I also use this crust recipe for apple pies; I love the lighter taste that comes from the olive oil, and actually now prefer it to a butter pie crust.
Serves 6
For the crust:
1 1/2 cups flour
2 tablespoons sugar
1/4 teaspoon salt
4 to 5 tablespoons olive oil
2 to 3 tablespoons cold water
Mix the flour, sugar and salt. Drizzle the olive oil over the flour and cut in with a fork, combining lightly until the mixture resembles coarse meal. Sprinkle water over the flour, a tablespoon at a time, and mix lightly with a fork. With your hands, press the pastry lightly into a ball, wrap in waxed paper, and let rest in the fridge at least 20 minutes.
For the filling:
2 apples, peeled, cored and coarsely sliced
1 pear, peeled, cored, and coarsely sliced
1/2 teaspoon cinnamon
1/2 teaspoon ginger
2 tablespoons flour
3 tablespoons sugar
1 teaspoon lemon juice
Pinch salt
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Mix together the cinnamon, ginger, flour, sugar and salt. In a large bowl, toss the apple and pear slices with the dry mixture. Drizzle lemon juice over the top.
On a wide surface, roll out the dough between two sheets of parchment paper until it becomes a 1/4-inch-thick circle. Arrange the fruit mixture in the middle of the dough, and loosely gather the dough around the fruit, leaving an opening at the top (the dough won't close completely). Place the galette on the parchment paper and bake in the middle of the oven until filling is bubbly and crust is lightly browned, about 35 to 40 minutes.
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