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The Student News Site of West Albany High School

WHIRLWIND

The Student News Site of West Albany High School

WHIRLWIND

Jaqueline Kahler’s French Apple Galette Recipe

An autumnal pastry recipe from culinary teacher and home chef Jaqueline Kahler
Hot+and+fresh+apple+galette+made+with+the+featured+recipe+by+Kahler+and+reporters+Bri+White+and+Helen+Whiteside
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Hot and fresh apple galette made with the featured recipe by Kahler and reporters Bri White and Helen Whiteside

Galette Aux Pommes

-1 pie crust (optional recipe below, can be store bought)

-2-4 peeled, cored, and thinly-sliced apples (about 2 cups)

-½ cup white or brown sugar (¼ cup if apples are a sweet variety)

-¼ tsp salt

-1 tsp cinnamon

-⅛ cup flour

-1 tbsp butter

-2 tbsp milk

-Sugar crystals for decoration (optional)

 

Butter Pie Crust

-1 cup flour

-2 tsp sugar

-1 stick cold butter, cut in cubes

-4-6 tbsp ice water

-¼ tsp salt (omit if using salted butter)

 

Homemade Pie Crust

1) In a food processor or with a pastry blender, combine the flour, salt, and sugar. Add cubed butter and pulse or cut until pea-sized.

2) With food processor running (or while mixing), add ice water and  mix until dough begins to form a ball. Be careful to not overwork or overhandle the dough.

3) Transfer pastry dough onto plastic wrap. Gather and shape into a disk, wrap, and refrigerate for at least 30 minutes.

4) The dough will keep for up to three days in refrigerator. If completely chilled, let sit at room temperature for 30 minutes before using.

 

Galette Filling

1) Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2) Combine sugar, salt, cinnamon, and flour in a large bowl. Add thinly-sliced apples. Mix to coat the apples. Set aside.

3) On a lightly floured surface, use a rolling pin to roll dough into a circle, about ⅛ inch thick. It does not have to be perfectly shaped. Transfer to a prepared baking sheet.

4)  Arrange the apples in a circular, overlapping pattern (optional) or just dump the apple mixture into the center of the dough, allowing a border of about 2 inches without apples.

5) Fold the edges of the pie dough in a circular pattern over the app) ples, allowing the dough to pleat and being careful not to create any holes where filling could seep out during baking.

6) Cut 1 tablespoon of butter into small pieces and place on top of the apples. Brush the exposed pie crust with milk for shine, then sprinkle sugar crystals (if using) around the edge.

7) Bake at 400 degrees for 30-45 minutes, turning down to 375 if the crust begins to brown too quickly. Cool to room temperature, slice like a pie, and enjoy!

 

To read more about Kahler and this recipe, visit https://wahswhirlwind.com/5884/magazine/jaqueline-kahlers-french-apple-galette/

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About the Contributors
Helen Whiteside, Head Editor
Helen Whiteside is in her third year on staff and is currently serving as Head Editor specializing in theme and design. Whiteside has served as Reader Engagement Co-Director and Special Report Editor in the past. She enjoys graphic design within journalism, and hopes to further her skills in the area this year.
Bri White is in her first year on staff, currently writing for Special Report. White is looking to further her skills in photography and designing journalism this year. In her free time, she likes to spend time with her Mom.
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