Salted-Butter Apple Galette with Hidden Rose Apples

“The woman that was helping me showed me the craziest apple!” This was my husband, Ben, around this time last year. I had asked him to stop by Specialty Produce, a local produce warehouse that I adore, to pick up some apples for pies. He’s often the one running my SP errands. He works near downtown San Diego and we live north of the city so it’s easy for him to go on his way into work. Anyway, I will never forget him calling me after this trip, “It was totally red, on the inside! I bought you some, you won’t believe it! They taste like tart green apples.” Both Ben and I get excited about food but, and I think he’d agree here, it was unusual for him to be this excited about an APPLE. I knew this was a big deal.

The apples he brought home were so beautiful on the inside, I had never seen anything like them. I went to high school and college in Washington state. I lived in Chelan, part of the apple valley of the state. Dear friends of mine are generations deep in the apple business. I jump for joy when I see Chelan apples in local markets. And yet, the Hidden Rose apple had remained a mystery to me. I did what any baker would do, I put them in a pie (click here for that pie).

A glimpse of my life in Chelan…

My family moved to Chelan, from La Jolla, when I was 12 (heading into 8th grade). My grandparents had lived there (and had recently bought a home on the lake), my mom was born there, there was history. It is a gorgeous lake town in north central Washington. When I lived there, the surrounding hills were filled with apple orchards. Since then, the land has proved to be a boon for vineyards. Either way, the valley is absolutely beautiful. The lake itself is 50.5 miles long, fed by the Cascade and Chelan Mountains and is the third deepest lake in the country. In the summer, the people come. Towing boats, jet skiis, bbqs, beers, teenagers, and toddlers. At 14, I worked at Lakeview Drive-In, a burger joint open from Memorial Day to Labor Day. The summer I was 16 (and until I was 21), I worked at the local waterslide park, Slidewaters, also open for summers only. After I graduated from Chelan High School and went off to Washington State University, I went home for the summers to lifeguard at the “Slides”. We all did.

I remember someone once saying, “Chelan has a population of 3,000 but in the summer it bumps up to 30,000.” I’m sure even when I lived there those numbers were grossly inaccurate, but I think you can picture what I’m describing. We had “summer friends”, those people who showed up every summer, year after year, and just kind of came back into our lives as if we’d seen them yesterday. They just kind of fit. Summers there were amazing and went by so quickly, like a glorious, sparkling blur.

It snowed in the winter. We’d sled at the golf course, meet up at the local pizza place. The entire town would show up for the high school basketball games (at least, it felt like it), even when they were on the road. It was that kind of town. I loved living there, I’m so happy my parents decided to give us that experience.

While Chelan will always be a home, and so dear to me, southern California is where I’m supposed to be. My heart and soul belong right where I am now. You can try to take the girl out of California, but she’ll always come back;).

This song makes me think of beautiful Lake Chelan, a place I also consider home. Golden by Lady Antebellum.

Back to the apples…

So this year, when Specialty Produce tweeted that the Hidden Rose were back in stock, Ben headed there on a mission. I already knew what I wanted to make, I had seen the recipe in my newest Bon Appetit, an apple galette. This dessert showcases the fruit beautifully.

For this post, I am going to link you to the Bon Appetit recipe here. I followed the recipe perfectly, omitting the Maple Whipped Cream (I don’t feel like it was necessary, but if you love whipped cream, you should definitely include it) and, obviously, replacing the Pink Lady apples with Hidden Rose.

Below are my step by step pictures.












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Hidden Rose in a Pie


That is an apple. Isn’t it incredible?! The first time I saw this gorgeous Hidden Rose (that is actually it’s name!) was when Specialty Produce posted it on Twitter or Instagram (follow them @SpecialtyProd on Twitter & @SpecialtyProduce on IG). I was really excited to try this beauty. Ben was stopping by SP to get apples for our Thanksgiving pies and picked a couple of these up. I was hesitant to use these in our Thanksgiving pies because I wasn’t sure they would hold up. So he just grabbed a few to try; eaten raw, they are quite tart.

Now that Thanksgiving is over, I thought this would be a great time to test these guys out in a traditional pie recipe. I’m using the same recipe that I used for the Thanksgiving pies (which turned out beautiful using Honey Crisps), so I have the technique pretty down.

A little Pink & Glitter – Tori Amos for your listening pleasure.

Hidden Rose Apple Pie adapted from Bon Appetit November 2013

For the crust you’ll need:

  • 3 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup chilled unsalted butter, cut into small pieces

For the filling you’ll need:

  • 1/4 cup all-purpose flour, plus more for rolling dough
  • 3 pounds Hidden Rose apples I would use 4 pounds next time
  • 3/4 cup sugar
  • 1/4 cup (packed) brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1 egg
  • 2 tablespoons raw sugar

Pulse flour, sugar, baking powder, and salt in a food processor to combine. Add butter and pulse until mixture is coarse with a few pea-size pieces of butter. IMG_5123

Transfer to a bowl; drizzle 1/3 cup of ice water over and, using a fork, gently mix. Keep adding water by the tablespoon until the dough starts to come together in clumps (dough should be on the dry side; it will hydrate as it rests).

Form dough into two disks. Wrap in plastic and chill for at least an hour.

Place a rack in the lower third of the oven and preheat to 375 degrees. Roll out one disk of dough on a lightly floured surface. It should be about 13 inches round. Transfer to a pie dish. Chill until firm (about 20 minutes).


Toss apples, sugar, brown sugar, vinegar, butter, cinnamon, nutmeg, salt, allspice and 1/4 cup flour in a large bowl.



Pour filling into crust.


Roll out the second disk of dough into a 12 inch round; place on top of apples. Press crusts together, trim overhang and crimp edges.

Cut 5 small slits in top crust to allow steam to escape.


Beat the egg with a tablespoon of water in a small bowl.


Brush egg was over the top of the crust and sprinkle with raw sugar.


Chill in the freezer for 15 minutes.

Place pie on a foil-lined baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees, rotate pie and continue baking. Be sure to tent the edges of your crust if it is getting brown so you don’t burn it (I bought this nifty little crust saver tool from Williams-Sonoma, doesn’t quite fit this dish but is A LOT easier than tenting your crust with foil).


Bake for another 50-60 minutes, until juices are bubbling and the crust is golden brown. Transfer to a wire rack; let cool for at least 4 hours before serving.


Okay, truth and honesty time. These apples are not meant for a pie, they just don’t hold up as well as some of the more pie-friendly varieties. BUT, they taste amazing. I guess what I’m trying to say is this, make the pie and eat it. I wouldn’t plan to impress people with it, the apples just can’t maintain their crispness and so the pie ends up a little messy…


Messy, however, doesn’t have anything to do with flavor. The flavor is the BOMB. In my opinion, often times the messier something is, the more delicious. So do it, but plan on sitting in front of your fireplace, listening to music, enjoying the pie straight from the pie dish.

I am going to try to get my hands on some more Hidden Rose apples and make applesauce and a cobbler. Their flavor, when cooked, is incredible and I think using them in sauce or cobbler might be a better way to go.