On a fairly cold and windy day in Chicago last November, my husband and I took the subway to Bang Bang Pie Shop. The atmosphere was so warm and cozy, so we purchased two slices of pie, apple cider, and coffee, and took a seat in their backyard. I naturally fell in love with their Caramel Apple Rosemary Pie. Eating rosemary in my apple pie was a first for me, but it was truly delicious, which is why I thought it only necessary to introduce you to the apple rosemary combo, unless of course you’re already familiar with it. Instead of creating a pie, I added the filling to a galette crust, because I’ve really been into galette’s lately, and I love their rustic look.
This recipe makes enough for one large galette. However, if you end up with leftover apple slices, the best thing to do is to save them and make mini galettes the next day!
RECIPE: APPLE ROSEMARY GALETTE
– 1 1/4 cup flour
– 1/2 tsp salt
– 3 tbsp sugar
– 1/2 cup of cold butter (diced)
– 1/4 cup cold water
– 1 tbsp lemon juice
– 1 granny smith apple and 1 honeycrisp* (or fiji) apple (peeled and cut into thin wedges)
– 1 tsp flour
– 1/2 tsp cinnamon
– 1/4 tsp nutmeg
– 1/8 tsp allspice
– 3 tbsp brown sugar
– 3 tbsp sugar
– 1 tsp finely diced rosemary
– Egg wash
– Extra sugar for sprinkling
*If you decide to use a honeycrisp apple, it’s likely you’ll have leftover apple wedges, because honeycrisp apples tend to be bigger. I like to keep the leftovers to make mini apple galettes.
1. Form the crust by mixing the flour, sugar, and salt.
2. Then add the diced pieces of butter to the mix. Use a pastry cutter or your fingers to break the butter into the mix.
3. Once you’ve formed a crumbly texture and the butter pieces are smaller than pea size, pour the water into the bowl. Mix the water into the flour/butter mixture. To fully incorporate, use your hands to knead the mixture into a dough.
4. Form the dough into a disc. Refrigerate for 1 hour.
5. In a mixing bowl, combine all the ingredients for the filling and set aside.
6. Preheat the oven to 400 degrees Fahrenheit. Place a piece of parchment paper on a baking pan.
7. Roll the dough into about an 8in circle and place onto the pan.
8. Leaving a 1 to 2-inch gap from the end of the circle, begin placing the apple wedges into a circular pattern. I overlapped the first round of apples, with a smaller round in the middle.
9. Pour the remaining liquid from the bowl over the apples. Fold the edges over the filling.
10. Brush the dough with the egg wash and sprinkle with sugar. Bake in the oven for 25-30 minutes.
Allow the galette to cool for a few minutes before serving.