Ingredients
Equipment
Method
- In a large mixing bowl, combine the flour, sea salt, and granulated sugar. Pinch the chilled butter into the mixture until it resembles pebble-sized pieces.
- Add ice water by the tablespoon, mixing until the dough barely comes together. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least an hour.
- Peel, core, and slice the apples. Toss them in a large bowl with brown sugar, cinnamon, lemon juice, and flour.
- Roll out the chilled dough on a floured surface into a rough circle about 12 inches in diameter.
- Transfer the rolled dough onto a parchment-lined baking sheet. Pile the apple filling in the center, leaving a 2-inch border, and fold the edges of the dough over the filling.
- Brush the crust with an egg wash and sprinkle with coarse sugar. Bake in a preheated oven at 375°F (190°C) for about 45-50 minutes.
- Allow cooling before serving. Enjoy warm or at room temperature.
Notes
Making an Apple Galette taught me the importance of patience in the kitchen. The chilling and careful folding are crucial for the final texture and flavor.