A formless fruit pie offers so many possibilities, and so I took liberties to create this very bright tasting twist on the well-known solo apple! Hope you enjoy!
Yields one large or several small
- 1 pie crust – store bought or try our Homemade Pie Crust
- 4 apples – peeled, cored, and slices into ¼ inch slices
- ½ cup walnuts – chopped (in my homemade crust I usually add ¼ cup of crushed nuts)
- 2 teaspoons powdered cinnamon
- ¼ cup sugar, plus a little to sprinkle on top of crust
- 2 tablespoons of cornstarch
- 1 teaspoon salt
- ½ cup orange marmalade – plus 1 tablespoon mixed with 1 tablespoon of the orange juice for final crust brushing
- 1 orange – zest for filling, juice for final crust brushing (also I used some of this orange juice in the crust)
Set oven to 400
Roll out the pie crust to fit a parchment sheet lined baking sheet.
In a bowl, toss the apples, walnuts, cinnamon, sugar, cornstarch, salt, and a little squeeze of the orange’s juice.
Spread ½ cup of orange marmalade on top of the crust, leaving about 2 inches around the edges bare. Mound the apples in the center of the crust and spread them our evenly, leaving 2 – 3 inches of crust edges bare. Zest as much orange zest as you would like on top of the apples. Fold bare edges up and over some of the apples, leaving the center mound without crust. (Video examples this easy procedure). Mix 1 tablespoon of reserved marmalade with 1 tablespoon of orange juice and brush across all of the upper crust. Finish with a sprinkle of sugar, across the top.
Bake for one 15 minutes then turn down over to 350 until crust is golden.
Can be served with ice cream on top of the hot Galette, or a scoop of mascarpone!
A Galette, like any other pie, can be made both sweet or savory. The possibilities are endless!