Fall Apple Cream Cheese Rustic Pie
An apple galette is the perfect Fall recipe. The addition of sweetened cream cheese to the galettes is the perfect match for tart apples.
- Yield: 12 slices 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- From-scratch or store-bought two crust pie dough of your choosing (My Recipe)
- 4 large apples, peeled, cored, and thinly sliced (about 2 pounds)
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 12 ounces cream cheese (1 1/2 packages), softened
- 2 tablespoons sugar
- 2 teaspoons vanilla
- 1 egg for wash
- Demerara or raw sugar for finishing
Special Equipment:
- Pastry Brush
- Pie Board (the best $30 you will ever spend)
Instructions
- Toss the apples, cornstarch, 1/2 cup of sugar, lemon juice, cinnamon, nutmeg, and salt in a large bowl and set aside.
- Mix the cream cheese, two tablespoons of sugar, and vanilla until smooth.
- Divide the pie dough into two. On a floured surface, roll out each round to about 12 inches in diameter.
- Divide the cream cheese mixture in two and spread evenly on the dough, leaving about a 1/2-inch border.
- Starting at the outside, arrange sliced apples on top of cream cheese mixture, leaving a 1-inch border. Discard the remaining liquid.
- Fold the uncovered dough over the apples in an overlapping fashion, leaving some of the center fruit exposed.
- Place formed galettes on a parchment paper-lined baking sheet.
- Whisk egg in a small bowl. Use a pastry brush to cover the exposed dough with a generous coating of egg. Sprinkle each galette generously with Demerara or raw sugar.
- Bake at 400 degrees Fahrenheit for 40-45 minutes until crust is golden brown. Serve warm or at room temp.
Notes
To make two large galettes you will need pie dough for a two crust nine-inch pie.
Find it online: https://asideofsweet.com/fall-apple-cream-cheese-rustic-pie/