This is a rustic French tart with a rather fanciful name, galette, but at the end of the day it is just a pie without a plate. It is simple to make and imperfection is part of its old world charm. No fancy fluting or lattice top crust to worry about and yet the flavor is just as wonderful. A galette can be made with any filling, but right now the apples are abundant and calling me. Since there are so many varieties of apples available, I like to use a few to create the filling. Some will turn to sauce (McIntosh), some will keep their shape (Prairie Spy), others will be sweet (HoneyCrisp) and some will be tart (Haralson). You can mix and match to suit your mood. The crust should be tender and flaky and just barely strong enough to hold up to the apples. It adds to the drama if some of the juices escape, which is why we bake on a sided baking sheet.
6 apples, peeled, cored and cut into 1/8-inch thick slices
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon lemon zest
1/2 recipe pie dough
Egg wash (egg mixed with 1 tablespoon water)
sugar for dusting top of crust
To make the pie:
Preheat oven to 400°F
Line a cookie sheet with parchment
On a floured surface, roll out the chilled pie dough.
It should be 1/8-inch thick circle. Dust off any extra flour and lay it on the parchment.
Make the filling:
Toss together the cut apples, sugar, salt, cinnamon and zest in a bowl.
Pile the apples in the middle of the dough.
Fold the dough up, so it covers at least 2 inches of the filling, more is ok.
Brush the edge with egg wash and dust generously with sugar.
Loosely tent the top of the galette with foil. (Most apple pies will have a top crust that traps the steam and helps to cook the apples. Since this is an open top, we need to create that closed environment with the foil.)
Bake for 30 minutes, then turn the oven down to 350°F and bake for an additional 30 minutes. Remove the foil and bake for about 10 more minutes.
Serve hot or at room temperature.