Mountain Rose Apple Galette- The pink color of these apples brings a beautiful hue to this easy rustic apple galette. It has a flaky and buttery pastry that comes together in no time right in your food processor. While it bakes, enjoy dinner with your guests. Or, cook the rest of your meal in the hour it takes to bake this, and you can have a wonderful dessert to enjoy with your meal in the same amount of time it takes to cook dinner, even after a long day at work or taking care of the kids. This is an impressive low stress dessert you will love!
Mountain Rose Apple
If you are looking for a Mountain Rose Apple recipe, you are in the right place!
Mountain Rose Apples are an heirloom variety grown only in Oregon’s Hood River Valley. There is an apple orchard we love to go to each year nearby that has these apples shipped to them to sell, so I am very lucky to be able to find them.
They are pink fleshed apples that on the exterior are a lovely shade of pale green, with a shockingly bright watermelon pink flesh and a slightly tart flavor reminiscent of pink lemonade.
Mountain Rose Apple Season
Mountain Rose apples are ready to harvest in October, and they need to stay on the tree longer than other apples before being harvested so that they can develop their sweetness.
Cooking With Mountain Rose Apples
I typically eat Mountain Rose Apples raw, but I decided I rather liked the idea of cooking with them to see how they would taste, and also to see if that beautiful rosy hue would stand up to some time in the oven. On both counts, I was not disappointed.
I felt in this case, making a galette was a great way to showcase the color of these apples and not hide them under a top crust. I love galettes because they come together without much fuss, and they are wonderful for someone who is learning to cook, being less intimidating than baking a pie.
In my personal experience, cooking and baking with Mountain Rose Apples is no different than using any other variety.
This is a pretty simple recipe that does not require anything special (except for the apples). I have some additional information in this list for some of the ingredients that I felt needed a more detailed explanation.
Pastry Flour- This is best for making your dough because it will be lighter and flakier than a dough made with all purpose flour. Why? This is due to the protein content of pastry flour. It has a lower protein content than all purpose, making for more tender doughs.
Sugar- Plain old granulated sugar is all you need here.
Apple Cider Vinegar- For more on the use of Apple Cider Vinegar in the dough, read about that further down in the post.
Very Cold Water- Cold ingredients make better dough! In fact, I recommend putting a couple of ice cubes in the water to make sure it is as cold as possible.
Mountain Rose Apples- If you are unable to find these apples, try another variety. I have suggestions for alternative varieties further down in the post.
Lemon Juice- The acid helps prevent oxidation, so that the apples don’t turn brown.
Cornstarch- You don’t need much, just enough to thicken the juices as the apples bake.
How To Make A Mountain Rose Apple Galette
- Gather the ingredients.
- Add the pastry flour, salt, and sugar to the bowl of a food processor. Pulse a few times to combine.
- Then, add the unsalted butter to the flour and pulse until a coarse mixture forms and the butter pieces are pea sized.
- Add the apple cider vinegar one tablespoon at a time and pulse to incorporate it.
- Next, adding it one tablespoon at a time and pulsing between additions, add the water until a soft dough ball forms.
- Remove the dough and place on a floured cutting board or counter top. Knead a few times, then form into a disk and wrap tightly in plastic wrap. Allow the dough to rest In the refrigerator for at least 30 minutes.
- While the dough rests, combine the ingredients for the apple filling.
- Roll out the dough and place the filling in the middle.
- Fold the dough edges over and bake for about an hour.
You can easily prep the crust and galette filling ahead of time if you need to. For more detailed instructions and tips, please see the recipe card at the bottom of the post.
Apple Cider Vinegar Pie Crust
There is nothing quite like the slight tang the apple cider vinegar brings to this pastry. Why add vinegar to your pie dough? There are a few reasons.
First, it helps keep your dough from being tough just in case you accidently overwork it. Second, the vinegar will help prevent your pie crust from turning gray while it is refrigerated. The vinegar also helps with tenderness by affecting the gluten development.
I highly recommend using pastry flour for this recipe, because the lower protein content makes for a more tender crust. If you don’t have any, feel free to use all purpose flour.
The high butter content of this dough does mean you have to work a little faster to get it rolled out and filled, but I don’t mind. The rich buttery flavor is worth it.
If you cannot find any Mountain Rose apples, you can use another variety that is a little on the sweeter side such as Gala or Honeycrisp, and just make an apple galette instead.
If you don’t have any ground cardamom, you can leave it out.
What To Serve With A Galette
I love this by itself, but you could try topping it with vanilla ice cream, whipped cream, or creme fraiche. This dessert is great with so many dishes! Here are some ideas to get you started:
- Leek and Potato Soup
- Salad with Fried Goat Cheese
- Pear and Parmesan Salad
- Beer Braised Short Ribs
- Pumpkin and Mushroom Risotto
- Green Bean Casserole
- Pesto Butter Salmon
How To Store A Galette
If you have any leftovers, wrap them tightly in foil and keep in the refrigerator for up to a week. To reheat, you can pop a slice in the microwave until warm.
Thank you for stopping by The Copper Table. I hope you love this Mountain Rose Apple Galette! If you tried this recipe, I’d love to hear how it turned out! Just leave a rating or comment below.
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Beautiful bright pink Mountain Rose Apples are given center stage in this easy Mountain Rose Apple Galette. This is a wonderful and impressive low stress dessert.
For The Pastry
- 2 cups of Pastry Flour
- 1/2 tsp of Salt
- 2 Tbsp of Granulated Sugar
- 14 Tbsp (one stick plus 6 Tbsp) Unsalted Butter
- 4 Tbsp of Apple Cider Vinegar
- 5-6 Tbsp of very cold Water
For The Mountain Rose Apple Filling
- 3 small Mountain Rose Apples
- 1 Tbsp of Lemon Juice
- 2 tsp of Cornstarch
- 2 tsp of Granulated Sugar
- 1/2 tsp of Cinnamon
- 1/4 tsp of ground Ginger
- 1/4 tsp of Ground Cardamom
- Heat oven to 400 degrees.
- Sift the 2 cups of pastry flour, and add to the bowl of a food processor along with the salt and 2 tbsp sugar. Pulse a few times to combine.
- Cut 14 tbsp butter into thin pats and add to the food processor, pulsing a few times until mixture looks like course meal.
- Add the 4 Tbsp of apple cider vinegar, and pulse a few more times.
- Add water one tbsp at a time, pulsing a few times with each addition, until a dough ball forms.
- Turn out onto floured surface and knead a two or three times, form into a flat disk and wrap in plastic wrap and refrigerate for 30 minutes to rest.
- While pastry is resting, cut the Mountain Rose apples in half and remove seeds, cut into quarters, and slice into thin wedges. No need to peel them.
- Place apple slices (you should have around 2 cups) in a large bowl, and toss with the Tbsp of lemon juice.
- Next, toss with 2 tsp of cornstarch until coated. Then toss apple slices with 1/2 tsp cinnamon, 1/4 tsp ginger, and 1/4 tsp cardamom.
- Remove pastry from plastic wrap onto a floured surface, and roll out into a circle until dough is a quarter inch thickness. It should be at least 12 inches across.
- Move pastry to a large cookie sheet. Place apples in the middle of the pastry, spreading evenly and leaving a two inch border of pastry all around the edges.
- Fold the edges of the pastry over the apples, and brush the pastry edges with beaten egg. Bake for one hour, or until the edges of the galette are golden. Cut into wedges and serve.
I used Mountain Rose apples, which have a beautiful pink interior. If you are not able to find these in your area, Honeycrisp or Golden Delicious are quite suitable, your galette filling just won't have the same bright pink color to it.
Serving Size:1 Servings
Amount Per Serving: Calories: 556Total Fat: 33gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 88mgSodium: 545mgCarbohydrates: 49gFiber: 3gSugar: 18gProtein: 7g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.