Published in May 2021 Issue of the ‘In The Loop Magazine

May is the month of celebrating May Day, Mothers Day, Memorial Day, Cinco De Mayo and more….. Perfect at any holiday or occasion my Rustic Apple Galettes, they are great year round. Enjoy!

Stove Top Apple Pie Filling

12 medium-size Granny Smith apples, peeled, cored and cut into ¼” slices*, available year round.
2 tablespoons Butter
1/2 cup Sugar
1 1/2 teaspoon Vanilla Extract
2 teaspoons Ground Cinnamon
½ teaspoon Ground Nutmeg
1 teaspoon of salt
Optional: 1 Tablespoon Cornstarch, to thicken
1 egg (For egg wash)
Optional: Fresh Blueberries
Turbinado Sugar, to Sprinkle edges of pie crust
1-2 packages premade Rolled Pie crust, makes approximately 6-12 individual size galettes, make baseball size balls and roll out flat , equal in size. 1 package makes 6 galettes.

*Squeeze fresh lemon juice on to apples and toss to prevent browning.

* Freeze extra apples up to 1 year, defrost before using.

In a large nonstick skillet, melt butter on medium heat.
Reserving the egg , blueberries and turbinado sugar add all the remaining ingredients into skillet.
Cook mixture ,stirring occasionally until soft, approximately 15-20 minutes.
Fill each round pie crust with apple mixture. Do not overfill, leave enough room for edges to fold up along the sides.
Prepare egg wash (Combine 1 egg with a few drops water or milk and whisk).
Brush over top of pie with egg wash using a pastry brush.
Sprinkle edges generously with turbinado sugar.
Place galettes on a baking sheet lined with parchment paper, bake 18-25 minutes or until edges are golden-brown.

*Optional: Add a few blueberries before baking on each galette.

*Serve with vanilla ice cream and top with fresh berries.

*If you have extra galettes wrap well and freeze. Reheat in the oven before serving at your next gathering.