I prefer galettes over traditional apple pie since there’s less crust and the top apples start to caramelize. The dough is then folded in over the filling and baked. This French style pie is made using dough that’s rolled out into a large circle (or rectangle) on a pan, then topped with sweet or savoury filling leaving a border around the edge. Place the dough between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round. Remove the dough from the refrigerator and let stand for 5 minutes. I grabbed one last basket of those apples and got busy making an apple galette as soon as it cooled down enough (boy, it’s been hot around here!). To make the filling, in a large bowl, stir together the apples, sugar, lemon juice, cinnamon, nutmeg, salt and cornstarch. On a lightly floured surface, roll out pastry into a 14-in. Shape into a disk cover and refrigerate for at least 1 hour. Gradually add egg yolk and water, tossing with a fork until a ball forms. Not really, but I’m sure the new owners wouldn’t mind (there are way more than any one person could ever use up)! In a small bowl, combine the flour, sugar and salt cut in butter until mixture is crumbly. My mom even wanted a clause added to the house contract giving us permission to come and grab as many apples as we needed every year.
Roll dough on a floured surface into a 12' circle. Preheat oven to 400° and line a medium baking sheet with parchment paper. In her yard, she has the most amazing apple trees that will be hard to leave behind. Combine sliced apples, white sugar, maple syrup, zest, cinnamon, nutmeg, cardamom, and salt in a large bowl. Over the weekend, we were at my husband’s aunt’s house packing and moving everything since she sold it earlier this summer (more on that here).
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