[1 - 1] thanks to beam for sponsoring this video
[1 - 5] hey what's up apple pie is awesome but
[5 - 7] making it at home from scratch kinda
[7 - 10] sucks it's hard it's fussy and very
[10 - 12] rarely is the final result worth all
[12 - 14] that hard work so today I'm going to
[14 - 15] show you how to make a much more
[15 - 17] approachable variation called the
[17 - 19] galette it's still chock full of all the
[19 - 21] cinnamony Apple goo that you want and
[21 - 24] has tons of flaky buttery crust but it's
[24 - 26] easier a lot more forgiving and probably
[26 - 29] better than Apple Pie to get started
[29 - 30] I'll grab my food processor and into the
[30 - 32] jar of that measure 200 grams of
[32 - 34] all-purpose flour 20 grams of sugar and
[34 - 36] 3 grams of salt now the lid goes on and
[36 - 37] I'll spin this up until everything is
[37 - 40] well combined and there we go next I'm
[40 - 42] gonna add in 150 grams of very cold
[42 - 44] cubed butter but not just any butter
[44 - 47] this is a high fat grass-fed butter from
[47 - 49] Ireland called kerrygold and it has an
[49 - 51] exceptional grassy buttery flavor but
[51 - 53] regular butter would work totally fine a
[53 - 55] quick note is that this high fat butter
[55 - 57] has less water in it than regular and
[57 - 58] because of that it gets softer at room
[58 - 60] temperature much faster so to make sure
[60 - 62] this butter is firm enough to cut
[62 - 64] cleanly into the flour it needs 10
[64 - 65] minutes in the freezer to get firmed up
[65 - 67] so now the lid goes on and I'll pulse
[67 - 70] this food processor 25 to 35 times until
[70 - 72] the butter is chopped into small pieces
[72 - 73] that are roughly the size of a grain of
[73 - 75] rice don't over pulse your butter here
[75 - 76] because that would make a homogeneous
[76 - 78] pie crust that would be a lot less flaky
[78 - 80] once we've got a nice coarse butter
[80 - 82] gravel going on like this I'm going to
[82 - 84] grab a scale and measure 65 grams of ice
[84 - 86] cold water into a container next I'll
[87 - 88] start combining this by pulsing the food
[88 - 90] processor every second or so while I
[90 - 92] stream in the water pretty quickly try
[92 - 94] to get it all in there within 12 to 15
[94 - 96] pulses too much pulsing and again we go
[96 - 98] homogeneous here and lose most of the
[98 - 100] flakiness and too little it's going to
[100 - 102] be coarse and not really mixed together
[102 - 103] the key here is to get everything
[103 - 105] combined while also leaving little
[105 - 107] droplets of cold hard butter spread
[107 - 109] evenly throughout and that looks good
[109 - 111] it's still Sandy and loose but wet
[111 - 112] enough to hold itself together a good
[112 - 114] test is to squeeze a little bit in your
[114 - 115] hand like this it should come together
[115 - 117] into something that's dough like but
[117 - 119] still pretty crumbly next a lay enough
[119 - 121] big sheet of plastic wrap and then dump
[121 - 123] in my Sandy buttery dough from there
[123 - 124] I'll come back and give it a squeeze to
[124 - 126] get things more cohesive and slightly
[126 - 128] more round and flat then I'll close up
[128 - 130] that pile of dough within the plastic
[130 - 131] wrap and then round it and flatten it
[131 - 133] into a shape of something that resembles
[133 - 135] a large hockey puck about six inches
[135 - 137] across now I need to move this over to
[137 - 138] the fridge for about an hour to both
[138 - 140] hydrate the flour and get the butter
[140 - 143] back to 100 cold and check out the dough
[143 - 144] as you can see the butter flecks are
[144 - 146] spread evenly throughout and that's
[146 - 149] exactly what we want one hour later I'll
[149 - 150] pull my dough out of the fridge so that
[150 - 152] I can soften it slightly at room temp
[152 - 154] for easier rollout and while I'm over
[154 - 156] here I'll also preheat my oven to 375 F
[156 - 158] while that preheats and this dough
[158 - 161] softens I'll make the apple filling for
[161 - 162] that I've got two medium large honey
[162 - 165] crisp apples here not only are Honeys
[165 - 167] the most superb eating apple by far but
[167 - 169] they've also got what I think is the
[169 - 171] perfect balance of acidity and sweetness
[171 - 173] for pastry I'll just peel the sides down
[173 - 175] real quick and there we go pretty Apple
[175 - 177] next I'll cut the sides off this thing
[177 - 179] leaving behind the seeds and the core
[179 - 180] and for my there I'll slice this
[180 - 182] somewhere between an eighth and a
[182 - 184] quarter inch thick we want some girth to
[184 - 186] the Apple slice so they're not mushy
[186 - 188] when they get cooked but obviously if we
[188 - 189] go too thick they're going to be overly
[189 - 191] crunchy and that would also bum me out
[191 - 193] in total we need about 300 grams of
[193 - 196] sliced honey crisp apples once they're
[196 - 198] cut I'll add in 50 grams of white sugar
[198 - 200] white over Brown because I want the
[200 - 201] Apple flavor to shine more than anything
[201 - 203] and brown makes things taste a little
[203 - 205] bit muddy then 15 grams of cornstarch to
[205 - 208] thicken things up there we go then 2
[208 - 210] grams of salt 2-3 grams of cinnamon and
[210 - 212] optionally some nutmeg I'll grade about
[212 - 214] a grams worth on my microplane to
[214 - 216] enhance the Warm Spice of the cinnamon I
[216 - 218] don't want to go too heavy with nutmeg
[218 - 219] though because that would step on the
[219 - 221] flavor of the Apple lastly on and a few
[222 - 223] drips of lemon juice only like five
[223 - 225] grams worth okay next I'll jump in to
[225 - 227] get things combined and I'll mention
[227 - 229] don't go too rough on these because
[229 - 231] they'll macerate and get overly weepy
[231 - 233] and obviously I prefer to keep all of
[233 - 235] the apple juice inside of the Apple once
[235 - 236] these are all tossed up to combine I'm
[237 - 238] going to move them out of the way to
[238 - 239] hang out for five to ten minutes while I
[239 - 241] roll the crust for this galette but
[241 - 243] first let's think Beam for sponsoring
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[309 - 311] I unwrap the dough you can see that it's
[311 - 313] softened just enough to be pliable but
[313 - 315] it's also still cold and quite firm to
[315 - 317] roll it out I'll hit both sides
[317 - 318] liberally with flour to keep it from
[318 - 320] sticking to the board as the butter
[320 - 322] softens then I'll flour my rolling pin
[322 - 323] and gently lay it down at the halfway
[323 - 325] mark from there I'll push forward with
[325 - 327] some firm pressure then go back to the
[327 - 329] middle and push backward with the same
[329 - 331] firm pressure the move here is to
[331 - 333] flatten this hockey puck into a sheet
[333 - 335] but we need to do that a very little bit
[335 - 337] at a time to prevent too much cracking
[337 - 339] and butter smearing after a 90 degree
[339 - 341] turn here I'll repeat that forward press
[341 - 343] and then a backward one and if the dough
[343 - 345] starts to crack around the edges no big
[345 - 347] deal it definitely will just use your
[347 - 349] fingers to press things back together
[349 - 350] and judge it in the direction you want
[351 - 352] it to head in total it should take seven
[352 - 354] to eight rounds of rolling and turning
[354 - 356] to get this relatively flattened and
[356 - 357] once it's most of the way there we can
[357 - 359] switch over to a general rolling move to
[359 - 361] to spread it out into an even flat
[361 - 363] circle that's about 12 inches wide next
[363 - 365] I'll use my bench scraper or something
[365 - 367] like it to loosen this galette dough so
[367 - 369] that it's not stuck to my board then
[369 - 371] just as if this was a pizza dough I'm
[371 - 373] going to flip it onto my right arm and
[373 - 374] then grab a 12 by wide piece of
[375 - 376] parchment paper and then carefully lay
[376 - 378] the dough into the middle of that it
[378 - 380] should just barely be hanging off the 12
[380 - 382] inch side next I'm going to grab my
[382 - 383] rolling pin one more time and then roll
[384 - 385] this about a half inch to an inch more
[385 - 387] in each direction it'll also mention
[387 - 389] that at this point I'm using very little
[389 - 390] downward pressure so that I don't crack
[390 - 392] the crust or smear the butter too much
[392 - 394] downward force and we would flatten all
[394 - 396] those flecks of butter that we worked so
[396 - 398] hard to get earlier and there we go it's
[398 - 401] roughly 13 to 14 inches across now so
[401 - 403] let's get to work with the apples the
[403 - 405] first move is to lay these apples out in
[405 - 406] a ring around the outside about two to
[406 - 408] three inches from the edge of the pastry
[408 - 411] by the way the following semi-meticulous
[411 - 413] Apple procedure can be totally skipped
[413 - 415] in lieu of just piling things up in the
[415 - 416] middle the results will be a little bit
[416 - 419] more Rustico but tastes exactly the same
[419 - 421] once we got a nice ring of apples laid
[421 - 422] around the outside here I'll come back
[422 - 424] and shingle some additional apples going
[424 - 426] perpendicular to the original ring I'm
[426 - 427] stacking these in the same direction
[427 - 430] with the peeled part facing out that way
[430 - 432] we get a pretty fan spiral situation
[432 - 434] going on this step is actually pretty
[434 - 435] therapeutic too feels kind of like
[435 - 437] putting together a puzzle on a rainy day
[437 - 439] very relaxing once the outer ring is
[439 - 441] shingled and arranged tightly like this
[441 - 443] I'll layer three slices flat in the
[443 - 445] middle to prop up the inner ring and
[445 - 446] then I'll repeat the same shingling
[446 - 449] process as before and once I've got two
[449 - 451] rows of Tidy apples like this I'll lay a
[451 - 453] three to four piece rosette right in the
[453 - 454] middle to cover up any space that might
[454 - 457] be left over and there we go a beautiful
[457 - 459] spiral of cinnamon sugar apples now to
[459 - 460] finish this thing I'm going to grab a
[460 - 462] flap of the rolled crust and fold it
[462 - 464] over the first row of apples I repeat
[464 - 466] that making a little pleat every three
[466 - 469] to four inches then I'll move over do it
[469 - 470] again and a little pressure to seal the
[470 - 472] fold each time there should be no space
[472 - 474] between the outer ring of apples and the
[474 - 475] folded dough by the way that's going to
[475 - 478] create a really nice pocket of melty
[478 - 480] apples under the crust later on on and
[480 - 482] it might possibly be the best bite of
[482 - 483] the entire thing once we're all closed
[483 - 485] up I'll come back and judge this a bit
[485 - 487] to make sure it's pretty and looking
[487 - 489] circular looking good so far and then to
[489 - 491] get this ready to bake I'll brush it
[491 - 493] with some egg wash
[493 - 496] by the way this egg wash is just one egg
[496 - 497] and a little splash of water stirred
[497 - 500] with a fork until it's not lumpy once
[500 - 501] I've got a generous dose wiped all
[501 - 503] around the edges here I'm going to cover
[503 - 505] that wash with a bunch of crunchy
[505 - 507] Demerara sugar or sugar in the Raw this
[507 - 509] is going to bring a ton of texture to
[509 - 511] the crust and really play off of the
[511 - 513] crust's flakiness plus it kind of
[513 - 514] caramelizes lightly when it gets baked
[514 - 516] and brings some additional depth of
[516 - 518] flavor next I'll drizzle in three to
[518 - 520] four tablespoons of the cinnamony
[520 - 521] cornstarch slurry that was left behind
[521 - 523] from the apples because I really want to
[523 - 525] make sure that these apples get set in a
[525 - 527] nice gel once they're cooled and to do
[527 - 529] that I need cornstarch next a few strong
[529 - 531] pinches of flaky Malden salt because
[531 - 533] salty sweet is better than sweet sweet
[533 - 535] then I'll add in three to four thin pads
[535 - 537] of butter right on top for some extra
[537 - 539] richness once this is all tidied up into
[539 - 541] a beautiful little package like this I'm
[541 - 543] going to lift this parchment paper and
[543 - 544] drop it onto a sheet pan and then from
[544 - 547] there load it into a preheated 375 F
[547 - 549] oven to bake for 40 to 50 minutes as
[549 - 551] this bakes it's really cool to see all
[551 - 553] the water and those little flecks of
[553 - 554] butter turned to steam and puff this
[554 - 556] pastry that's a literal visual
[556 - 558] representation of flakiness being
[558 - 560] created halfway through I'll come back
[560 - 562] and turn this 180 to ensure even baking
[562 - 565] then another 20-25 minutes of baking
[565 - 567] until the apples are tender and roasted
[567 - 569] and the crust is a medium golden brown
[569 - 571] after 45 minutes in total when I pull
[571 - 574] this out you can see this really looks
[574 - 575] like something that you want to be a
[575 - 577] part of it's beautifully round it's well
[577 - 579] baked and the apples are looking really
[579 - 582] delicious the crust is perfectly cooked
[582 - 584] and burnished with crunchy raw sugar and
[584 - 586] oh the flaky salt survived too I can't
[586 - 588] wait to Crunch on that my favorite part
[588 - 590] is the crust that's full of gooey tender
[590 - 593] apples it's gonna be an amazing bite now
[593 - 594] to serve this I'll drop this still warm
[594 - 596] galette into a bowl and then top it with
[596 - 598] some well softened vanilla ice cream to
[598 - 600] bring a little melty sauciness and for
[600 - 603] all intents and purposes this is pie but
[603 - 605] it's probably better because it has a
[605 - 607] higher crust to filling ratio than pie
[607 - 609] which for me is very desirable this
[609 - 611] galette on the other hand is buttery
[611 - 614] flaky gooey and best of all very easy to
[614 - 617] make anyone can do it and I really hope
[617 - 629] you try it soon let's eat this thing
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