Apple Galette with Crème Fraîche
Ingredients
1
refrigerated pie crust
1
egg, beaten with 1 tbsp. water
3
unpeeled tart baking apples (such as Honeycrisp), cored and sliced ¼" thick
1 ½ tbsp.
flour
3 tbsp.
sugar
1 tsp.
Kowalski's Ground Cinnamon
¼ tsp.
Kowalski's Ground Nutmeg
¼ tsp.
Kowalski's Ground Ginger
1 tbsp.
Kowalski's Unsalted Butter, cut into small pieces
10 oz. carton
crème fraîche
- brown sugar (optional), for garnish
Directions
- Preheat oven to 375°.
- Follow pkg. directions for unwrapping and unrolling the pie crust; roll into a 14" circle on a parchment-lined baking sheet.
- Brush crust with egg wash, reserving unused portion.
- In a large mixing bowl, combine apples, flour, white sugar and spices; toss to thoroughly coat.
- Pour apple mixture into center of pastry; dot evenly with butter.
- Pull the edge of the pastry up over apples, leaving the center uncovered; pleat edge of pastry.
- Brush crust with remaining egg wash.
- Bake galette in preheated oven until crust is golden-brown (35-40 min.); cool for 20 min.
- Cut into slices; top with crème fraîche.
- Sprinkle with brown sugar, if desired.
Variation: View our recipe for Peach Galette with Crème Fraîche.
