Print Recipe
5 from 1 vote

Double Crusted Apple Pie Galette

Course: Dessert
Author: Susan Pridmore

Ingredients

Crust

  • 13 ounces all-purpose flour
  • 1/2 tsp kosher salt
  • 1/4 tsp baking powder
  • 2 sticks unsalted butter sliced into 1 Tbsp pats, well-chilled
  • 6 ounces cream cheese well-chilled
  • 3 Tbsp ice water
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp melted butter
  • Turbinado sugar

Filling

  • 1 1/2 Tbsp unsalted butter
  • 1 1/2 Tbsp honey
  • 3 apples peeled, cored and finely chopped (about 4 cups)
  • 1/4 tsp kosher salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground allspice
  • 1/2 tsp lemon juice
  • 1/4 cup golden raisins
  • 2 Tbsp cream cheese

Instructions

Crust

  • Note: I use a food processor to make my pie and galette crusts. If you choose to do the same, the biggest thing to remember is to not over-process, as this toughens the crust when baked.
  • Combine the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Give it a whirl to disperse the baking powder and salt through the flour.
  • Add the butter and cream cheese all at once. Pulse a bunch of times until the butter is pea-sized.
  • Add the ice water and vinegar all at once and pulse until it starts to pull together as a dough. This should only take 8 - 10 pulses. It won't be a solid dough yet.
  • Spill it out onto a lightly floured countertop and smear the dough 3 times using the heel of your hand. Divide into four equal pieces, and shape into four disks. Wrap in wax paper and chill for at least 30 minutes.
  • Preheat the oven to 400˚F, and line a baking sheet with parchment paper. Roll out each disk of dough between two pieces of wax paper. If the disks become sticky from the butter or cream cheese, sprinkle a little flour on top of the dough and replace the wax paper. Place two disks on the parchment paper lined baking sheet, and spread 1 cup of Filling (recipe below) on each of them. Cover them with the other disks, pinch the edges together to form a seal, and gently fold the edges up. Cut a few slits on the edges of the galettes to allow steam to be released during cooking.
  • Carve a pattern with a sharp knife on the tops of the galettes if you want, and then baste them with butter and sprinkle a little turbinado raw sugar on top.
  • Bake for 20 - 25 minutes, or until the crusts are well-browned. Allow to cool slightly before slicing.

Filling

  • Melt the butter and honey together in a heavy bottomed pot over medium heat, and add the apples, salt and spices, lemon juice, and raisins. Sauté until the apples are softened, about 20 minutes. Pour into a bowl, stir in the cream cheese until melted, and chill for 30 minutes.