I've been holding onto this recipe for a bit. I've posted pie recipes before but I've never let slip my secret pie crust recipe. It's wild, it's weird, it'll blow your mind because it goes against all the things you think you know about making pie crusts--namely don't work the dough very much, keep it cold and don't let the fat melt.
I got it from a friend of mine who had the pie crusting experience to back up the strangeness of the recipe and she convinced me that there must be something to it if she was using it. I believe she originally got it from a women's magazine somewhere years ago but I present it to you today as my gift.
I promise that it's easier to work than normal pastry and just as flaky and pleasing. You're going to squeal when you take a bite I promise.
As for the galette, if you love pie (as I do) this is really the way to go. You don't need to handle the pesky pastry, you just roll out the dough on a greased cookie sheet, fill and fold and you've got a beautiful dessert with all the wonders of a full pie without the hassle. Seriously? Why mess with anything else?
3/4 cup shortening
1 tablespoon milk
1/4 cup boiling water
2 cups all-purpose flour
1 teaspoon salt
2-3 small apples, peeled and cored
1/4 cup sugar
1 teaspoon lemon juice
1 1/2 teaspoons cinnamon
dash of salt
1 tablespoon flour
For crust (makes enough for two galettes): mix first three ingredients with a mixer until everything is all light and fluffy. Add the flour and salt, beat at lowest speed until all the dry ingredients are moistened and the dough is sticking together.
Divide the dough in half and shape into two balls. Cover with plastic wrap and chill at least four hours.
Meanwhile, toss apple slices with sugar, cinnamon, lemon juice, salt and flour.
When the dough is ready roll it out on a greased cooked sheet but flour the top of the dough and place a piece of waxed paper over the dough (wax side to the dough) and roll it with a rolling pin until it's big enough. Mound the apple filling in the middle of the dough and fold the edges toward the center, overlapping as you go.
Sprinkle with sugar and bake at 400 degrees for about 30 minutes or until pleasingly browned. Serve with vanilla ice cream or whipped cream for topping.
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