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Whipped Crème Fraîche:
Pie Crust: In a food processor (or a bowl) combine flour, salt, and sugar. Pulse (or cut) butter into flour mixture. Continue to pulse a few more times until butter is in pea sized chunks. Pulse in ice water 1 tablespoon at a time until dough begins to come together. (Test your dough by pinching some together with your fingers. If it holds together, it is ready.) Remove from food processor (or bowl) onto a piece of plastic wrap. Form into a disc and wrap in plastic. Place in the refrigerator to chill for one hour (or up to two days).
Apple Filling: Peel and dice apples into 1 inch cubes and place into a medium bowl. Add brown sugar, flour, cinnamon, nutmeg, and vanilla extract, if using. Toss to coat. Cover and refrigerate for 30 minutes.
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
Remove dough from the refrigerator and separate into 6 equal pieces. Roll each piece of dough into a rough circle, about 1/8" thick.
Remove apples from refrigerator and distribute filling between the 6 pie crusts. Fold dough up around apple filling and pinch together, leaving a 'window' on the top.
Whisk together the egg and water. Gently brush egg wash over each galette crust. Sprinkle sugar over egg wash.
Bake for 30-35 minutes or until crust is golden brown.
Meanwhile in a small bowl, whisk together the crème fraîche and sugar until smooth. In a separate large bowl, whip the cream until it reaches stiff peaks. Add the crème fraîche to the bowl with the whipped cream. Use a rubber spatula to gently fold them together until smooth and blended.
Remove galettes from oven and allow to cool for 5 minutes. Serve with whipped crème fraîche.