green apple pecan galette

 

File Jan 18, 10 10 11 AM

green apple pecan galette filling

I watch Food Network or Cooking Channel a lot…like if you showed up at my home one of those channels would most likely be on! I rarely sit and watch any show, the TV is just typically on while I’m doing other things in my kitchen working on a meal or new treat. While I’m prepping for dinner, the one show that is always on around that time on Food Network is “The Barefoot Contessa” with Ina Garten. Sometimes what she’s making is Paleo, most of the time not at all, but I like to watch for inspiration. While I was watching an episode recently, she made a Galette, which is basically a free form pie or tart…brilliant idea!! Now using our pie crust (click here for that amazing recipe) made with using Otto’s Cassava Flour (purchase here) this would be a super simple dessert to adapt for a wonderful Paleo version…but not while we’re doing the 21 Day Sugar Detox (click here for info on that program). So, my mind came up with a great scenario!

Why not use the crust for the Chicken Pot Pie recipe from the 21DSD Cookbook (click here for info) as the crust for a “not-sweet treats” version of a galette!!!! I already make crackers with it, and enjoy the Chicken Pot Pie often while doing the 21DSD, so I’m very familiar with the recipe and thought that it would work beautifully. Happy to say…I was totally right!

This recipe is for the filling only. You can find the recipe for the crust in the 21DSD Cookbook, it’s the purple one (see link above) and is filled with additional recipes and is a companion to the official 21DSD Guide Book (click here for info)…which has wonderful recipes as well the details of the full 21DSD program.

You’re gonna love this….please enjoy!!!


Ingredients:

½ recipe of the crust from the Chicken Pot Pie recipe on page 66 of the 21DSD Cookbook with the addition of ½ t cinnamon added
2 small green apples, peeled and cut into ¼” slices (approximately 2½ cups)
1 t fresh lemon juice
½ t vanilla
1 t cinnamon
¼ t nutmeg
pinch of salt
2 T arrowroot flour
¼ c chopped pecans (optioinal)
1 egg
1 T water
2 T grass-fed butter

Instructions:

  • Pre-heat oven to 400°
  • Whisk together the egg and water, set aside – this will be the egg wash
  • Prepare a half recipe of the crust from the Chicken Pot Pie recipe on page #66 in the 21DSD cookbook, set aside while you prep the filling.
  • Combine apples, lemon juice, vanilla, cinnamon, nutmeg, salt and pecans (if adding) until well combined and all apples are coated evenly with spices.
  • Add arrowroot flour and mix again until well incorporated, set aside.
  • Roll crust out between 2 pieces of parchment into a rough circle approximate 12-13″ in diameter. This measurement does not have to be exact, that’s why they call it “free form” – heck you can even roll dough into a square if you want…be creative!
  • Remove top layer of parchment and slide the bottom parchment onto baking sheet with the dough still in place.
  • Spoon apple mixture into the center of the dough, mounding slightly.
  • Using the parchment, lift it up and carefully fold dough over the filling about 1½”-2″, working your way around in a circle and pleating dough as you go if necessary. If it tears just a bit, simple push it back together with your fingers. This dough is very forgiving that way.
  • Cut 1 T of the butter up into small pieces and dot the top of the exposed filling.
  • Once you’ve got a little rim of dough all the way around the filling, using a pastry brush, give all the exposed dough a good brushing of the egg wash.
  • Dust with additional cinnamon if you want and place in the oven.
  • After the first 30 minutes or so, check the crust…if it’s already getting a little brown, cover the ring of dough with some foil and continue baking for approximately another 15 minutes.
  • Check the apples with a fork at this point and see if the exposed ones in the middle are soft, if not continue baking in 5 minutes increments til done.
  • Removed from oven and while hot, dot the top of the fruit with the remaining 1 T of butter so it melts into the fruit.
  • You can eat warm or cold! If you prefer warm, let it cool slightly before diving in, otherwise it will be pipping hot and won’t be as enjoyable on the ol’ tounge!

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