- Half a Batch of Short Crust (Pâte Brisée)
- 5 – 6 Medium Apples, Peeled and Sliced into ⅛” Slices
- ¼ C. Granulated Sugar
- 1 Tbsp. Fruity Traditional or White Balsamic Vinegar
- 1 Egg
- 2 Tbsp. Water
- 1 Tbsp. Demerara Sugar
- Roll out dough between sheets of parchment paper to form an 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using the bottom parchment sheet as an aid, transfer thinly-rolled dough from the parchment to a large unrimmed baking sheet. Chill in refrigerator for 15 minutes.
- Meanwhile, preheat oven to 450°F.
- Toss the apple slices, granulated sugar and vinegar together in a bowl, coating thoroughly. Pour sugared apples into the center of the dough and spread them out, leaving a 2 inch border.
- Gently fold the edges of the pie crust over the sugared apples, pinching together any cracks that form in the dough, leaving an uneven, “rustic” opening at the top. Whisk the single egg with 2 tablespoons water to make an egg wash. Brush the top edges of the crust with the egg wash, and sprinkle top evenly with the Demerara Sugar.
- Bake galette for 20 minutes. Then reduce oven temperature to 375°F and continue baking, until galette is golden brown, about 30 minutes more.
- Remove sheet from oven and allow galette to cool at least 20 minutes before transferring to a serving platter.
- In this recipe, we like cooking apples such as Granny Smith, Honeycrisp, or Braeburn.
- Our favorite fruity vinegars for this recipe include Blackberry Ginger or Cara-Cara Orange Vanilla.
Have you made this recipe? Share your experience with us in the comments below.