Apple Galette

Time to fall in love with the flavors and colors of Fall! Let's make a rustic Apple Galette with the accompaniment of some Amoretti® Apple Pie compound for a true burst of spice and optimum flavors of Apple Pie in every bite!

Ingredients

Pie Crust:

• 1 cup all-purpose flour
• 1/2 tsp Salt
• 2 Tbsp. Granulated Sugar
• 1/4 cup unsalted butter (chilled cut into ¼ inch cubes)
• ½ cup vegetable shortening
• 1Tsp Amoretti® Madagascar Bourbon Vanilla Extract (2x) Water Soluble
• ¼ cup + 2 Tbsp. Cold Water (more or less, according to the binding capacity of flour used. Have 1/2 cup ready)
• 1 large egg (for brushing on the pie before baking)

Filling:

• 2 medium apples (sliced and tossed in the juice of half a lemon) 
• 4 Tbsp. Brown Sugar
• 1 Tbsp. corn starch
• 1 Tsp Cinnamon sugar or ¼ Tsp Powdered Cinnamon
• 2 Tbsp. Amoretti® Apple Pie Compound

Directions

• In the jar of a food processor, mix together the flour, salt and sugar. 
• Drop in the chilled butter and shortening and pulse it a couple of times to cut it into the flour mix.
• Add the Vanilla Extract and water. Pulse till the dough starts to come together. Use more or less water than what is mentioned according to the binding capacity of the dough depending on the type of flour and other ingredients used.
• Drop the contents on the jar to a pastry mat and bring it together without kneading to form a dough disc. Wrap this is plastic wrap and chill for a 4-5 hours or overnight.
• For the filling, in a big bowl, drop in two thinly sliced medium sized apples and toss the slices in the juice of half a lemon. 
• Drop in the brown sugar, corn starch, cinnamon sugar and Apple Pie compound. Toss everything together to make sure all the slices are well coated.
• Take the dough disc out of the refrigerator 30 minutes before you want to roll it out. 
• Roll out the dough into a 1/4 inch thick rough round shape. Sprinkle a bit of flour on the rolling pin and dough disc for easy rolling. Transfer it on to a baking tray lined with parchment paper or silicone mat.
• Arrange the apple slices in the center of the dough in a spiral pattern or in a way you find fit. Leave a 1.5 inch to 2 inch gap from the edges of the pastry. 
• Fold the pastry over the apple filling. You need not crimp or make a pattern on the edge. Can be just left rustic. Pour the left over juice you have in the bowl the apple slices were prepped, onto the apple slices before baking.
• Bake at 400 F for 25-30 minutes or until the crust is a nice golden color.
• Take it out and cool it. Slice and serve warm with a big scoop of ice cream! Enjoy!