| | | French Apple Pie Adapted from Master Chef Jacques Pépin’s “La Technique” culinary encyclopedia, c 1989, this recipe for the famous French galette is a winner! Makes 8 servings (7 oz. each)  Pastry: 2 cups all-purpose flour
3/4 cup cold unsalted butter
1/4 teaspoon salt
1/2 teaspoon sugar
1/3 cup ice water Fruit Filling: 5 large apples or pears (you may use any baking apple or pear)
3 tablespoons unsalted butter
1/3 cup sugar
1/4 cup apricot preserves
1 tablespoon brandy Directions: To make the pastry, place the flour, cold butter, salt and sugar in the Cuisinart® Food Processor work bowl fitted with the metal blade. Process 10 seconds until the mixture resembles coarse meal. With the motor running, pour the ice water through the feed tube in a steady stream and process 5 seconds just until the dough starts to form a ball. DO NOT OVERPROCESS. Remove the dough to a sheet of wax paper, shape it into a disc and refrigerate, or use the dough immediately. Preheat the oven to 400°F. On a lightly floured work surface, roll out the dough to a 20 x 15-inch rectangle. Roll the dough onto a rolling pin to lift it off the surface and unroll it onto a lightly greased 12 x 16-inch baking sheet. Insert the medium (4-mm) slicing disc into the food processor. Peel, halve and core the fruit. Stand the fruit halves in the feed tube and slice the fruit using medium pressure. Arrange the fruit slices overlapping in a single layer of diagonal rows. Leave about a 1 1/2-inch border of dough around the fruit. Fold the border onto the fruit. Dot the border with butter and sprinkle with sugar. Bake until the crust is well-browned, about 70 minutes. Heat the apricot preserves and brandy over medium heat until the preserves have softened, about 3 minutes. Strain the brandy and preserve glaze through a sieve and brush it gently over the fruit. Serve warm. |
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