HAPPY BIRTHDAY AMERICA! Nothing is more American than apple pie right? But who wants to mess around w/ the precision work of making a pie? Me neither….You could make this with pre-made crust and sprinkle the cheese around but making a rough crust might be the way to say, “HAPPY BIRTHDAY AMERICA!!” this year! A flaky crust that is slightly sweet and savory, combined with sweet apples and baked to perfection. Sound like a dream or just dessert? You’ll love this rustic dessert because it’s very much a pie but without all of the proper crust etiquette involved. I had a ‘cheese themed’ dinner to attend and dessert was on my hit list. I had wanted to try an apple cheddar rustic pie but had not had an occasion to make one. This seemed like the perfect excuse. I grew up in a pie making house. My grandmothers are both highly skilled pie makers. My Mema made this crumble top apple pie that would send you over the edge in a minute, it is amazing. I have her recipe and pull it out for special events. My other grandma makes a great crust, flaky, buttery, and light. She makes some killer apple dumplings. I’m lucky to have grown up with grandmothers who love to cook.
This rustic pie is a bit more work than getting a pint of ice cream from the freezer section, but I think you’ll enjoy making this for a special meal or having some other hands in the kitchen to help you. If you have help, get them to peel and core those apples while you make the crust and then enjoy a cocktail while the crust chills. Honestly, cooking is as enjoyable as you make it!
Makes 1 Galette
- 1 1/4 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 cup cold butter, cubed
- 1/2 cup shredded cheddar (sharp preferred)
- 2 tablespoons ice water + more just in case
- 3 large apples, peeled, cored, & sliced
- 1/4 cup sugar
- 1 teaspoon cinnamon
- splash of lemon juice
- pecans (optional)
- craisins (optional)
To make crust:
- Cut all ingredients together with a pastry cutter except for water. A food processor would work well too.
- Cut into good sized crumbs.
- Add water 1 tablespoon at a time until the mixture sticks together when pushed but isn’t gummy or too ‘wet’
- Turn dough onto a piece of plastic wrap.
- Wrap and flatten into a 1-inch thick round disc.
- Chill for about an hour.
To make the filling:
- Combine apples, sugar, and cinnamon together.
- Splash in lemon juice if desired.
- Combine pecans or craisins if desired (I use a handful of pecans for some crunch)
To assemble the galette:
- Pre-heat the oven to 400 degrees F
- Turn out the crust onto a large piece of parchment or waxed paper (anything that’s oven safe)
- Place another sheet of parchment on top and use rolling pin to roll out to a large circle, about 10 inches in diameter.
- Place or pour apple mixture into the middle of the crust. You can arrange as neatly or messy as you have time for.
- Fold crust up and over the edges of the filling gently. Imperfection is the key here! It’s rustic!
- Transfer pie to a cookie sheet or other flat meal pan.
- Bake for 20 minutes on 400 and turn oven down 350 for another 30 minutes or until apples are tender to your liking.
- Remove from oven and cool on parchment/pan. Run a long spatula under the galette to make sure it will lift from the parchment as it cools, about 15 minutes after removing from oven.
- Serve in wedges warm or at room temperature.