Inspired by Evan Kleiman's Peach Gallette on The Chef Show
1 store-bought pie crust
2 large, or 3 medium apples (granny smith, honey crisp— whatever you like)
2 tablespoons corn starch
1/2 cup sugar
2 teaspoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoon melted butter
1-2 tablespoons of maple syrup
Preheat oven to 400 degrees.
Peel, core, and slice your apples in thin slices. In a large bowl, mix sugar, corn starch, cinnamon, nutmeg, and salt and mix to combine. Add apples, add lemon juice, and toss until the apples are covered in the mixture.
Use Glass 9″ regular pie plate. Do not use a ceramic or metal deep dish pie dish! I used a 9″ pyrex dish. Roll out the dough according to the dough directions giving yourself plenty of extra to fold over. Spray pan with non-stick spray or lightly butter.
Drape the dough into the pie pan easing it into the bottom without stretching the dough. Give the filling a stir and pour it on top of the dough. Fold the edges over the filling pleating where you need. The “fold” can nearly cover the filling or just be a small border. It’s totally up to you.
Brush top of crust with maple syrup.
Place the Pie-llette on a rack set on the lowest rung. Cook until the crust is beautifully deep golden brown and the filling is bubbling and thick, approximately 40 minutes.
CINNAMON WHIPPED CREAM:
1 cup heavy whipping cream
1/4 cup powdered sugar [ add more if you like it sweeter]
1/4-1/2 tsp cinnamon
