1poundabout 3 large or 6 small fresh apples, about 4-5 cups slices
¼cuplight brown sugar
1Tablespoonflour, plus extra for work surface
1teaspoonground cinnamon
¼teaspoonground nutmeg
Pinchof salt
1egg whisked with 1 Tablespoon water, (for egg wash)
Coarse sugar for sprinkling
Instructions
Preheat the oven to 400° F.
Slice apples into ¼-inch thick slices and place them in a bowl. Add brown sugar, flour, cinnamon, nutmeg and pinch of salt. Toss to combine. Cover the bowl and let the apples sit while prepping the pie dough.
Remove the dough from the refrigerator and let it sit on the counter for 10 minutes until it’s malleable. On a lightly floured work surface, roll out the dough into a 12-inch round circle (it doesn’t have to be perfect).
Line a baking sheet with parchment paper and carefully transfer dough to the baking sheet. Add a light sprinkle of flour to the dough, then arrange apples (not the juices) in a concentric pattern starting in the center and working your way out. Leave about a 2 to 3 inch border of dough around the edges.
Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg wash and sprinkle with sugar.
Bake galette at 400℉ for 35 to 40 minutes or until the crust is golden brown. Let the galette cool for about 10 minutes before serving warm with a scoop of ice cream.
Notes
Pie crust: You can make your own using the recipe from my homemade pie crust recipe, of which you only need half, or use store-bought pie crust.Apples: Granny Smith, Honeycrisp or Braeburn are best for baking. You can leave the peel on or remove the peel. Up to you!Store in an airtight container for up to 3 days.Freeze the galette after it has cooled completely. Wrap in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months. Defrost in the refrigerator before serving.