By Two weeks until the MCAT. The studying has reached the point where the material is no longer in the books — it is in me. I review lightly now, ninety minutes of practice passages daily. MawMaw Shirley would call this "keeping the roux warm." Priya's MCAT score came back: 515, 91st percentile. She called me screaming. I screamed back. Then she said, "Your turn." My turn. My roux.
I drove to Baker Saturday. Last visit before the MCAT. MawMaw Shirley was making sweet potato pie. She does not make pie in June. She was making it "for luck." MawMaw Shirley does not believe in luck. She believes in preparation and the grace of God and the quality of the roux. But she made a pie for luck, which means she loves me enough to do a thing she does not believe in. I ate a slice. She said, "Don't rush it." I said, "I know." She said, "I know you know. I am telling you anyway because telling you is what I do and I will not stop. Knowing and being told are both necessary. You stir. I watch. That is the arrangement." The arrangement holds.
MawMaw Shirley’s sweet potato pie was made out of love disguised as luck, and I have been thinking about that ever since I drove back from Baker. I couldn’t recreate her exact pie — that belongs to her hands and her kitchen — but I wanted to bake something that carried the same spirit: fruit and warmth and a crust you fold imperfectly by hand, the way a roux gets tended slowly. This Apple Pomegranate Galette is my version of that offering — rustic, unhurried, and made for someone who deserves to be told, even when they already know.
Apple Pomegranate Galette
Prep Time: 25 min | Cook Time: 40 min | Total Time: 1 hr 5 min | Servings: 8
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar, plus 2 tablespoons for filling
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3–4 tablespoons ice water
- 3 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and thinly sliced
- 1/2 cup pomegranate arils
- 2 tablespoons light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
- 2 tablespoons pomegranate molasses or seedless raspberry jam, warmed (for glaze)
- Coarse sugar for sprinkling (optional)
Instructions
- Make the dough. In a large bowl, whisk together flour, 1 tablespoon sugar, and salt. Add cold butter and work it in with your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Prepare the filling. In a medium bowl, combine sliced apples, pomegranate arils, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Toss gently until evenly coated and set aside.
- Preheat and roll. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle about 1/8-inch thick. Transfer to the prepared baking sheet.
- Assemble the galette. Arrange the apple and pomegranate filling in the center of the dough, leaving a 2-inch border. Fold the edges of the dough up and over the filling, pleating as you go to create a rustic border. Press gently to hold the folds in place.
- Egg wash and bake. Brush the folded dough edges with beaten egg and sprinkle with coarse sugar if using. Bake for 35–40 minutes, until the crust is golden and the filling is bubbling.
- Glaze and cool. Remove from oven and immediately brush the fruit filling with warmed pomegranate molasses or jam for a glossy finish. Allow to cool on the baking sheet for at least 15 minutes before slicing and serving.
Nutrition (per serving)
Calories: 265 | Protein: 3g | Fat: 12g | Carbs: 38g | Fiber: 2g | Sodium: 95mg