Apple Galette

Preheat oven to 350 degrees.

To assemble the pie crust: In the bowl of your food processor, combine the flour, fat and salt. Pulse everything together to cut the fat and flour together. It should resemble course corn meal when ready.

Remove the mixture from the food processor and and transfer to a large bowl.

Add the cold water to the flour mixture and using a fork, carefully mix together until loosely combined.

Use your fingers if needed to fingers bringing the flour mixture together into a soft dough.

Use the dough as needed. This recipe will make approximately 2 double crust pies or 3 single crust pies with a little dough left over. I like to bake up the leftover pie crust dusted with cinnamon and sugar for a quick and easy treat.

To assemble the galette: Divide the dough in half and roll the dough into rounds about 12 inches round.

Place the rolled out dough on a parchment lined baking sheet.

In a large bowl, thinly slice the apples and add sugars, spices and flour. Mix everything together to combine and carefully spoon the mixture in the center of the rolled out pie dough.

Fold the edges of the pie crust up and over the apples folding the crust over on itself to created and “pleated” look. Whisk one egg and 1 tbsp water together and brush the egg wash on the crust. Sprinkle the crust with sugar, cinnamon and nutmeg.

Bake the apple galette in the oven for about 45 minutes or until golden brown and the filling is bubbling.

Remove from the oven and let it cool, slice and serve with your favorite ice cream or whipped cream.