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For the Dough:
- 113 grams (4 ounces) unsalted butter
- 132 grams (1 1/4 cups) all-purpose flour
- 7.5 ml (1/2 tablespoon) sugar
- 2.5 ml (1/2 teaspoon) kosher salt
- 44-59 ml (3-4 tablespoons) ice cold water, or as needed
For the Filling:
- 2 large Honeycrisp apples, washed, unpeeled
- 30 ml (2 tablespoons) freshly squeezed lemon juice
- 7.5 ml (1/2 tablespoon) sugar
- 7.5 ml (1/2 tablespoon) kosher salt
- 2.5 ml (1/2 teaspoon) ground cinnamon
- .5 ml (1/8 teaspoon) freshly ground nutmeg
- .5 ml (1/8 teaspoon) ground ginger
For Assembling and Baking:
- 1 large egg, beaten well
- 5 ml (1 tablespoon) butter, melted
- 5 ml (1 teaspoon) sugar
- Cut butter into 1.3 cm (1/2-inch) cubes and refrigerate it (or if it is soft, put it in the freezer).
- In a medium bowl, whisk together flour, sugar, and salt.
- Toss butter cubes with the flour mixture; using your hands, coat each cube with flour. Using a pastry cutter or a fork, cut the butter into the flour until the mixture is crumbly.
- Begin adding the ice water, a few tablespoons at a time, until the dough begins to stick together. It will feel thick and moist, but should not be wet.
- Form the dough into a ball, wrap tightly with plastic wrap, and refrigerate for at least three hours.
- Put the lemon juice in a large mixing bowl, and set aside.
- Stand each apple up on a cutting board so that the stem faces the ceiling. Using a Shun Premier Nakiri, beginning from the right side of the apple moving inward until you hit the core, slice into .3 cm (1/8th-inch) thick slices. Cut the slices in half, add to the bowl, and toss to coat with juice.
- Rotate the apple 180° and perform the same slicing on the opposite side of the apple. Cut those slices in half and add to the bowl.
- Cut off the two remaining sections of apple, leaving a square-shaped core.
- Discard the core, take the two remaining sections of apple, and place them flat on a cutting board with the skin-side facing the ceiling. Slice into .3 cm (1/8th-inch) thick slices add to the bowl, and coat with evenly with lemon juice.
- In a small bowl, combine the sugar, salt, cinnamon, nutmeg, and ginger. Mix well, and set aside.
Assembly and baking:
- Preheat the oven to 177°C (350°F). Line a rimmed baking sheet with parchment paper.
- Remove pie dough from refrigerator and rest on counter for ten minutes before rolling out.
- On a well-floured surface, roll out the dough until it is at least 13 inches in diameter.
- Trim the dough to form a 33 cm (13-inch) diameter circle and transfer to the parchment-covered baking sheet. Sprinkle the spice mixture evenly across the dough.
- Using a fork, mark 4 cm (1.5 inches) into the pie dough to ensure sufficient pie dough is left on the edge to wrap over the apples.
- In a pattern of your choosing, overlap the thinly sliced apples on the pie dough. For best results, tightly overlap the apple slices (the thinness of the apples allows for you to easily design your own pattern).
- Cut slits into the sides of the pie dough every 8 cm (3 inches) to create flaps. First fold over every other flap, then fold up the remaining flaps. This ensures a nice round, galette with an attractive border. With moistened fingers, seal the outer edges where the flaps meet.
- Using a pastry brush, paint the beaten egg over the folded-over pie dough.
- With a clean brush, paint the melted butter over the apples, and sprinkle with sugar.
- Bake until golden brown and fragrant, about 60 minutes. Allow to rest for at least 15 minutes before serving.
*A rimmed baking sheet for the galette will protect your oven in the likely event that the galette leaks juices during baking.