Apple Galette

For pie crust:

1. Add the flour and cinnamon to the bowl of a food processor and pulse to combine.
2. Next add the butter and pulse just until it is broken up into the size of small peas.
3. With the food processor on low speed, slowly add the cold water. Pulse just until all of the water is incorporated. The dough will not form a ball but that’s okay!
4. Turn the dough out onto a lightly floured surface and use your hands to bring it together into a ball.
5. Divide the dough into 4 equal pieces and shape each piece into a disc. Wrap each disc tightly with plastic wrap and place them in the fridge to chill for 30 minutes. While the dough chills, prepare the apple layer.

For apple layer:

1. Add the apples, brown sugar, cinnamon, lemon juice, and cornstarch to a large bowl and toss to combine.

For assembly:

1. When the pie dough has chilled and the apple layer is ready, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
2. Roll out each dough disc on a lightly floured surface until it forms a ¼ inch thick circle - it should be about 8 inches in diameter.
3. Divide the apple mixture between the four galettes, making sure to pile the apples in the center of the crust, leaving at least 1 inch of space around the edge.
4. Fold the edges of the pie crust over the apples and pinch the seams together so the crust stays in place. The pie crust will not cover the apples completely, that’s okay!
5. To make the crust extra golden brown and crisp, brush it with an egg wash and sprinkle it with coarse sugar.
6. Bake the galettes for 30-35 minutes or until the crust is golden brown and crisp.
7. Enjoy these galettes warm or at room temperature with fresh whipped cream or vanilla ice cream.
8. Store any leftovers in an airtight container in the fridge for up to 24 hours, but keep in mind the crust will become less crisp as it sits in the fridge.