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Apple Galette
Serves 8-10

Apple Butter

$12.95 8 oz
- +


  • 8 ounces salted butter, cold and cut into ¼- inch pieces
  • 2¼ cups flour
  • ¼ cup ice cold water
  • ¼ cup sugar
  • 3 tablespoons water
  • 5 large baking apples, like Braeburn, Jonagold, or Honeycrisp
  • 1 jar American Spoon Apple Butter
  • 1 egg, lightly beaten
  • Coarse sugar, for sprinkling


Difficulty: Moderate
Preparation time: 1.5 hours

  • 1. In a large bowl, toss the cubed butter and flour together to coat. Knead each flour-covered cube between a finger and thumb, forming flakey bits. Continue until all the butter is pressed and the mixture starts to come together in a shaggy mass. Make a well in the mixture and add just enough cold water to bring the dough together. Wrap and refrigerate for 30 minutes.
  • 2. While the dough chills, place the sugar and water in a small sauce pot and heat just enough to dissolve the sugar. Set aside and let cool slightly.
  • 3. Preheat oven to 350 degrees. Peel and core the apples, then slice in half vertically. Lay each apple half cut side down and slice in pieces about ¼-inch thick.
  • 4. Lightly flour your work surface and roll out the dough into a 13-inch circle, about ⅛-inch thick. Transfer the dough to a parchment-lined baking sheet. Spoon the Apple Butter over the dough, leaving a 2-3-inch border around the edge uncovered. Shingle the apple slices over the Apple Butter then brush the fruit with the sugar syrup. Fold the remaining dough in to form a crust and enclose the fruit. Brush the dough with the egg wash, then sprinkle with coarse sugar.
  • 5. Bake until the crust is golden brown and the filling is bubbling, about 50-60 minutes.
Apple Galette
Serves 8-10

Apple Butter

$12.95 8 oz
- +
- +


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