Fall into Fall!
Hillary Michelle is a social media intern with the Playa Vista farmers market. She is super passionate about the arts, climate change and is on the hunt for the perfect cheeseboard. She hopes to inspire positive change for the planet’s future.
We’re creeping toward November and everywhere I look I see signs of an outbreak. Everyone has Autumn Fever! We all know the causes: excitement for the holidays, changing leaves, and most importantly the food! An amazing array of fruits and veggies are harvested in the fall. The bounties of summer and winter collide and tables at farmers’ markets are full! In frost zones, plants like carrots and kale convert some of their starches to sugars to better survive cold temperatures, and the result is delicious. It’s not your imagination—food actually tastes better in the fall!
If you’re lucky enough to fill your basket with locally grown produce from a farmer’s market, you have officially hit the jackpot. Nothing is sweeter than biting into a crisp apple handpicked from the orchard.
Operating for more than 103 years, Arnett Farms has perfected their crop of apples. Their stand was my first stop at the Playa Vista market last weekend. Their baskets of red and green and yellow fruit caught my eye, and I couldn’t help but think of this of this recipe.
This Galette recipe is both beautiful and delicious. Your guests will brag about you never guessing how simple it is to make!
Ingredients:
2 lbs. apples {pink lady, honey crisp, Granny Smith}- scrubbed, cored and thinly sliced
1/3 cup granulated sugar
1 tablespoon organic, (non-GMO) cornstarch
2 teaspoon lemon juice
¼ teaspoon salt
1 large egg {lightly beaten}
Turbinado sugar
1 14. Ounce refrigerated pie crust
Directions:
Pre-heat oven to 375
In Medium bowl combine apples, sugar, cornstarch, lemon juice, and salt
Place parchment paper on large baking sheet
Unroll pie crust on parchment
Arrange apple mixture in center of pie crust, spread evenly. Overlapping if desired- {leave 3-inch border}
Fold edges of dough up and over fruit
Stir egg with1 teaspoon water
Brush on edges of dough
Sprinkle dough with turbinado sugar
Bake 45-50 minutes, rotating pan halfway through {deep golden brown, apples soft, juices bubbling}
