Tag Archives: #apple

Apple Persimmon Galette (rustic pie)

Crust
2 cups all purpose flour
1 1/2 teaspoon sugar
1/4 teaspoon salt
3/4 cup vegetable shortening
1/4 cup ice water

Filling
2 Golden Delicious or Granny Smith apples, peeled and cored
2 Fuyu persimmons, peeled
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon cornstarch or arrowroot powder

Topping
2 tablespoons brown sugar
1 tablespoon butter, cut into small pieces

Combine the flour, sugar, and salt in a medium bowl. Cut the vegetable shortening into the dry mixture using a pastry cutter, two knives, or your hand until the mixture is the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until moistened. Repeat 6-8 times, using a tablespoon of water at a time. Do not overmix. The dough will be a little ragged and stiff.

Gently push the dough into a ball and place in a plastic bag or cover with plastic wrap. Put into the refrigerator and chill for an hour. It can be made the night before and used the next day.

Slice the apples and persimmons about 1/4 inch thick, and place in a bowl of cold water with a little lemon juice added.

After an hour, preheat the oven to 375F, and take the pastry dough out of the refrigerator.

Remove the dough from the plastic wrap and place on a lightly floured surface. Dust the top of the dough with flour, and roll out in a circle or rectangle (the choice is up to you) that is about 1/8-1/4 inch thick. Transfer the flattened dough to a rimmed baking sheet. You can put a piece of parchment paper underneath the dough to help with cleanup later, if desired.

Drain the apples and persimmons well, and return to the bowl. Add the granulated sugar, cinnamon, and cornstarch or arrowroot powder, and mix well. Arrange the fruit on the dough, keeping an 1-1 1/2 inches from the edge. Sprinkle the brown sugar on top, and dot with the butter pieces.

Gently fold the pastry edge up to cover the edge of the apples and persimmons. If the edges break a little, dab the edges with cold water and press together. You do not want any holes on the sides or bottom for liquids to cook out. You can sprinkle the edge with sugar if you choose, but it isn’t necessary.

Bake 55-60 minutes until the crust is brown and crisp, and the apples are tender. Remove from the oven and transfer to a rack to cool.

Apple and Shaved Fennel Salad

1 tablespoons lemon juice
1/4 teaspoon fine sea salt
 Freshly ground black pepper
1/8 cup extra-virgin olive oil
1 large or 2 small fennel bulb(s), thinly sliced
1 Granny Smith apple, halved and cored, thinly sliced or cubed
(you can also use whatever apple you have on hand)
1 celery stalk, thinly sliced
1/4 cup fennel fronds or parsley leaves, roughly chopped
1/4 cup toasted walnuts
1 ½ ounces Parmesan cheese, shaved (about 2/3 cup)

  1. In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in the olive oil, and whisk briskly until dressing is emulsified. Taste and add more lemon juice or salt if needed.
  2. Place the walnuts in a dry pan and heat over medium-low heat, stirring occasionally. Keep an eye on it so the oil in the nuts does not burn. After 3-5 minutes, remove from heat and dice when cool. Set aside.
  3. In a large bowl, combine the apple, celery, fennel, and walnuts.
  4. Toss the fennel, apple, walnuts, and celery with the dressing. Fold in fennel fronds or parsley, and top with Parmesan cheese just before serving.

    NOTE: Dressing can be made the day before serving, and stored in the refrigerator. Toss with salad ingredients up to 1 hour before serving.

*optional substitutions:
almonds or pecans for walnuts;
gorgonzola or blue cheese for the Parmesan cheese;
mint or basil for part or all of the parsley

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