Bourbon Apple Galette Recipe On Food52

APPLE-BACON GALETTE

Apple-Bacon Galette image

Provided by Food Network Kitchen

Categories dessert

Time 2h40m

Yield 8 servings

Number Of Ingredients 10

Ingredients

6 slices bacon
1 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
1/2 cup sugar
5 tablespoons cold unsalted butter, cut into pieces
4 assorted apples (such as McIntosh and Granny Smith)
4 assorted apples (such as McIntosh and Granny Smith)
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1 large egg, beaten
Maple syrup, for brushing

Steps:

Make the crust: Cook the bacon in a large skillet over medium heat, turning occasionally, until golden but still soft, about 6 minutes; remove to paper towels. Reserve 1 tablespoon of the drippings in a small bowl; refrigerate until cold, about 15 minutes.
Pulse 2 slices of the bacon in a food processor until finely ground. Add 1 1/2 cups flour and 2 tablespoons sugar and pulse to combine. Add the chilled bacon drippings and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal with some pea-size pieces. Drizzle in 4 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap and chill until firm, at least 1 hour.
Line a baking sheet with parchment paper. Roll out the dough into a 13-inch round between 2 sheets of lightly floured parchment. Peel off the top sheet of parchment, then invert the dough onto the prepared baking sheet. Peel off the sheet of parchment. Refrigerate the dough until ready to use.
Preheat the oven to 375 degrees F. Make the filling: Peel the apples and slice 1/4 inch thick. Toss with the lemon juice, cinnamon, 3 tablespoons sugar and the remaining 1 tablespoon flour in a large bowl. Arrange the apples in the center of the dough, leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Cut the remaining 4 slices bacon into bite-size pieces and sprinkle over the filling.
Brush the crust with the egg and sprinkle the remaining 3 tablespoons sugar over the whole galette. Bake until the apples are tender and the crust is golden brown, about 50 minutes. (Tent loosely with foil if the filling gets too brown.) Remove from the oven and brush the filling with maple syrup while still hot. Transfer to a rack to cool slightly before serving.

BOURBON APPLE GALETTE

Bourbon Apple Galette image

Provided by Food Network Kitchen

Categories dessert

Time 1h40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 pounds assorted apples, such as McIntosh, Honeycrisp, Braeburn and/or Golden Delicious
1/4 cup bourbon
2 tablespoons fresh lemon juice
4 tablespoons unsalted butter
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
One 14.1-ounce package refrigerated pie dough
All-purpose flour, for rolling
1 large egg, lightly beaten
1 tablespoon coarse sugar

Steps:

Preheat the oven to 400 degrees F.
Make the filling: Peel the apples and slice about 1/4 inch thick. Toss with the bourbon and lemon juice in a medium bowl.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add half of the apples and sprinkle with half of the granulated sugar. Cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Reduce the heat to medium and cook until the apples soften, about 7 minutes. Transfer to a bowl. Add the remaining 2 tablespoons butter to the skillet and repeat with the remaining apples and sugar. Add to the bowl and toss with the cinnamon and ginger. Let cool completely.
Roll one of the dough rounds on a lightly floured surface into a 12-inch disk (reserve the other dough round for another use). Transfer the dough to a baking sheet. Starting 2 inches from the edge, spoon the apple filling in a circle in the center of the dough. Fold and pleat the dough over the edge of the filling. Brush the crust with the beaten egg and sprinkle with the coarse sugar.
Bake until the crust is brown and the apples are tender and caramelized, about 55 minutes. Cool the galette briefly on a wire rack. Cut into wedges and serve.

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