Spiced Apple Galette 

Ingredients:
1 Sheet of Frozen Phyllo Dough (1/2 a package) *or make your own dough from scratch, see below
3-4 small apples, I use Michigan Paula Reds, washed, cored, cut into 1/8-inch-thick slices
2 Tbs White Sugar or 2 Tbs Honey
1 teaspoon finely grated dried lemon peel 
2 Tbs Maple Syrup
2 Tbs Brown Sugar
1/2 Cup Spiced Apple Butter (click for my recipe) 
Milk & Demerara Sugar, for dusting

*From Scratch Dough:
1 3/4 cups all purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons (or more) ice water

Dough:
     Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out.
     Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes.

Assemble Galette:
     Preheat oven to 450°F. Combine apple slices, maple syrup, sugars, and lemon peel in medium bowl; toss to blend. Lay one piece of dough over parchment paper on a baking sheet.  Spread the spiced apple butter over crust, leaving 1" plain border. Arrange apple slices in concentric circles atop fruit butter, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and apples with demerara large grained sugar or more white sugar.
     Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature.

Adapted from: Bon Appetit/Hill 
Photos by: Diane Baker for Canning and Cooking at Home

Small Batch Stovetop Caramelized Applesauce 

Ingredients:
3-4 apples, peeled, cored and diced
2 tsp lemon juice 
1/2 cup apple cider or juice
3 Tbs local honey
3 Tbs brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Directions:
Combine all ingredients together in a small saucepan and stir. Heat over low heat and cover, cooking for 1 hour. Stir occasionally, making sure that no apples are sticking to the bottom. After an hour, the apples should be dark brown in color and soft, broken down. Add the mixture to a blender or use an immersion blender and puree until smooth. Store in the fridge for up to one week or water-bath can. Recipe makes approx 1 pint (you can double, triple this recipe easily to suit your needs.)  


Water-bath can: 1/2" head-space,  and process pints 15 mins. in a boiling water bath canner. (adding time for your altitude or local canning regs) 

Recipe and Photo by: Diane Baker for Canning and Cooking at Home



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If you want a LARGE BATCH - use spices I used above to your liking: this is directly from the NCHFP: 


Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13½ pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 14 to 19 quarts of sauce – an average of 3 pounds per quart.

Quality: Select apples that are sweet, juicy and crisp. For a tart flavor, add 1 to 2 pounds of tart apples to each 3 pounds of sweeter fruit.

Procedure: Wash, peel, and core apples. If desired, slice apples into water containing ascorbic acid to prevent browning. Placed drained slices in an 8- to 10-quart pot. Add ½ cup water. Stirring occasionally to prevent burning, heat quickly until tender (5 to 20 minutes, depending on maturity and variety). Press through a sieve or food mill, or skip the pressing step if you prefer chunk-style sauce. Sauce may be packed without sugar. If desired, add 1/8 cup sugar per quart of sauce. Taste and add more, if preferred. Reheat sauce to boiling. Fill jars with hot sauce, leaving ½-inch headspace. Adjust lids and process.

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