Ingredients
CRUST:
- 1 ¼ cups all-purpose flour
- 1/2 cup unsalted butter, cold
- 1 Tablespoon white sugar
- ¼ teaspoon salt
- ¼ cup ice water
FILLING:
- 3 cups Granny Smith apples, peeled, cored, and sliced thin
- 1/3 cup white sugar
- 1 Tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
EGG WASH:
- 1 egg
- 2 tablespoons coarse sugar, (this makes the galette!)
Instructions
- For the crust: In the bowl of a food processor, add the flour, salt, and sugar. Pulse for a few seconds to blend. Add the butter to the bowl and pulse until the mixture has formed into pea sized balls. Slowly stream in the ice water as you pulse the food processor until a ball is formed. Place dough on a work surface and roll into a ball. Press ball into a disc and wrap in plastic wrap. Chill for at least 20 minutes and up to five days (freeze if using later).
- For the filling: Toss the apples, sugar, flour, cinnamon, and vanilla in a medium bowl.
- When ready to make, preheat oven to 375℉ and line a rimmed baking sheet with parchment paper.
- Take pie dough out of the fridge and place on a lightly floured surface. Roll the dough away from the center of the disc, turning a quarter turn after each roll. Roll to about 12-13 inches. Transfer dough to the prepared baking sheet.
- Spoon the apple mixture in the center of the pie dough leaving a 2 inch border of dough on the outside. Fold the dough up and over apples.
- For the egg wash: Whisk together the egg and about 1 tablespoon water together. Brush pie crust with the mixture and sprinkle with the coarse sugar.
- Bake for 45-55 minutes or until crust is golden brown and apples are tender. You can add a foil tent for the last 10 minutes of cooking if it is getting too brown. Serve warm with ice cream.