- 1 3/4 cups all purpose flour
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons ice water (or more as needed)
- 1 1/2 pounds Granny Smith, McIntosh, Macoun, or Empire apples
- 4 tablespoons granulated or raw demerara sugar
- 1 teaspoon finely grated lemon peel
- 1/4 cup apricot preserves
- 1 egg or 3 tablespoons whole milk
Pie crust: You can use a food processor, or make it by hand; I make pie crust using a KitchenAid mixer on the lowest setting. Below is the recipe for using a food processor.
Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gently gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled (I’m told the secret to great pie crust is keeping the ingredients cold.) Soften slightly at room temperature before rolling out.
Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter (it doesn’t have to look perfectly round.) Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes.
Preheat oven to 450°F. Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with lightly beated egg or milk. Sprinkle crust edges and apples with remaining 2 tablespoons sugar.
Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Keep an eye on the crust. If at any time it starts to darken too much, simply place a sheet of foil over the entire pie in the oven. When baking time is complete, remove pie from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature.
Isabella Guajardo, also known as Girl With A Truck™, is a professional home organizer and a member of the National Association of Professional Organizers (NAPO). She travels between the San Francisco Bay Area, Silicon Valley, and Monterey Peninsula to get people organized… including kitchens and pantries! Join Bella Organizing on Facebook. Gift certificates are available.