All the Flavor of Pie, Half the Fuss

By Sugar Spun Run · 90 min

Ingredients

Instructions

1. Make the crust: put the flour, sugar and salt in a food processor and pulse briefly to combine.
2. Scatter the cold butter over the dry ingredients and pulse in 1-second bursts until it looks like coarse crumbs with some pea-sized pieces left. Add the sour cream and pulse just until the mixture clings together when pinched.
3. Quickly shape the dough into a smooth ball without overworking it, flatten into a disk, wrap it and chill for at least 45 minutes.
4. Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.
5. In a large bowl, stir together the apples, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, lemon juice, cornstarch, cinnamon, vanilla and ¼ teaspoon salt until well combined.
6. Roll the chilled dough on a lightly floured surface into an even 12-inch (30 cm) circle, then transfer it to the baking sheet. If it cracks, let it rest at room temperature for about 10 minutes first.
7. Pour the apple mixture into the center of the dough, leaving about 2 inches (5 cm) of border uncovered and mounding the apples slightly.
8. Fold the border over the apples toward the center.
9. Whisk the egg with 1 teaspoon water and brush it over the exposed dough.
10. Dot the salted butter pieces over the exposed apples, then sprinkle the galette generously with coarse sugar, focusing on the border.
11. Bake on the center rack at 400°F (205°C) for 40 minutes, until the crust is golden brown and the apples are tender when pierced with a fork.
12. Let cool for about 20 minutes before slicing.

Summarized from Sugar Spun Run's video. Watch it for the details.

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EggLemonBrown sugarSour creamApple