Easy Apple Galette
1 circle of refrigerated pie crust, room temperature
2 large baking apples (I like Golden Delicious but choose your favorite variety)
1/4 cup brown sugar
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon lemon juice
1/8 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon butter
1 tablespoon cream
1 tablespoon coarse sugar
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper for easy clean-up or spray with non-stick spray. Unroll pastry into a full circle. Set aside as you prepare the filling.
- Slice the peeled, cored apples in half, then slice evenly into thin 1/8 inch slices.
- In a medium-sized bowl, mix the apple slices with the granulated and brown sugars, flour, salt, lemon juice and cinnamon until the apple slices are evenly coated in the sugar mixture.
- Spoon all of the apple filling into the middle of the pie crust, leaving about two inches of space around the edge of the circle.
- Carefully fold the edges of the crust over (it will cover 2-3 inches of the apple filling). You will have some overlap of the crust as you fold, so just pinch together. Try not to tear a hole in the crust where the filling could leak out.
- Brush the outside of the crust with cream, then sprinkle with the coarse sugar over the crust. Dot with the butter.
- Bake in the preheated oven for 35-40 minutes, until the crust is golden brown and the apple slices are tender.