pat's Recipe

Apple and Dried-Cherry Galette (w caramel sauce)

Category: Pies

crust
1 1/2 cups all purpose flour
1/2 tsp salt
1/2 cup chilled unsalted butter cut into
1/2 inch cubes
3 Tbsp (or more) ice water

apple filling
1 Tbsp unsalted buttr
1/5 lbs of tart green aples peeled, cored,
each cut into 8 wedges
5 Tbsp sugar, divided
1/3 cup dried tart cherries or cranberries
1/4 tsp ground cinnamon

for crust:
blend flour and salt in processor. Add butter; using on/off turns, cut in until coarse meal forms. Add 3 Tbsp ice water. Blend until moist clumps form. adding more water by tsps if dough is dry. Gather into ball; flatten into disk.
for apple filling:
Melt butter in large nonstick skillet over medium heat. Add apples; sprinkle with 3 Tbsp sugar. Saute until apples are golden and beginning to soften, about 20 minutes. Stir in cherries and cinnamon. Cool.
Preheat oven to 375. Roll out dough on lightly floured parchment paper to 12 inch round. Transfer parchment with dough to rimless baking sheet. Arrange apple filling in center 6 inches of dough, leaving 3-inch plain border. Fold border over filling, pleating gently and pinching together any cracks in dough to seal. Sprinkle filling and dough border with 2 Tbsp sugar.
Bake Galette until crust is golden and apples are tender,, about 40 minutes. Cool galette 15 minutes on sheet. Slide long knife under galette to loosen from parchment; slide onto platter. Serve with creme fraiche and caramel sauce.

serves 6