It's apple season here, and the farm stands around us are filled with fall fruits and vegetables, like apples, pumpkins, brussels sprouts, and cauliflower, and apples and pumpkins are The Milk Pail's specialty at this time of year.
The Milk Pail is a family-owned and operated farm and orchard in Water Mill and at this time of year they are famous for their wide variety of apples and their homemade cider. Neither can be beat anywhere on the East End. When I went in recently, I was overwhelmed by the choices available to me and had to seek guidance from one of the staff. I told her I planned on making an apple galette and she asked how much sugar I'd be using in the recipe. I didn't know, so she said she'd recommend the Zesta apples. Never having heard of them, she described them as having a flavor between tart and sweet - a safe bet for my creation. They turned out to be perfect.
1 cup all-purpose flour
7 tablespoons unsalted butter, chilled and cut into small pieces
2 teaspoons sugar
⅛ teaspoon salt
3 tablespoons ice water
1 egg lightly beaten, for egg wash
1 teaspoon superfine sugar for dusting pastry
4 Golden Delicious apples (or Zesta)
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon honey
1 tablespoon unsalted butter, cut into small pieces
In a food processor, combine the flour, butter, sugar and salt. Process just until the mixture resembles coarse crumbs, about 10 seconds.
Add the ice water and pulse until the pastry begins to hold together, about 6 to 8 times. Do not let it form into a ball.
Transfer the dough to waxed paper; flatten the dough into a disk. Wrap the pastry in the waxed paper and refrigerate for at least 1 hour.
Line a large sheet pan with aluminum foil and then cover it with a piece of parchment paper.
On a lightly floured surface, careful roll out the dough to a 12-13" circle. Transfer pastry to the lines sheet pan.
Peel, halve and core the apples and slice them crosswise ¼-inch thick. Set aside the larger center pieces and coarsely chopped the end slices and any broken ones.
In a small bowl, combine the sugar and cinnamon.
Preheat the oven to 375 degrees.
Spread the chopped apples over the pastry to within 1-inch of the edge.
Drizzle the honey over the apple pieces.
Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows.
Sprinkle with cinnamon sugar evenly over the apples and dot with pieces of butter.
Fold the pastry edge up and over the apples to create a 1-inch border.
Brush the crust with the egg wash and dust with superfine sugar.
Bake the galette for about 1 hour, until the pastry is nicely browned and crisp, and all of the apples are tender.
Inspired by Jacques Pépin.