Yields 20 ounces dough, enough for 2 galettes or 1 pie crust
2 cups flour
1 teaspoons sugar
¼ teaspoon salt
6 ounces (1 ½ sticks) unsalted butter, cold diced small
6-8 tablespoons ice water
Combine flour, salt, and sugar in a medium size bowl. Mix with a pastry blender or 2 forks. Cut the butter into the flour until the mixture is the size of small peas. Sprinkle in the ice water in several stages, tossing and mixing between additions, until the dough comes together.
Press the dough together with your hands and divide into 2 equal sized portions. Flatten each into a disc and wrap well with waxed paper or plastic. Chill in the refrigerator for at least 1 hour or overnight. Roll it when it is cold and rested. Extra dough can be frozen as well. If frozen, defrost in the refrigerator before rolling.
Roll each disc into a 12-14-inch circle on a lightly floured board. Refrigerate the rolled-out dough for ½ hour before using.
Apple Galette Filling
Makes 1 galette
5-6 apples, peeled and sliced (Gravensteins, Pippins, Macintoshes, Granny Smith)
2 tablespoons fresh lemon juice
½ cup sugar
¾ teaspoon cinnamon
2 tablespoons unsalted butter, cut into small pieces
1 egg white
Preheat the oven to 400° F.
Remove the pre-rolled dough from the refrigerator and place on a buttered or parchment paper-lined baking sheet.
Toss the apples with the lemon juice in a mixing bowl. Combine the sugar and cinnamon and reserve 1 tablespoon. Add the rest to the apples, and toss again.
Arrange the apples on the dough in concentric circles or mound the apples in the center, leaving a 1-inch border. Fold the exposed border over on itself, crimping to make a narrow pastry rim around the fruit. Dot the exposed apples with the butter. Brush the top and sides of the dough with the egg white to seal, and sprinkle the edges with the reserved cinnamon sugar.
Bake in a pre-heated oven at 400° F for 15 minutes, then reduce the heat to 350° F and bake for 30-40 minutes, or until the apples are tender and the juices are bubbling.