I love apples. Especially during that magical period when apples become perfect and cheap: apple season! And while I've baked apple pie a few times, I've never tried it as a free-form galette.
Free-form just means without a tin, where the crust holds the gooey center all on its own. This means a crust that's more firm than usual, and a pie filling with a little less moisture (due to the open top).
Total Time: 2 1/2 hours
Bake Time: 55 minutes
For the crust:
2 1/2 cups flour
1 1/2 sticks butter, cold and cubed
2 tablespoons sugar
1/2 teaspoons salt
1/2 cup ice water
1 egg white
For the filling:4 medium apples, skinned, cored, and sliced thinly
1/4 cup sugar, plus 2 tablespoons
1 teaspoon cinnamon
1 tablespoon lemon juice
- In a large bowl, stir the flour, sugar, and salt until thoroughly combined. Cut the butter into the flour until the mixture is the texture of wet sand, with lumps no bigger than a pea.
- Add the water 1 tablespoon at a time, until the mixture comes together as a firm dough. You may not need to use all of the water. Combine into a ball, and knead gently 5-10 times. Pat into a disk 1-inch thick and wrap in plastic wrap. Store in fridge for at least 1 hour.
- Prep the apples and toss with lemon juice, 1/4 cup sugar, and cinnamon. Set aside.
- After the dough is thoroughly chilled, preheat the oven to 400 F.
- Roll out the dough onto a floured surface, into a 17-inch circle. Trim the edges to 16-inches. Brush with egg wash.
- Place the apples in the center, either in decorative concentric circles or as one mass, leaving 3-4 inches around the sides.
- Lift the sides up, folding them over the outer apples, and pat down. Brush the top with egg white and sprinkle with extra sugar.
- Bake for 50-55 minutes, until the crust is golden brown and apple are soft.