Sheet Pan Apple Blueberry Galettes

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Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • 1 single premade refrigerated pie crust
  • 2 small green apples, peeled, cored, and sliced 1/4 -inch thick
  • 1 cup blueberries
  • 3 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon lemon zest
  • ¼ teaspoon grated fresh ginger
  • 2 teaspoons milk
  • Confectioners’ sugar

Directions

  1. Heat Toaster Oven to 425°F. Line the Toaster Oven baking pan with parchment paper.
  2. Divide pie crust into 2 pieces. Lightly flour a countertop and roll 1 crust into an 8-inch circle. Place on parchment paper in baking pan.
  3. Repeat with remaining crust. Cover second crust with a damp paper towel.
  4. In a large bowl, stir together apples, blueberries, granulated sugar, cinnamon, lemon zest, and ginger.
  5. Place ½ of the apple mixture on center of pie crust.
  6. Fold up a 2-inch edge of crust around apple mixture, pinching while folding. Repeat with remaining crust and apple mixture. Place one Galette on baking pan and refrigerate remaining Galette.
  7. Brush top of crust with milk.
  8. Bake 23 to 26 minutes or until crust is golden and apple mixture is bubbling.
  9. Sprinkle with confectioners’ sugar before serving.

Serves: 2 to 4
This recipe was developed for 4 slice toaster oven.

TEST KITCHEN TIP: To bake in a 6 slice toaster oven bake both Galettes at the same time. Galettes can be refrigerated overnight and baked the next day.

 

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