Easy (as) Apple Pie | ChopChop
Apple pie might be the classic heart-warming American dessert, but our recipe uses a French technique to make what’s called a galette—a kind of free-form pastry that’s as tasty as it is unfancy.
Sharp knife (adult needed)
- Turn the oven on and set it to 400 degrees.
- To make the dough: Put the 1/2 cup all-purpose flour, 1/2 cup whole-wheat flour, salt, and butter in the bowl and massage them together with your clean fingers until the mixture looks like little round lumps. Be patient and gentle; this will take a little while to get the hang of and to do.
- Add the water, 1 tablespoon at a time, massage some more, and form into a ball. Flatten the dough into a large disc, cover with plastic wrap, and refrigerate for 1 hour.
- To make the filling: Put the apple slices, cinnamon, vanilla, and yogurt in the bowl and mix well.
- To assemble the tart: Take the disc out of the refrigerator and put it on a baking sheet. Using a rolling pin, roll the dough into a 15-inch circle (it doesn’t have to be exact). Sprinkle the 1 1/2 tablespoons flour in the center, leaving a 2-inch border all around (this means: don’t sprinkle the flour on the outermost 2 inches). Spread the apple mixture evenly over the flour, arranging the slices so they overlap some.
- Fold up the dough border to partially cover the fruit and pinch and seal the corners where possible.
- Carefully put the baking sheet in the oven and bake until the crust is lightly browned and the fruit is bubbling, 35–50 minutes. Set aside to cool a bit and serve warm or at room temperature.