Brush crust with egg wash (1 beaten egg mixed with 1 Tbsp. Pour the juices back over the top of the exposed apples. Fold the crust over the top of the filling & allow folds to overlap. Optionally add caramel pieces or other additives on top also. Reserving most of the juices, add apples to the center of the Galette pie crust inside the circle of goat cheese.Cool for 30 minutes before serving & drizzle with honey.Lower heat to 375 F & bake for 30-35 minutes. Putting the cold pie quickly into a high-heat oven aims to shock the crust into staying in its place instead of spreading. Put cold pie straight into the oven & drop the temp to 425-degree F.Sprinkle the tops of the fruit with more decorative sugar. Add apple filling, careful to reserve some of the juices if there is too much (you can heat them on the stovetop over medium heat or in a microwave until they boil and thicken just a bit then add them back over the top of the apples avoid too much juice leakage.).water) & generously sprinkle with large grain decorators’ sugar (regular in a pinch). Brush edges of frozen pie crust with egg wash (1 egg whisked with 1 Tbsp. Cover with food wrap & freeze for at least 1 hour (or longer as needed). After braiding, press the edges of the braid into the bottom of the crust with one finger.Skip the next available flap & Cross the next to the left. Go back to the skipped flap & cross toward the right. Lift the next flap over, crossing toward the left. Using the parchment paper to help lift, peel & lift one flap up & over the goat cheese crossing toward the right. Leave 1/2 – 3/4” or so uncut around the circle. Using a paring knife, cut 3/4” slits around the edges of the crust to create lots of flaps that do not reach the marked circle.Place 3/4” logs of cut goat cheese around the marked circle. Use an 8” cake pan, pot lid, or similar alternative to mark a circle in the center of your pie crust. Roll your refrigerated pie crust out onto a large piece of parchment paper sprayed with cooking spray.Mix sugars with flour, spices, & salt until well mixed.**optional – Werther’s caramel or a handful of pomegranates or craisins for topping.Honey – To taste – Generously drizzled over baked finished pie.Fresh Lemon Juice (mix into apples right after slicing) Bag (6-7 C after peeling/slicing) Green Apples (Peeled & sliced 1/4” thick) Flour (Regular or GF) (scooped, not fluffed) Apple, Goat Cheese, and Honey Galette INGREDIENTS
0 kommentar(er)
