Sourdough Apple Galette
A rustic golden, flaky crust enveloping tender, caramelized apples. Easy and quick recipe to use some leftover sourdough discard. With tangy Granny Smith apples, sweet cinnamon sugar, this will be a quick go to dessert for any occasion.
Ingredients
Pie Crust Ingredients
- 1 stick frozen butter 8tbsp
- 175 grams flour
- 6 grams salt
- 100 grams sourdough discard
- 14 grams sugar
- 20 grams cold water
Pie Filling Ingredients
- 4 apples Granny Smith
- 1/3 cup cane sugar
- 1/3 cup brown sugar
- 1 tbsp cinnamon optional
- 1/4 cup flour
Instructions
How to make the pie crust:
- Grate the frozen butter into your kitchen aid bowl.
- Add flour, sourdough discard, sugar, and salt.
- Mix in your kitchen aid mixer for a few minutes.
- Add in 20 grams of cold water and mix again.
- Then use your hands to form a ball.
- Wrap the dough in plastic and place into the fridge for 1 hour while you prepare the filling.
How to make the pie filling:
- Peel, core, and thinly slice the apples.
- In a pot simmer apples, sugar, and cinnamon for about 15 mins. The apples should release liquid.
- Add flour to make the pie filling thicker.
- Simmer for a few minutes. Don't overcook the apple, remember they will still be baked.
Assemble the pie and bake:
- Take out the ball of dough and roll it out onto a parchment paper with a rolling pin. Use a little bit of flour if it's sticking to the rolling pin. Sprinkle flour onto the dough and roll it out into a circle.
- Spread the apple filling in the center of dough.
- Fold the edges.
- Place the parchment paper onto the baking sheet.
Bake the pie:
- Bake the galette at 350°F for about 40 mins. Or until the crust is golden.
- Let it cool slightly and serve.