The harvest season wouldn’t be complete without a warm and comforting spiced apple dessert. A galette, an open-faced version of a pie, is just as delicious as a double crust apple pie, but easier to make and doesn’t require a pie plate. Crisp fall apples are sweetened with maple syrup, spiced with our ground chai, then wrapped in flaky pastry and sprinkled with sugar. Serve with a scoop of vanilla ice cream for the ultimate in comforting fall desserts!
Apple Chai Galette
MAKES 1 LARGE OR 2 SMALLER GALETTES
• 1 single-crust basic pie dough (homemade or store bought) chilled
• 3-4 crisp apples (peeled if you prefer) sliced ¼” thick. A mix of apple varieties (sweet and tart) is best as it gives the galette a delicious apple-y flavour. However, be sure to use apples that will hold their shape once cooked. You don’t want an applesauce galette!
• 2-4 tablespoons of maple syrup OR brown sugar (to taste, depending on how tart the apples are)
• 1 tablespoon of all-purpose flour
• 1 tablespoon of fresh lemon juice
• ½ heaped teaspoon of Ground Chai Spice
• 1 teaspoon pure vanilla
• pinch of salt
TO BRUSH ON EDGE OF GALETTE:
• 1 egg, lightly beaten with 1 tablespoon of milk OR water
• turbinado sugar (coarse sugar) for sprinkling
• Preheat oven to 375 degrees
• Line a rimmed baking sheet with parchment paper
• In a large bowl combine sliced apples with lemon juice, maple syrup OR brown sugar, chai spice, vanilla and pinch of salt
• Toss until all of the apples are evenly coated and set aside
• On a lightly floured surface roll chilled dough to a 12″ circle about a 1/8″ thick
OR for 2 galettes divide dough in half and roll in two 6″ circles
• Transfer pastry circle/circles to prepared baking sheet
• Arrange apple slices on top of dough, leaving a 1½” border around the edge
• Fold the edges of the dough over the apples until all the edges are folded up and over the apples, leaving the centre open
• Brush egg wash over the edge of dough, sprinkle with sugar or a dusting of chai spice
• Bake until crust is golden and apples are tender about 45-50 minutes. Allow to cool on baking sheet for 15-20 before slicing and serving
• Delicious served warm with either a scoop of frozen vanilla yogurt, vanilla ice cream or whipped cream and a dusting of chai spice.
• Add a drizzle of homemade or store bought salted caramel sauce for a truly decadent dessert.
• Galette can be made with pears (ripe but still firm) instead of apples. Increase flour to 1½ tablespoons and decrease maple syrup to 2-3 tablespoons depending on how sweet the pears are and how sweet you like your desserts.