1 tube (7oz) almond paste
2 large eggs (1 egg seperated)
2 T. four, plus more for work surface
1/4 tsp. salt
5 or 6 baking apples, peeled and cored
2 T. fresh lemon juice
2 T sugar, plus more for top
1 tsp. ground ginger
1/4 tsp. nutmeg
2 T. sliced almonds
Your favorite Pie Crust
Whipped Cream (optional)
*In a mixer bowl, beat together almond paste, 1 egg, 1 egg white, the flour and salt on high speed until fluffy, about 1 min. set aside
*Cut apples into 3/8 inch thick slices and in a large bowl, toss with juice, sugar, ginger and nutmeg.
*Heat oven to 350 degrees F. and place rack in lower third. Line a baking sheet with Reynalds Parchment Paper. On a floured surface, roll out pie crust dough into a 14 inch oval. Transfer to parchment paper on baking sheet. Spread almond paste mixture over dough, leaving a 2 inch border around edge. Arrange apple slices over almond paste. Fold over border, pleating dough and covering out edges of apples. Freeze 10 minutes.
*In a small bowl, beat together remaing yolk and 2 T water. Bruch over crust. Generously sprinkle crust and apples with sugar. Top wit nuts.
*Bake until filling is just golden and apples are tender, about 1 hour. If crust browns too quickly, cover only crust with Reynold aluminum foil. Slide galette on parchment onto a wire rack. Let cool slighly before serving. Serve with whipped cream if desired.
Pairs Well With
I found this recipe in a magazine and made it for this Thanksgiving. It was a big hit.