The aromas of apples and cinnamon waft through the house, a comforting aroma, dancing around like a flute piping a summertime jubilee. It is hard to beat the classic homemade American Apple Pie. It has this magical ability to take us back to our childhood, corn fields and hay rack rides. Reminding us of Friday night football games and Fourth of July picnics. Did you ever really need an excuse to bake?

I think by now, we all know I am a glutton. I love food and even more so dessert. Saving room for last course or tempting sinful indulgences in the morning, in my opinion it is hard to compete with French pastries. They are the epitome of all things sweetly decadent, appealing to the eye, and damn right, I’ll say it, orgasmic. From baguettes to macaroons, chocolate pots de creme to almond madeleines, your mouth salivates and your imagination runs wild, well mine does.

It is with nostalgia in my heart and French classics on my mind that I indulge in such a simple, yet, perfect pleasure that fills my soul full and tantalizes my taste buds in delight. 

Apple Galette

Crust

1 1/2 cup Spelt Flour

1 tsp. Sugar

1/4 tsp Sea Salt

1 stick Cold Butter, cubed

1/3 cup Ice Water

1 Egg White

Filling

2 Pink Lady Apples, Sliced

2 Plums, Sliced

1 Orange, Juiced

2 Tbsp Quality Honey

1 tsp Ground Cinnamon

½ tsp Ground Cardamom

1/8 tsp Ground Clove

Pinch Sea Salt

DIRECTIONS

Preheat oven to 190 degrees Celsius or 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

In a small mixing bowl combine sliced apples, plums, orange juice, honey, cinnamon, cardamom, clove and sea salt. Mix until combined and set aside.

Using a food processor, combine flour, sugar, salt, and cold butter. Pulse until small pea size balls form and remove the mixture, pouring it into a medium mixing bowl. Add the water. Using a wooden spoon combine the mixture until a ball is formed. Press the ball into a round disc and wrap in cellophane. Chill in the refrigerator for 2 hours, or you can use it right away. This step will not change the outcome significantly.

Using a floured surface roll out the dough into a circle about 1/4 inch thick. To transition the dough to the parchment lined baking sheet fold the circle in half and in half again creating a wedge. Lift the dough from the floured surfaced gently placing it on the baking sheet and unfolding. Pour the cherry mixture into the center, leaving about 1 ½-inch border of dough. Fold this portion of dough inward, enveloping the filling, but not covering it completely. Note: Work quickly as you want to trap all the juices in. The dough will not be uniform, giving it a rustic, homemade look. Taking a pastry brush, brush the egg white over the dough giving it a soft sheen. Bake in the oven for 40-45 minutes until the crust is a golden brown and done on the bottom.