Pie Dough for the Galette:
- 10.65 oz butter
- 1 pound All-Purpose Flour (about 3 1/3 cups)
- 1 t salt
- 6 oz ice water
Cut the butter into cubes and freeze. Combine the flour and salt in a bowl and place in the freezer. Fill a jug with ice and add water.
Once ingredients are very cold, set up a food processor with the flour and salt mixture inside. Add the butter to the dry ingredients and use the pulse feature until the largest pieces of batter are the size of small peas. Turn out into a medium sized (preferably a wide rather than tall) mixing bowl. Measure out 6oz of water, removing ice cubes.
Sprinkle 2T water at a time over the flour and butter mixture, tossing with your hands until distributed. Repeat until mixture forms clumps and curds of dough, and dry flour is no longer visible.
You may not need to use all of the water, or you may need a little more. To test the dough to see if it has enough water, you can grab a small handful of the dough and squeeze it together with your hand. If it sticks together (like a dough) and doesn’t crumble apart immediately, you are good to go.
Weigh desired amount of dough onto plastic film and use film and knuckles to form into a disc. Chill in the refrigerator or freeze until needed. Egg wash:
- 1 egg, beaten with 1T water and pinch salt; refrigerate until needed.
- 4 cups thinly sliced apples (I recommend Suncrisp, Honeycrisp, Pink Lady, or a mixture of sweet apples)
- 4 T lemon juice
- 1 T cornstarch
- 1 1⁄2 t cinnamon
- 1⁄2 t ginger
- 3/4c - 1c apple sauce
Thinly slice apples, toss in lemon juice; drain. Whisk together cornstarch, cinnamon, and ginger. Add to the apple mixture. Add apple sauce and toss the apples in this mixture until they are moistened and the spices are distributed evenly throughout. Refrigerate this mixture while you are rolling out the pie dough. Assembly and Baking:
Dust your work surface with flour. Roll out the pie dough into a large circle about 15 inches wide and 1⁄8-inch-thick. (If you prefer to make smaller galettes, you may roll it out into a smaller circle. You will need to reduce the filling in each one to fit).
At this point, it is my personal preference to transfer the round to a baking pan lined with parchment paper and a light dusting of flour overtop of the parchment, if you have a silpat you may use this instead. This way you will not have to worry about moving the galette to a baking pan and risk ripping the dough.
Mound the filling into the center of the circle, leaving a two inch border and fold the edge of the dough up and over the filling using a fold and crimp motion with your fingers.
Refrigerate the formed galette on the pan in your refrigerator and preheat the oven to 375°F.
Before baking, remove the galette from the fridge and brush the outside of the dough with egg wash for a nice, golden crust. You may also sprinkle a little demarara or sugar in the raw over top of the apples and the egg-washed dough to give a little more sweetness, if desired.
Bake at 375F until the dough is golden brown and apples are tender, about 40 minutes. Use a spatula to gently lift up the bottom of the galette to make sure the dough underneath is finished.
Remove from oven and let cool.
Serve warm alone, or with sugar-free whipped cream and Honey Walnut Sauce. Honey Walnut Sauce:
- 2 cups walnut pieces
- 2 cups honey
Toast walnuts until aromatic and chop finely, bring honey to a simmer and add the walnuts. Turn off the heat and let sit until ready for serving. Drizzle over the galette and serve.