Day at the Apple Orchards
I went apple-picking for the first time over the weekend and with all the delicious, perfect-looking apples, I made a country apple galette, with fresh apple slices, cinnamon, cheese, honey, and a flaky homemade crust.
Fall is a wonderful time of the year for many reasons. Weather, pumpkins, holidays, festivities, and apples! Apples are ripe for picking from September through November, and that is what I decided to do over the weekend. There are five orchards in Oak Glen, California, that let you wander around picking different varieties of apples (red rome, granny smith, red delicious, golden delicious, honey crisp, etc.).
It was pretty satisfying (and addicting) to find those shiny bright colored and perfectly shaped apples. It’s like an endless path of treasure hunting.
After apple-picking, I visited a cider making booth, enjoyed some tri-tip sandwiches from the orchard’s grill, admired wandering goats and ponies, and listened to some live music. It was such a nice and relaxing way to spend a weekend. Maybe I will make this an annual tradition!
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
- 1/3 cup ice water
- 4 small Red Delicious or other type of red apples, washed
- 2 thin slices of mild cheddar cheese
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon honey
- 1 tablespoon unsalted butter, cut into small pieces
- In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds. Transfer the pastry to a work surface, gather it together and pat into a disk.
- Core the apples, quarter them, and slice them thinly to produce half-moon shaped apple slices (about 1/4 inch thick). In a small bowl, combine the sugar and cinnamon.
- Preheat the oven to 400°. On a large sheet of parchment paper, roll out the pastry to a 12-inch diameter circle. Make sure the rolling pin is dusted with some flour. Spread the apple slices over the pastry to within 1 inch of the edge. I faced them in the same direction and lined one layer, then another overlapping the first layer, and so on. After the first layer, place cheese slices over the apple slices, then continue with additional layers of apple slices.
- Drizzle the honey over the apples. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.
- Transfer apple galette and parchment paper to a large baking sheet. Bake the galette for 50 minutes to one hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
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