Our cherry trees already endowed us dearly and the apple trees, too, are heavy with fruits. We harvested the first 120 kg and processed them to applesauce and, mainly apple juice. The remaining fruits are on different levels of ripeness, so we surely can harvest even more apples the next weeks to bake apple pie, make chutney or just dry apples slices. To share our apple pie with you we reveal one of our favourite apple recipes.

For the dough mix flour, sugar, and salt. Add the cold butter and crumble fast. Add the egg and quickly knead everything together to get a smooth dough. Cover the dough and put it in the fridge for 30 minutes.
Meanwhile, preheat the oven to 180°C (upper/lower heat). Prepare a baking tray with baking paper and flour it lightly.
For the filling, quarter and core the apples. Finely slice the apples and sprinkle them with lemon juice to prevent them from turning brown.
Chop the walnuts, and mix sugar and cinnamon.
Roll out the cold dough to a rectangle (about 35x40cm). Fan out the apple slices and spread them on the dough. Leave 5 cm edge empty. Fold in the edge twice, lightly coat it with egg white and scatter the cinnamon and sugar. Scatter the remaining sugar over the apples. Finally, evenly spread the walnuts on the galette.
Bake the galette on the middle rack for about 35 minutes until the dough is crispy and brown. Best don’t even let it cool down but enjoy it while still warm.

For 4 Servings

FOR THE DOUGH

150 g spelt flour

1 EL whole cane sugar

1/2 TL fine sea salt

100 g cold butter

1 organic egg (size M)

ADDITIONALLY

650 g apples

juice of one organic lemon

35 g walnuts

2 EL whole cane sugar

1 TL ground cinnamon

egg white for brushing