Apple Custard Galette
Pairs Well With
- Late Harvest-Infused Apples and Raisins (recipe below)
- 2 pie crusts (recipe below)
- Custard filling (recipe below)
- 3 to 4 additional apples, cored, peeled and sliced
- Sugar for dusting
Once you have made all of the components and are ready to assemble the galette, preheat oven to 375°F.
Roll each disk of dough into approximately 13-inch circles and transfer onto parchment paper-lined cookie sheets or baking trays.
Drop the custard filling into the crust. Add the additional sliced apples on top of the custard filling and fold the crust on top of the filling, leaving about a 2-inch opening. Sprinkle granulated sugar on top.
Bake for 40 to 50 minutes, or until top and bottom of galette are golden brown.
Transfer to a wire rack to cool.
Late Harvest-Infused Apples and Raisins
- ½ cup raising
- 5 skinned, cored and sliced apples
- ¼ teaspoon ground nutmeg, or to taste
- ¼ teaspoon ground ginger, or to taste
- ½ to ¾ cup Merry Edwards Late Harvest Sauvignon Blanc
Add raisins and apples to a shallow bowl. Sprinkle nutmeg and ginger over the fruit. Pour Late Harvest Sauvignon Blanc over the apples and raisins – enough to cover completely. Cover with plastic wrap and place in the refrigerator overnight.
Pie Crust Dough
- 2 2/3 cup organic unbleached sifted flour
- 1 teaspoon sea salt
- 1 cup plus 2 tablespoons cold unsalted butter, cut into ½-inch cubes
- 1 tablespoon apple cider vinegar
- ½ cup ice cold water, or more if needed
Combine flour and salt in large bowl and chill. Mix vinegar and water and chill. Add cubed butter to flour and toss with your hands to coat. Use your fingers to press the butter into flat sheets, tossing the flour to make sure each piece of butter is well-coated.
Drizzle the vinegar and water mixture (1 tablespoon at a time) along the side of the bowl. Use a fork to flick the flour mixture toward the center of the bowl, rotating the bowl as you go. Repeat with 4 tablespoons of the liquid. Large clusters should form.
Take a handful of the flour mixture in your hands and squeeze gently. The dough is ready if it easily holds together without falling apart. If it breaks apart, continue adding 1 tablespoon of the vinegar mixture at a time, checking the consistency after each addition until the dough holds together. Add liquid sparingly.
Press dough together and split in half. Form each half into a disk and wrap individually with plastic wrap. Chill for at least 1 hour.
- 1 cup whole milk
- ¼ teaspoon vanilla
- 4½ tablespoons sugar
- 1/8 teaspoon salt
- 3 tablespoons corn starch
- 1 egg
- 2 tablespoons unsalted butter, softened
- Late Harvest-Infused apples and raisins
Bring milk, vanilla and 2 tablespoons of sugar just to a boil, stirring periodically to ensure the milk doesn’t burn on the bottom of the pan.
Combine the remaining sugar, salt, cornstarch and egg in a medium-sized heat-proof bowl, and whisk vigorously.
When the milk has just reached a boil, slowly pour it into the egg mixture while whisking constantly to prevent the eggs from scrambling.
Return the mixture to the saucepan and bring to a boil, stirring constantly with a wooden spoon for 2 minutes.
Pour the custard into a heatproof bowl and stir until the steam has dissipated. Then cover directly with plastic wrap to prevent a skin from forming and cool to room temperature.
Stir in the softened butter until well-incorporated, then fold in the infused apples.