Pie crusts don’t have to be hard. This galette features a super easy crust that you just stir together. You mix together juice and oil and then stir it into flour until it forms into a ball of dough. The dough doesn’t have to be refrigerated before rolling out and it doesn’t have to be gently handled, either. If you can roll out hamantaschen dough, you can make this crust.
The texture is not flaky, but meltingly tender. Using apple juice and lemon juice in the dough gives the crust a flavor that matches the filling.
The resulting galette is especially delectable warm. Shaped into a hamantaschen it makes a nice dessert for a Purim seudah. You could also shape individual tarts for dessert. There is enough dough for two 9″ tarts or eight 4″ tarts.
Hamantasche Apple Galette with Super Easy Crust
This is an adaption of an earlier recipe of mine for apple galette, with inspiration from this recipe for Leslie Fishman’s Apple Pie. This recipe makes two galettes. The dough is Leslie Fishman’s with a little salt added and apple juice and lemon juice instead of orange juice. The filling uses the spices from Leslie Fishman’s filling, but reduces the sugar and leaves out the butter and flour.
If you want to follow Leslie Fishman’s recipe, use slightly more than half the dough to line a deep dish pie pan and use the other half to cover the pie (cut slits in the top crust). Add 1/4 cup flour to the filling, increase the sugar to 3/4 cup and dot the top of the filling with a Tbl. of butter. Bake the pie (set on a baking sheet) for 15 minutes at 425 degrees and then bake an additional 50 minutes at 350 degrees. There is a photo tutorial here.
2 cups flour (can be all or half whole wheat)
1/2 tsp. kosher salt
1/2 cup oil
1/2 cup juice (1Tbl. lemon juice plus enough apple juice to make 1/2 cup or 1/2 cup orange juice)
8 apples, peeled, cored, sliced thin (I used Gala apples)
1-2 Tbl. lemon juice
1/2 tsp. cinnamon
1/16-1/8 tsp. nutmeg
4-8 Tbl. sugar, to taste
For brushing over crust:
1 Tbl. juice or milk
raw sugar (Demerara or Turbinado)
In a mixing bowl, combine the flour and salt. In a measuring cup, combine the oil and juice. If you use apple juice, first add a Tbl. or two of lemon juice to the measuring cup and then add enough juice to make half a cup. Make a well in the center of the flour and add the oil/juice mixture all at once. Stir the flour and juice together to make a soft dough.
Divide the dough into two parts. Roll out each piece of dough into an 11″ circle. It is easiest to roll the dough out between pieces of parchment or waxed paper. For a photo tutorial on making and shaping the dough, go here. I have found that the easiest way to roll this out to the proper thinness while maintaining the round shape is to pat the dough into a 1/4″ thick round before rolling it out with a rolling pin into a much thinner and larger circle.
Don’t roll with the pin in an up and down and side to side motion–this will distort the round into a squarish oblong. Roll in all directions, first from the center upward, then from the center diagonally to the right upward, then from the center to the right side, then diagonally to the right downward, then downward, then diagonally to the left downward, then from the center to the left side. It also helps to place one end of the rolling pin the center of the circle of dough and the other end of the rolling pin on the outside edge of the circle and to roll the outside part of the pin in a circle. The good thing is that the dough is very forgiving and can easily be rerolled and patched.
To make the apple filling, combine the apple slices, lemon juice, spices and sugar to taste in a mixing bowl (you can use the same bowl that you used for making the crust–it doesn’t matter if a little leftover flour mixes in with the apple slices). The amount of sugar needed depends on the apples used–toss in a small amount of sugar and then taste the apples to see if more is needed. You can use regular granulated sugar or powdered sugar.
Spoon half the apple slices onto the center of one of the dough circles. Fold the dough over the apple filling as if you were making a hamantaschen. It is easier to lift the parchment with dough up and over the filling rather than try to lift the dough by itself because the dough tends to tear, but do whatever works. As you are filling and shaping the dough, try to get apple filling into the corners.
Update: It is important to seal the crust well and then glaze it well with the juice or milk. Otherwise, the filling can leak.
Move the parchment with the shaped galette onto a baking sheet. Brush the galette with milk or juice and sprinkle the crust generously with coarse sugar (raw sugar, Turbinado, Demerara).
Repeat the above steps with the other circle of dough and the other half of the apples slices.
Bake the galettes at 400 degrees (375 degrees on convection mode) until the apples are tender and the crust is browned, about 45 minutes to an hour. Keep an eye on it towards the end of baking because the corners have a tendency to get a bit over brown.
The resulting galette will be fragile–use the parchment paper to slide it onto a serving plate and then gently pull or tear away the parchment paper. The easiest way to slice this is to cut it into three pieces by cutting from each of the three corners into the center. Now you will have three triangles. Cut each triangle in half and you have six more or less equal wedges of galette.