It blessed apple season! My favorite! I wanted to incorporate apples into a last minute dessert, and a simple Galette came to mind. Galettes are rustic, not overly sweet desserts that only require one crust (which is exactly what I had in the cooler, and I didn’t have time to make a pie crust.)

Often my quick galettes are glazed with some jelly. My pantry is full of various jellies and preserves that I “binge” canned this summer. However, the recipe to which I was drawn to didn’t incorporate any of my jelly. Frankly, it is more fall-ish. And, being the Iron Maiden, I opted to craft this pastry on—you guessed it—an iron surface.

This galette could easily be created in a skillet or on any iron pan. My inverted dutch oven lid was the perfect size and shape for an already made rolled pie crust, and it looked super cool. Plus, I found that it was much easier to slide the finished galette onto a serving plate than trying to lift it from a deep sided pan.

My iron is well seasoned, plus I sprayed it with vegetable oil spray. I did not prick the crust with a fork for fear that the sticky bits from the pie might cause the crust to stick to the iron. It worked perfectly!

Ingredients:

2 large or 3 small apples, any kind. I used a Gala and a Granny Smith

2 Tablespoons of lemon juice

1 1/2 Tablespoon of All Purpose Flour

1 Teaspoon Cinnamon

1/4 cup brown sugar (light or dark)

One Egg plus 1 Tablespoon of water, whisked together

Cooking spray

Black Skillet Caramel Sauce* or purchased caramel sauce

1/4 to 1/2 Cup Chopped Walnuts or Pecans (optional)

Instructions:

Preheat oven to 375 degrees.

Wash and core apples, but it is not necessary to peel. Slice in 1/8 to 1/4 inch slices and place in a bowl with lemon juice. Toss in lemon juice to retard browning. Add Brown Sugar, Flour and Cinnamon and toss again until apples are evenly covered with this mixture.

Spray skillet surface with cooking spray. Carefully unroll pie crust onto skillet surface. Pile the apple filling in the center of the pie crust, then fold up and pinch the edges to hold together.

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Drizzle 1/4 cup of caramel sauce* over the apples. Brush the crust with egg mixture. Sprinkle nuts, if desired, over top of the Galette.

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Bake at 375 degrees for 30-35 minutes. Serve from the skillet or allow to cool slightly and transfer to a serving plate. If desired, serve with vanilla ice cream and additional caramel sauce for drizzling over this beautiful Apple Galette.

*My Black Skillet Caramel Sauce will be posted in a separate blog because it is very useful for so many fall dishes.

There it is! 2 apples and one pie crust and other stuff we normally have in the larder. Hope you try this simple, rustic dessert during apple season. Have fun with it!

Watch for my caramel recipe.

Enjoy these blessed Autumn days!

Your Iron Maiden ~

Kim Orsini

Black Skillet Cooking