Rustic Apple Galette

Directions

1. PREPARE THE FILLING: In a large bowl, toss the sliced apples with brown sugar, flour, lemon juice, vanilla, cinnamon, nutmeg, and salt until evenly coated.

   

2. ROLL OUT THE DOUGH: On a lightly floured surface, roll the pie dough into a rustic circle, about 12 inches wide. Transfer it to a perforated baking sheet or parchment-lined tray.

   

3. ASSEMBLE THE GALETTE: Pile the apple mixture (including juices) into the center of the dough, leaving a 2–3 inch border. Fold the edges of the dough over the apples, overlapping as needed, and press gently to seal.

   

4. FINISH THE CRUST: Brush the folded edges with beaten egg and sprinkle generously with turbinado sugar for crunch.

   

5. CHILL AND BAKE: Refrigerate the assembled galette for 15–30 minutes. Meanwhile, preheat your oven to 400°F. Bake for 35–40 minutes, or until the apples are bubbling and the crust is golden brown.

   

6. COOL AND SERVE: Let the galette cool slightly before slicing. Just before serving, drizzle with salted caramel and top with whipped cream or vanilla ice cream, if desired.