Sourdough Rye-Cheddar Crust Apple Galette
This Sourdough Rye-Cheddar Crust Apple Galette has a unique yet somehow homey flavor profile that is perfect for any Thanksgiving table.
I have a confession. I know I’ve mentioned several times that I don’t have much of a sweet tooth, but pies and tarts are my one weakness. (I’ve been re-watching Larkrise to Candleford and I was dying to use that phrase. Please tell me you know what I’m talking about) There’s just something about the pastry against the creamy or tangy or chocolatey or fruity filling that just makes me giddy. And turkey and stuffing and rolls and green bean casserole are all wonderful, but I’m there for pie. And I’m about to spend Thanksgiving with people who are with me on this, and I can not wait.
I’ve spent almost every Thanksgiving for the last 9 years with this incredible family, and this will probably be our last, and a little piece of me just died typing that. They’ve watched me grow up from a young newlywed to a hopefully slightly less immature mother of 4, and I’ve always been welcomed with open arms and hearts. Truly some of the best people I know.
And they know how to do pie. No exaggeration, 30+ pies. You’ve got everything from chocolate cream, blueberry, apple, peach, to raspberry cream and everything in between. And of course, a house full of people. And it’s just home to me. I’m always amazed at how Grandma J has so many pie plates, but she never seems to run out. I on the other hand, only own 3, so the one time I hosted Thanksgiving, I was bummed at our selection. Which is why a galette is the way to go. No pie plate needed.
Free form and rustic but no less stunning. This galette is inspired by one of my favorite snacks: a good tart apple with sharp cheddar. It doesn’t get better than that. No, ma’am.
I love the sourdough in the crust because it adds such a rich flavor that is unlike any other pie pastry, and it compliments the rich cheddar. But don’t be fooled, it’s not at all a savory crust. The cheese isn’t pronounced. It’s just enough to give it depth and luxury that works so well with the nutty rye.
And all of these heavier flavors go so well with apples.
Speaking of apples, I stuck with a really simple filling because I didn’t want to compete with the crust. A variety of apples so you get a good balance of tart-crisp-sweet-soft, coconut sugar, fresh lemon juice, cinnamon, and a pinch of salt. That’s it. Sometimes it’s best not to over-complicate things.
- 2 sticks cold butter, cut into small pieces
- 2.5 cups fresh milled rye flour
- 1 tablespoon coconut sugar
- 2 ounces sharp cheddar, grated
- 1 teaspoon fine sea salt
- 1 cup sourdough starter
- 5 large apples, a variety if possible. I used honeycrisp, granny smith, gala, and fuji
- 1/2 cup coconut sugar
- 1.5 teaspoons cinnamon
- pinch of fine sea salt
- 1 tablespoon butter, cut into little pieces
- 1 egg
- 1 tablespoon water
- In a large bowl, using a pastry blender, cut together the butter, flour, sugar, cheddar, and salt until it resembles coarse crumbs. You want to see pea-sized pieces and smaller throughout. Add the starter and mix to combine. It should be slightly crumbly, but hold together when squeezed. If it's too dry, add ice-cold water, one tablespoon at a time, until it reaches the right consistency. Be careful not to add too much.
- Once the dough is mixed, cut it in half and shape into 6-inch sized discs. Cover tightly in plastic wrap and place in the refrigerator 8 hours or overnight.
- When ready to bake, preheat the oven to 400°F. Slice the apples medium-thinly*. Toss with coconut sugar, cinnamon, and salt. Set aside.
- Take the dough out of the fridge and roll out to a rough 11 inch circle. If it's too hard to roll out, wait 10 or so minutes with the dough at room temperature before rolling. Place the rolled out dough in the middle of a lined baking sheet. Pile half of the apple mixture in the middle of the dough, and fold up the sides, pleating as you go around. Repeat with second disc and remaining apples.
- Whisk together the egg and water and brush onto the crust. Bake for 25~35 minutes until the crust is golden and the apples are cooked through. let cool completely before serving. Serve with very lightly sweetened whipped cream or vanilla or cardamom ice cream. Or by itself:)
- *I like to use a mandolin on the thickest setting for this so I can get even slices.
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