Photo Credit: Lia Wiedemann
After a trip to Masker Orchards a few weeks ago, my family and I found ourselves with a lot of apples. Covered by bowls of them, our kitchen counter, where we usually prep meals and eat, was nowhere to be seen.
My husband Daniel used about half—20 or so—to make a huge apple crisp. We had hearty helpings for a few days in a row. When the crisp was gone, Daniel took another bunch and boiled them with cinnamon, clove, fresh lemon juice, lemon rind and sugar. Once they were soft, he put them and the cooking liquid in a mason jar. For the next week, they were the ideal afternoon snack, spooned on top of plain yogurt.
But still, we had mountains of apples left.
When asked to bring dessert to an engagement party, I started searching for more apple recipes. Not prepared to spend the whole day making a pie (and unwilling to use a store-bought crust since I’m a stickler for homemade sweets), I settled on a pear and apple galette. More rustic than a traditional pie, it was an easier way to make a knock-out dessert.
The recipe called for a pound each of apples and pears. Planning to use two pounds of apples, I started to peel and slice every single one we had left. I arranged them neatly on the pate brisee (a homemade dough that might sound fancy, but is easy to make and worth the extra step), and popped it in the oven.
I still had about 10 apples left.
It was another typical weekend day when lunchtime was approaching and there wasn’t anything ready to eat. Knowing there were more apples to use, I decided to make another apple galette, with a savory twist. I quickly prepared another pate brisee, put it in the fridge for thirty minutes to chill, and went digging in our freezer. I couldn’t have been happier to find a half-eaten bag of butternut squash from who knows when.
I rolled out the dough, arranged the apple slices and butternut squash, and shredded sharp Gouda on top. It went in the oven once the first galette came out. After about 45 minutes, the crust was golden and flaky, the apples and squash were caramelized, and the Gouda was crispy. Served with a simple green salad and balsamic dressing, it was the perfect impromptu lunch. After we’d each eaten a slice, we couldn’t keep our eyes off the apple galette.
For once, we were happy to have a few apples left.
With my son Nico’s help, we whipped up our third galette of the day. About an hour later, we dug into hot slices, straight from the oven.
Sure, we were still wearing pajamas at 4 p.m. on a Saturday and we hadn’t left the apartment all day. But we were well fed.
Lia Wiedemann is a writer who loves food and her two little boys. She leads Brooklyn food tours for new moms, and shares favorite recipes and restaurants on her blog This Little Piglet.