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Barbecue-baked Olde Worlde style Apple Galette

Late summer and autumn is apple season.

Try something a bit different than another apple pie, although there’s nothing wrong with another apple pie.  This recipe is for a galette, which is French for free-form pie.  What we’re showing here is not a traditional French galette, as it is probably too thick, and galettes are typically more pizza-like, however it has a more traditional look in the sense of ages past.

Mixed Apple Galette with Ice CreamIs this easier than doing a regular pie?  Not really, other than the step of covering the whole thing and pinching the edges together, is not needed.   It’s more rustic, though, and allows more generous portions due to the depth.

If you’re baking and selling pies at historic battle re-enactment events or similar, then this is a great way to present a more traditional look and feel, and of course they could be pan-baked over an open fire, or in a loose-brick oven build into the side of a camp fire.

I’ll be adding an article about making a loose-brick camp-fire oven at a later date, as well as about pan-baking on an open fire.

For this galette, we’ll use a pâte brisée pastry recipe.

  • 2 cups all purpose flour
  • 1 1/2 sticks of butter, very cold and cut int 1/4 inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar (I used demarara)
  • 1/3 cup water, very cold

Buy it on AmazonCut the butter into pieces, then put it all in the freezer for about 15 minutes to make sure it was really cold.  Mix all the dry ingredients with a fork, then use a pastry blender to mix in the chunks of butter.  When the mixture is starting to get crumbly, add the water a little at a time while mixing it by hand.  Stop adding water when you think the dough is holding together, so as not to over-mix it.

Once the dough is together, put it in a zip-lock bag and place it in the refrigerator while you get the galette filling ready.  For this, try a mix of things instead of just doing a regular apple pie type filling.

Peel, core, and slice several varieties of apple, then chop the slices into coin-sized pieces.  Then add about 1/4 cup demerara sugar and a sprinkling of cinnamon, along with around 2 tablespoons of flour.  Mix up some cinnamon roll filling.

Roll the crust on to a sheet of grease-proof or parchment paper, then spread the cinnamon roll filling onto the crust.  Put the apples in the centre of the crust, then fold the it over the apples, leaving the centre uncovered.

Brush an egg white over the crust top and sprinkle it with a little demerara sugar.  The galette is ready for baking!

Pre-heat an enclosed barbecue up to 400 degrees F. it helps to get it going before starting the prep work, to ensure it’s settled in to the temperature needed.   This is obviously easier with a gas fuelled grill than a charcoal one, though with practise, it can be done readily enough with both.  The galette goes onto a pizza stone in the BBQ for about 35 minutes.

The results?  Who could resist this succulent galette with a generous mix of ice creams on top?.

BBQ-baked mixed apple galette open pie

What about that all-butter pâte brisée pastry?.  The crust is just flakier and has a bit better flavour, than a regular pastry.

Once you’ve tried it a few times, you really start to appreciate the little bit of smoke flavor that gets imparted by cooking using lump charcoal, or wood, fuel when baking.

Cookin!

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