Recipe sent by CSA member Rachel Mckinstry
To start, make each of the following: Martha Stewart’s Perfect Pie Crust (wrapped in plastic and chilled) and The Spruce Eat’s French Almond Cream.
INGREDIENTS
1 - 2 pounds apples, peeled, cored, and cut into think slices
2T- 1/4 cup granulated sugar
1 tablespoon fresh lemon juice
INSTRUCTIONS
Preheat oven to 375°F.
Remove dough from the refrigerator, unwrap, and place on a work surface between 2 pieces of parchment. Let stand to soften a bit.
Roll dough to 13-14 inch round with 1/8 thickness. If making small galettes, cut into 6-inch rounds. Place dough on a parchment-lined baking sheet. Chill.
In a large bowl, combine apples, granulated sugar, lemon juice, salt.
Spread almond cream evenly over dough, leaving a border. Arrange apples over the almond cream. Fold and crimp edges of the dough, leaving most of the fruit exposed. Chill.
Bake until crust is golden and apples are tender.