Whole Wheat Apple Galette


This whole wheat apple galette is an easy way to celebrate fall’s bounty, but without all the work and time of assembling and baking a pie.

• Whole wheat flour • Brown sugar • Ground cinnamon • Butter • Wheat bran • Egg • Honey crisp apples • Lemon juice and zest

Cut frozen butter into small pieces and keep in the freezer until ready to use.

Place the flour, brown sugar and cinnamon in a food processor and pulse a few times to mix.

Add half the butter to flour mixture and pulse a few times until crumbly. Add remaining butter and pulse again.

While the food processor is running and the ice water, 1-tablespoon at a time until “wet sand” is formed.

Form the dough into a ball. Spread wheat bran onto a large sheet of parchment paper and roll dough ball into it.

Press into a flat disk and wrap in the parchment paper. Refrigerate at least 2 hours or up to overnight.

Peel and core the apples. Cut into thin even slices and place in a bowl. Mix with lemon juice, zest, and brown sugar.

When dough has chilled, transfer it to a baking sheet lined with parchment paper. Roll it into a 9-10 inch circle.

Spread the filling into the center of the dough, within 1-inch from the edge.

If you using an egg wash, brush edges with it. Sprinkle coarse sugar or salt over it.

Bake at 375ºF (190ºC) for 30-40 minutes, until edges just turn golden.

For detailed instructions and nutritional information click on the link below!

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