Heritage Apple Galette Recipe

Name: Heritage Apple Galette Recipe
Cuisine: American
Ingredients: 1 ½ Cup Heritage Whole Wheat Pastry Flour; 1 tsp sugar; ¼ tsp salt; 8 Tbsp cold butter, cubed into ½” pieces or less; 2-4 Tbsp water (or more if needed); 4 apples, cored and sliced; 3 tbsp. packed brown sugar; Juice of 1/2 lemon; 1 tsp. ground cinnamon; Pinch kosher salt; 1 large egg, lightly beaten with 1 tsp water; 1 Tbsp. sugar; ½ cup powdered sugar; ½ tsp ground cinnamon; 1-2 tbsp milk or cream start with 1 tbsp

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Ingredients

Dough

1 ½ Cup Heritage Whole Wheat Pastry Flour
1 tsp sugar
¼ tsp salt
8 Tbsp cold butter, cubed into ½” pieces or less
2-4 Tbsp water (or more if needed)

Filling

4 apples, cored and sliced
3 tbsp. packed brown sugar
Juice of 1/2 lemon
1 tsp. ground cinnamon
Pinch kosher salt
1 large egg, lightly beaten with 1 tsp water
1 Tbsp. sugar

Cinnamon Glaze

½ cup powdered sugar
½ tsp ground cinnamon
1-2 tbsp milk or cream start with 1 tbsp

Directions

Dough:

Using an immersion mixer or food processor, pulse a few times flour, sugar and salt.
Add in butter and pulse until it looks like coarse pebbles.
With the machine on, add in water, one Tbsp at a time. The dough should come together to form a nice ball.
Turn dough out on a clean counter and form approximately a 4 inch disc.
Cover tightly with plastic wrap and refrigerate. You can leave it in the refrigerator from 30 minutes to 24 hours.

Filling

While the dough rests, begin making the filling.
Heat oven to 400
Combine all the filling ingredients in a bowl (apples, brown sugar, lemon juice, ground cinnamon, kosher salt)
On a piece of parchment paper, roll chilled dough into a 14 inch round
Transfer the apples to middle of dough, leaving a boarder of about 2 inches
Fold the dough up around the apple filling so that it forms a crust to hold in the filling but does not cover it completely. You can work the crust making fancy pleats or lap it over to hold it in.
Brush egg wash over the crust. Sprinkle with coarse sugar , if desired.
Bake for 25-30 minutes, or when the crust is golden brown.