What better way to celebrate and honor an American relic (the apple) than by stuffing your mouth full of the pie variety at a Lower East Side street fair?
That’s right, the NYC Apple Day was yesterday! If you missed it, here’s a recap: many local businesses, including our own, participated by shilling their apple-related goods to passersby, drawn to the Orchard Street tents and thump-thump of the deejay. The day ended with the main event: the National Apple Pie Eating Championship, where Michael “Hambone” Little (yep, the guy I married) competed in the amateur division.
Making us all proud, he is. Sadly, the championship title went to someone else, named “Refrigerator” or “Gentleman Joe” I think. And since there’s been a strict ban on apple pie in our house, today’s meatless recipe is an apple thyme galette, (which I guess is a fancy word for pie! I’m not telling). Recipe courtesy of Ann Gentry of Naturally Delicious.
Apple Thyme Galette
2 c. whole-wheat pastry flour
7 tbsp. vegan sugar, divided
1/2 tsp. sea salt
3/4 c. cold vegan margarine, cut into 1-tbsp. pieces
4 to 6 tbsp. ice water
1 lemon, zested and juiced
1 1/2 lbs. Granny Smith apples
1 tsp. thyme leaves, packed
1/4 c. apricot preserves plus 2 tbsp., divided
2 tbsp. sweetened soy milk
Blend flour, 3 tbsp. sugar, and salt in a food processor. Pulse in margarine until the mixture resembles a coarse meal. Add water, 1 tbsp. at a time, until dough begins to come together. Gather dough into a ball, then flatten into a disk. Roll out dough on a lightly floured surface (or between two sheets of parchment) to 1/8-inch thickness. Trim to 13-inch diameter. Transfer to a parchment-lined baking sheet. Cover and refrigerate until ready to use.
Peel, core and slice apples into 1/8-inch slices. While slicing apples, keep cut pieces covered with water and juice from lemon. Drain apples well and toss with lemon zest, thyme leaves and 2 tbsp. sugar; set aside.
Preheat oven to 400F. Remove dough from refrigerator and spread 1/4 c. of preserves over crust, leaving a 1 1/2-inch border. Arrange apple slices, overlapping slightly, in concentric circles. Fold crust border over apples, using parchment as an aid. Pinch together any cracks in crust and brush edges with soy milk. Sprinkle remaining 2 tbsp. sugar over entire galette, including crust. Bake 65-75 min., until browned and crusty. Heat remaining 2 tbsp. of preserves and brush over hot apples.