This week we found ourselves with a lot of apples. A lot of apples, but not too many.

Can you have too many apples? Probably. But I’ve never experienced it.

Among the many things we made with apples this week was an apple galette. We also sometimes call this sloppy apple pie, but apple galette sounds nicer.

I like this best with very tart apples, but we used honeycrisp here. I make galettes with the cream cheese pastry I wrote about here (I double the recipe, and keep it in the freezer). It’s hearty enough to handle my heavy pastry-hand and folds around the fruit without cracking or breaking. The cream cheese gives the crust a savory character that helps the pie from being overly sweet (and puts it solidly in the breakfast-pastry as well as dessert category).

This is an easy and forgiving recipe to make with kids. What might seem sloppy or malformed in a pie plate is simply rustic and charming here. Don’t you wish everything made that transition so easily?

Apple Galette

1/2 recipe cream cheese pastry

3-4 apples (2 pounds or so), peeled, quartered and sliced
a squeeze of lemon
3 tablespoons sugar (plus more for dusting)
1 tablespoon flour
1 teaspoon cinnamon
1 egg
3 teaspoons water

Preheat oven to 400 degrees.

Allow chilled pastry to soften a bit on the countertop (10 minutes or so) while you prepare the filling. Mix apples with lemon, then add sugar, cinnamon and flour and stir to coat. Roll pastry to 1/8th inch thickness. Mound apple filling in center and pull pastry up around it, folding as you go. Mix egg with water to form egg wash and brush on pastry. Dust with sugar. Place on parchment lined cookie sheet and chill in the refrigerator for 10 minutes. Once chilled, place in center of pre-heated oven. Cook 30-40 minutes or until browned and apple filling is bubbling.

—SCB