Blushing Apple Galette
On our way to Shelburne Farms this weekend, it struck me that this would be our fourth year picking apples at this farm. It is incredible how we have created a tradition from stumbling upon this farm by chance. Each year we go through the motions - wake up early, pick half a peck of apples (majority honey crisp), visit the farm animals, and always, always pick up a block of reserve cheddar at the apple store. I highly suggest bringing a cooler to the farm so that your adventure can continue on throughout the day!
Per usual, I wanted to make an apple galette with our bounty. To me, an apple galette is the more aesthetic version of an apple pie. I’ve linked the recipe that I continue to follow, but I have some tips.
Slice as thinly as possible~ a mandolin is your friend. If you compare galette 2020 to galette 2019, you will see how prettier the fan is with thinner slices.
Go really easy on the sugar- I must have sprinkled a tablespoon of brown sugar on the apples. I wanted the galette to be tart so that the sweetness comes through from the ice cream.
If you can, use a red/pink-fleshed apple. The first time we went to Shelburne, a worker in the apple store happened to point out the pre-picked mountain rose variety to Connor and I remember how surprised I was when he grabbed a few with no hesitation despite our giant pile of picked apples. Now, I think that they’re great to complete a pretty rose-hued pie.
Instead of tossing all the slices in a bowl, I sprinkled the lemon/sugar/cinnamon right on the apples after slicing. I did that so that the chunks of apple that fit harmoniously with each other would stick together (:
