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Knives can be shipped by common carrier; that sale, transportation or distribution, possession or introduction into interstate commerce of switchblade knives is authorized if it is pursuant to a contract with the armed forces; or, any member or employee thereof acting in the performance of his or her duty may possess switchblade knives and may have them shipped to him and sold to him or her. The possession and transportation upon his or her person of a switchblade knife or a blade 3 inches or less is authorized to any handicapped individual who has the use of only one arm.


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Apple Galette

By Andrew Zimmern

Apple galette on a plate with a piece cut outApple galette on a plate with a piece cut out
Andrew holding an Apple Galette on a cooking sheet with his left hand.  In his other hand Andrew holds a slice of the Apple Galette on a small white plate.  Click to play video

Knife used in this recipe:

Dual Core Nakiri knife with wooden saya profile imageDual Core Nakiri knife with wooden saya profile image


  • 7 to 8 baking apples (Braeburns, Haralson and Granny Smiths are all good options)
  • 1/4 cup sugar
  • 2 tablespoons brown sugar
  • 5 tablespoons butter
  • 1 teaspoon cinnamon
  • Pinch each ground ginger, allspice, clove and nutmeg
  • 1 recipe pate sucree or one sheet puff pastry, store bought or homemade
  • Egg wash of 1 egg yolk beaten with a tablespoon of cream
  • Sugar, for decorating

Whipped Cream

  • 1 cup heavy whipping cream
  • 1/2 cup crème fraîche
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar


  1. Preheat the oven to 400 degrees
  2. Peel, core and dice the apples.
  3. Place the butter and sugars in a large nonstick pan over high heat to caramelize for about 5 minutes. Caramel may break, this is ok.
  4. Add the apples and cook, tossing occasionally for 20 minutes over medium heat. While tossing you will reconstitute the caramel. The cooking process will extract and evaporate the juices. Cool briefly, stir in the dry spices while you prepare the galette crust.
  5. On a floured surface, roll out chilled, pastry dough into a 12-inch disc. Transfer dough to a cookie sheet lined with parchment paper. Pile the apple filling in the center of the rolled out pie crust, leaving a 1 ½ inch rim exposed. Working in a circle, pull up the dough over the filling to form a crust around the tart.
  6. Brush edges with egg wash to glaze. Sprinkle with sugar if you like as well.
  7. Bake for 30 to 35 minutes, or until the crust is a nice golden brown. Cool.
  8. While the apple galette is cooling, make the seasoned whipped cream. In a deep bowl or stand mixer, beat the heavy cream mixed with the crème fraiche, powdered sugar and vanilla until soft peaks form. Refrigerate and utilize as needed.

Andrew Zimmern’s Pie Dough

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 7 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • Large egg yolk
  • To 4 tablespoons ice water


  1. In a large bowl, whisk the flour with the salt.
  2. Rub in the butter until the mixture resembles coarse meal.
  3. In a cup, beat the egg yolk with 3 tablespoons of the water; drizzle over the flour mixture and stir with a fork.
  4. Press the crumbs together to form a rough dough, adding the remaining 1 tablespoon of water if needed.
  5. Scrape the dough onto a lightly floured work surface, gather up any crumbs and knead gently just until the dough comes together.
  6. Pat the dough into a disk, wrap in plastic and refrigerate until firm, about 1 hour. Utilize as directed.