10-step Galette

I don't really like apple pie. I know, I know, SO un-American. The past few years at family Thanksgiving my mom and I have been making apple galettes - (basically just open-faced pies). By the time dessert comes around I am normally too stuffed to even eat any of the pie I helped make, but I vowed this year would be different. I saw this pin and it made me determined to not only make one by myself this year, but buck up to the American tradition of actually enjoying said dessert.

Looks good, right? To make it you'll just need:

1 pre made pie crust

3 medium sized Mcintosh apples (or another good baking apple)

1 lemon (both juice and zest)

1 tsp cinnamon

1 tsp flour

1/4 cup sugar

1 large egg

A preheated 400 degree oven

Step 1: Peel your apples. (I know, we're starting out with a REALLY  difficult one today...)

 Step 2: Quarter your apples as shown

 Step 3: Cut out the inside seeds (this will leave a flat surface on part of the apple making it easier to cut into slices)

 Step 4. Cut your apple quarters into slices- probably about 5 slices per quarter

 Step 5: Use a cheese grater to get all that lovely zest from your lemon-be careful not to go too deep into the bitter rind.

 Step 6: Squeeze all the juice into your bowl of apple slices and lemon zest, being careful not to get any seeds in the mix.

 Step 7: Add your sugar, cinnamon, and flour- then mix.

 Step 8: Roll out your pie dough on a parchment paper lined baking sheet.

 Step 9: Begin layering your apples in the dough- leaving about 11/2 inches around the sides.Put the smaller/imperfect slices in the middle. Go around in one full circle and then do another layer on top of the first. Heap it up high- the apples will bake down in the oven!

 Step 10: Mix your large egg with a little water and lightly beat. Apply a light eggwash around the folds of your galette. Sprinkle the eggwash with sugar and bake for 25 minutes in the oven (or until golden brown)

The galette turned out completely delicious. We had it bake while we ate dinner so when we were ready for it it was hot and bubbly and delicious! Michael ate 3/4 of it, and Matthew and I split the rest. All the lemon juice and zest makes it taste incredibly bright and fresh. 

You proud, mom?