Lucky Leaf® Apple Galette with Maple Cream 

Krista G. representing Lucky Leaf® gave me two full-size cans of Lucky Leaf® Apple Pie Filling and Strawberry Pie Filling as well as a Lucky Leaf® cook book—which contains contest-winning recipes that were tested and approved by the Better Homes and Gardens Test Kitchen.  She asked me to test the recipes out in my own kitchen, and tell her (and others) what I thought.

From the Lucky Leaf® cook book, I followed the idea of their Blueberry Galette with Lime Marscarpone Cream to create this Apple Galette with Maple Cream.  Why didn't I just make the Blueberry recipe?  Well, I didn't have the blueberry filling, nor the lime, whipping cream, or mascarpone cheese.  I did, however, have on hand, without any special trips to the store, the can of Lucky Leaf® Apple Pie Filling, cream cheese, half-n-half, and grade B Maple sirup.  So I went to work!

The Lucky Leaf® recipe called for one rolled refrigerated unbaked pie crust.  I didn't have one of those either, so I quickly stirred up my own.  It took me a whole 5 minutes to make enough dough for two crusts.

HERE'S THE QUICK & FLAKY PIE CRUST

• 2/3 cup plus 2 tablespoons salted butter, COLD, cut into cubes
• 2 cups all purpose flour
• 5 tablespoons ice cold water

In a food processor, pulse the cold butter cubes and flour, for about 5 seconds.  DO NOT cut the butter into the flour until pea size clumps form.  That's too much.
Through the top feeder add the ice cold water, blend until dough ball forms and pulls away from the sides.  Transfer to lightly floured surface.  Use just enough flour to keep your hands from sticking to the dough but try not to work it into the dough; form a ball then flatten evenly to cut into half.  Wrap one half of the dough in freezer bag and store in frig or freezer for next time.

With the remaining dough, dust rolling pin with flour and roll dough to make a 10-inch circle or close enough.  You might notice my rolling is not perfect, but it won't matter in the end.  You'll see.

NEXT! YOU NEED...

• 1 (21 ounce) can Lucky Leaf® Apple Pie Filling
• 1/2 tablespoon half-n-half or milk
• 1 teaspoon brown sugar
• cinnamon to sprinkle over crust

Heat the oven to 400ºF.

Using your best baking sheet, take a cold stick of butter and rub a generous 10-inch baking area on the sheet.  Use your rolling pin to lift up crust and lay over greased baking area.

Spoon out half of a 21 ounce can of Lucky Leaf® Apple Pie Filling into the center of the crust, leaving a 2-inch border.  Fold edges of pie crust over filling, pleating as necessary, leaving center of filling exposed.  Brush edges of crust with milk and sprinkle crust with brown sugar and cinnamon.

BAKE for 25 to 30 minutes or until filling is bubbly and crust is golden.  Cover loosely with foil the last 10 minutes of baking time to prevent over-browning.  Remove and cool on baking sheet for at least 10 minutes. The cookbook says 30 minutes, but I wanted to eat it warm.

WHILE THAT'S BAKING, GET OUT...

• 1/4 cup half-n-half
• 3 ounces cream cheese
• 1 tablespoon brown sugar
• 1/2 tablespoon Maple sirup

In a one-cup food processor or with an electric mixer, beat cream, cheese, sugar and sirup until blended and smooth.

BEEP!  BEEP!  BEEP! (that's the oven timer going off)

You See?  It didn't matter that my raw pie crust wasn't perfectly round.  Now for the moment of truth.  How does Lucky Leaf® Pie Fillings score?

To be very honest with myself and you, Lucky Leaf® Apple Pie Filling is surprisingly fresh tasting.  I was glad to feel the apple slices had a firm texture, as if I had baked with fresh apples. The apple glaze that adheres the whole dessert together was clean and had a naturally sweet flavor, not overly sweet at all.  I was worried at first bite that it would taste like a can or be masked with corn syrup icky-sweetness.  That wasn't the outcome at all! Shoo!  I could keep eating ;D  I did wish that I had added nutmeg or cinnamon to the filling, just because that's what I felt like tasting.  The filling tasted of fresh apples only.

The crust was flakey, just as I had expected. It held the filling in very well without being tough. Yeah!!!  Just as I was finishing the slice above, I realized I forgot the Maple Cream!  So for the sake of Simple Daily Recipes and all loyal readers, like yourself, I went back for another slice.  It was a small sacrifice, but it had to be done.

NOW WITH THE MAPLE CREAM...

This was my Sunday breakfast.  Tasted GREAT with fresh, hot coffee.  The Maple cream was good, but it did not take the dessert to a whole new level or anything.  For the calories, I'll skip it next time and just enjoy another slice.

Would I buy Lucky Leaf® Pie Filling in future? Yes, because they DO NOT use high-fructose corn syrup in their product.  The 8 ingredients on the can were real ingredients.  It has a fresh taste and it's a delicious time saving product.

I'm definitely baking this again with the other half of the can and pie crust.  It makes 4 to 5 servings, but that won't last long around my house.