I saw this Jacques Pepin recipe last fall in Food and Wine Magazine (October 2011) and immediately bookmarked it.
I still had a fear of the pie crust last year – I hadn’t had a lesson with my mom yet where she taught me her pie crust recipe. But I desperately wanted to make something apple pie-like for Robb since that’s his fave. This recipe was awesome because the crust gets made in 10 seconds in the food processor!!!
I got to use my apple peeler/corer/slicer that my mom gave me last year! I love this thing and HIGHLY suggest it if you don’t have one. This is the ultimate tool for someone who works with apples a lot. And some of the best baking apples that I used are: honeycrisp, pink lady, and granny smith.
I really liked that the crust for this open-faced pie was made quickly in the food processor. No mashing the Crisco into the flour mixture by fork! Even though making pie crusts by hand are easy, too. 
Luckily for my lack of perfectionism, this crust is free-form and you can shape it however you like. It can be rectangle, square, round, whatever! Mine are mostly oval with some deviations 🙂
The apple-cinnamon-sugar mixture tastes amazing – but with the honey in the mix, too, it’s out of this world!!!!
I know my edges look burnt – but that was just the sugar that leaked out over the sides of the crust.
OMG sooooooooo good. This is an awesome apple pie alternative if you have some friends come over. It’s easy to assemble and looks great for a casual meal.
Country Apple Galette
Ingredients:
Pastry:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
- 1/3 cup ice water
Topping:
- 4 Golden Delicious apples
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon honey, preferably wildflower
- 1 tablespoon unsalted butter, cut into small pieces
Directions:
In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away – which is what I normally do.)
Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.
Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.
Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
NOTE: The buttery pastry can be refrigerated overnight if you want to make the crust ahead of time.
A Sliver Of Each 