Maple Apple Galette by Ashlyn Ickes

This past week it has gotten decidedly colder as the October winds extinguish the last warm days of September and make room for what I like to call 'wooly sock weather'. This kind of wet and cold day brought on thoughts of the ever nearing holiday season. Luckily, we have a recipe from the lovely Ashlyn Ickes, of the Pedantic Foodie blog to help us get into gear!

From Williamsburg, Virginia, Ashlyn values the importance of food in creating memories. From crisp sugar cookies to braised carrots, food is the one art form enjoyed daily by all. It is for this reason, Ashlyn believes that it is important to make our food as sumptuous as possible. Her inherent belief in quality ingredients used in simple preparation reflects classic ingenuity whilst adding a contemporary feel.

You can follow Ashlyn and her story on Instagram or through her blog.

Ashlyn was kind enough to share with us her recipe for Maple Apple Galettes along with images from her kitchen studio, bon a petit!

Maple Apple Galette

serves 6

For the crust

1 1/3 cups all purpose flour

2 tablespoons granulated sugar

1/2 teaspoon kosher salt

1/2 cup unsalted butter

1/4 cup apple cider

1/4 cup ice

egg wash (1 egg yolk whisked with 1 teaspoon water)

turbinado sugar, for sprinkling

For the filling

5 cups peeled apple slices

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/2 cup dark amber maple syrup, grade B

Directions

Preheat oven to 375 degrees.

Combine apple cider and ice. Reserve for later use.

Sift to combine flour, sugar, and salt. Transfer sifted ingredients to the work bowl of your food processor. Cut the cold butter into 1/4-inch cubes and add to the flour mixture. Toss to coat the butter in the flour mixture. Pulse several times, until the mixture has the texture of rough cornmeal. Slowly drizzle in the chilled cider, 1 tablespoon at a time, while continuing to pulse. Add just enough cider to form a rough dough.

Turn the dough out unto a floured surface and shape into a disc. Wrap the disc in plastic food wrap and refrigerate for 30 minutes.

In a large bowl toss apple slices with syrup and spices.

On a lightly floured surface roll the dough out into a circle about 16-inches in diameter. Roll the dough back onto the rolling pin and transfer the rolled dough to a baking sheet lined with parchment. Place the apple filling in the middle of the dough and fold the edges of dough up and around the filling; pinching the folds of dough together to form the sides. Brush the entire galette with egg wash and sprinkle heavily with turbinado sugar.

Bake for 1 hour or until the crust is a deep, golden brown. Allow to cool completely before slicing and serving. Enjoy!