Apple pie-galette

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 371, total fat 22 G., saturated fats G., proteins 3 G., carbohydrates 40 G., fiber G., cholesterol mg, sodium mg, sugar G.

A very simple apple pie recipe that you can make at your dacha, requiring little effort. And the apple filling doesn't even need to be prepared in advance. Simply pick juicy apples from your garden, place them on the crust, and gently fold the edges to keep the apples in place. The crust made with this recipe truly turns out perfect, just the right amount of crispy and crumbly. Follow the recipe's instructions for rolling out the dough correctly, and you won't be disappointed. You'll end up with two delicious pies that will be a hit in no time.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Filling

5 Granny Smith apples, peeled and chopped
0.5 cups of tightly packed brown sugar
0.5 cup granulated sugar
2 tbsp. flour
1/4 teaspoon salt
Juice of half a lemon
6 tbsp (90 g) butter

The perfect base

3 cups premium flour + extra for dusting
1 teaspoon of salt
165 g cold butter
3/4 cup margarine
1 egg
5 tablespoons of cold water
1 tbsp white distilled vinegar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortcrust pastry, lemon juice, brown sugar, apples

Cooking the dish according to the recipe:

Preheat oven to 190°C.
In a large bowl, combine the apples, sugar, flour, salt, and lemon juice. Set aside and see how long you can hold on without stealing a piece of apple.

Using a rolling pin, begin rolling the dough into large circles. Roll the dough outward from the center. Be careful and patient; it will take a while to completely roll out the dough.

If the dough is sticking to the countertop, use a good, sharp spatula to loosen it and dust the countertop with flour. Then flip the dough over and finish rolling. Remember to roll from the center outward in one motion. Don't roll the rolling pin back and forth.
Use a spatula to lift the dough again, and carefully transfer it to large baking sheets.

Place half the apple mixture on one layer of dough, and the other half on the other layer. Fold the edges of each circle inward to enclose the filling by 5-7 cm. Don't over-fold the edges; the more casually, the better. Arrange the pieces of butter randomly on top.
Bake until the filling is golden brown and bubbling, 30-40 minutes. If the crust is browning too quickly, cover the edges with aluminum foil for the remainder of the baking time.
Let the pie cool slightly, then cut into wedges with a pizza cutter. Enjoy!

The perfect baseIn a large bowl, combine the flour and salt. Add the butter and margarine. Using a pastry cutter, gradually cut the butter and shortening into the flour until the mixture resembles tiny pebbles. This process should take 3-4 minutes.

Lightly beat the egg with a fork, then add it to the mixture. Next, pour in the cold water and vinegar. Stir the dough and discard half of the mixture from the bowl.