Inherited Salt's Apple Galette
ALL BUTTER VODKA PIE CRUST + APPLE GALETTE WITH A MAPLE VODKA GLAZE
ALL BUTTER VODKA PIE DOUGH
Makes 2 pie crusts
2 ½ cups all purpose flour
1 ½ tablespoons granulated sugar
1 ½ teaspoons kosher salt
1 cup (2 sticks) cold unsalted butter, cut into ½” cubes
¼ cup cold Wild Roots Apple & Cinnamon Vodka
½ cup ice water
In a food processor, combine flour, sugar, and salt. Pulse to combine.
Then add in cold cubed butter and pulse until consistency is similar to sand, clumps shouldn’t be bigger than a pea.
Stream in vodka through the top of the food processor while pulsing to combine.
Pulse in ice water one tablespoon at a time until dough begins to come together*. Then discard remaining water and turn out dough onto a clean surface.
Working fast, bring any crumbling bits together into one mound, and divide dough into two equal disks. Wrap in plastic wrap and refrigerate for 2 hours before using.
For storing, just remember the number 3. If well sealed, the dough can last up to 3 days in the refrigerator and up to 3 months in the freezer.
*Usually takes around 2 to 4 tablespoons, after 2 I like to reach in a pinch to see if the dough will hold together before adding more. Just be careful because liquid secretly hides out on the bottom of the processor as you pulse it in and you don’t want to overdo it because you want maximum flakeage. If you do accidentally over moisturize, this dough is pretty forgiving and will likely still yield a flaky crust.
APPLE GALETTE WITH A MAPLE VODKA GLAZE
Serves about 6
1 disk of All Butter Vodka Pie Dough
4 tablespoons brown sugar
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon kosher salt
4 small Honeycrisp apples, halved and cored
4 tablespoons unsalted butter, cut into 1/2 “ cubes
1 egg, beaten
Demerara sugar, optional
⅓ cup Wildroots Apple Cinnamon Vodka
¼ cup pure maple syrup
Pinch of kosher salt
1 teaspoon vanilla bean paste
Preheat oven to 375 degrees and line a rimmed baking sheet with parchment paper.
Pull chilled dough out of the refrigerator and allow to rest on the counter for 10 minutes before rolling out.
While waiting on dough, finish preparing the filling.
In a medium bowl, combine sugar and spices (cinnamon through salt). Mix to combine evenly, then set aside.
Thinly slice apples and set aside.
Then on a lightly floured surface, begin rolling out your dough. You want to roll it into a circle that’s about 14” in diameter. Transfer the dough onto the lined baking sheet and evenly arrange apple slices in the center, leaving about 2” of a border. Feel free to create a fancy arrangement or just throw them all in without a care in the world - it’ll be delicious either way!
Evenly sprinkle brown sugar mixture over the apples, then distribute the cubed butter over the top, and then fold edges of pie dough over the apples.
Add a splash of water to the beaten egg, combine, then brush egg wash over the folded edges of the galette. If using, sprinkle the edges of the galette with demerara sugar, and then place in the oven.
Bake for about 45 minutes or until the galette is a rich golden brown on the crust, and the center is tender and bubbling. Allow to rest for 10 to 15 minutes before brushing on glaze.
The glaze can be prepared while the galette is baking or while it’s resting fresh out of the oven - totally up to you.
To make the glaze, add vodka to a small saucepan over high heat. Bring to a boil, then stir in maple syrup and pinch of kosher salt. Allow glaze to boil until it reduces by half - this will happen quickly, so don’t leave or multitask while it’s boiling. Remove from heat and stir in vanilla bean paste and voila, the glaze is done!
Brush glaze over the top of the still hot galette. Allow to rest another 15 minutes before serving (and I highly recommend serving with a scoop of vanilla bean ice cream).
If you have any glaze leftover, feel free to enjoy it on top of pancakes or waffles or ice cream or in a cocktail or even in your morning coffee!
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