16 to 20 servings
Rate recipe
****+ 4.5454545