I’VE MENTIONED A few times now that I’m trying to eat more healthfully and that has continued throughout these past few weeks, so much so that when I found myself wanting apple pie, instead of just buying one I went looking for a recipe.
I have a cupboard filled with cookbooks, recipe magazines, loose sheets of paper and binders of bound, printed recipes. So of course, after getting all of those down expecting a lengthy search, I found a good recipe to try in the first item I looked through.
The magazine, a special interest publication by Better Homes & Gardens, is from May 2018 and I had never opened it before this search. I vaguely recall buying it while grocery shopping with my sister, mainly because the cover headline, “Cut the sugar” caught our attention.
The recipe I decided to make, apple and cream cheese galette, actually doesn’t use any processed sugar. The dish is sweetened with honey and the natural sugars found in an apple.
I didn’t know what a galette was, but the picture looked quite tasty in the magazine. A simple internet search informed me that a galette is “a flat round cake of pastry or bread” so it’s not exactly pie but it has crust, filling and apples, so it fit the bill.
I quickly read through the instructions and was relieved to see that I already had most of the ingredients and that there weren’t any other words or cooking methods I needed to look up. Being a beginner with this whole cooking thing, that’s been a problem in the past.
After buying the few ingredients I needed — just what I’m supposed to do with a nearly full container of sour cream when I only needed two tablespoons I’ll probably never guess — I went home and got to work on what turned out to be a pretty fun, easy recipe.
I had some issues with the dough because I don’t have a pastry blender, so I used two forks to scrape two tablespoons of butter up until they could be mixed with the dough. This method worked with the lemon bars I made last month so I’m not sure what the problem was here.
Maybe the problem is that I keep using the word “dough” when the recipe says “pastry” because, to me, those two words mean the same thing. From my time of watching “The Great British Baking Show,” however, I’m starting to remember now that dough and pastry are different and respond differently to different ingredients and methods.
Oh well, too late now, right?
Anyway, after getting a fairly crumbly crust together, covering it with the filling mixture and baking for 30 minutes, I ended up with a not-at-all sugary dessert that hit my craving for pie without leaving any guilt.
The recipe even includes nutritional facts at the end.
If my crust had made it out to a 14-inch circle and if I was physically capable of cutting the resulting galette into 10 equal-sized slices, each slice would have contained 175 calories, 10 grams of fat (4 grams saturated fat), 47 milligrams of cholesterol, 176 milligrams of sodium, 17 grams of carbohydrates, 1 gram of fiber, 4 grams of sugar and 4 grams of protein.
Emily Hanson is a copy editor/paginator for the Peninsula Daily News. She is also a beginning baker and clumsy cook. She can be reached at 360-452-2345 ext. 560-50 or [email protected] dailynews.com.