Apple galette

Ingredients:

Biscuit

• 2.25 cups pastry flour (finely ground wheat flour with a low protein content of 8-10%)
• 2 tablespoons of sugar
• 3/4 tsp salt
• 1 cup cold butter, cut into pieces
• 6 tablespoons of cold water
• 1 tbsp lemon juice or white vinegar

Apple filling

• 1/2 cup sour cream
• 1/2 cup demerara sugar + 2 tbsp.
• 1/2 tsp vanilla extract
• 4 cups peeled and thinly sliced ​​Granny Smith, Cortland, or other tart apples (about 3 apples)
• 1 teaspoon ground cinnamon
• 6 teaspoons of butter
• 1 egg, beaten with 2 tbsp water, for greasing
• Powdered sugar, for dusting

Preparation:

1. Mix in a bowl confectionery flour, sugar, and salt. You can use a stand mixer with a paddle attachment for this. Mix in the butter by hand, using a pastry cutter, until only small pieces of butter are visible and the entire mixture turns light yellow (indicating that the butter is well-distributed).
2. Mix water and lemon juice and add to the dough one at a time, stirring until the dough comes together. Divide the dough in half, form two logs, wrap, and chill for at least two hours before rolling. You can also freeze the dough and store it in the freezer for up to three months, then thaw it in the refrigerator.
3. Preheat the oven to 190°C and line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it rest for 20 minutes before rolling it out.
4. Cut each piece of dough into 3 pieces and roll each piece out on a floured surface into a 0.6 cm thick disk 20 cm in diameter. Place the three layers on a single sheet of paper and refrigerate while preparing the filling.
5. In a bowl, combine the apples, 1/2 cup brown sugar, and cinnamon. In another bowl, combine the sour cream, remaining 2 tablespoons brown sugar, and vanilla.
6. Spoon sour cream onto each rolled-out sheet of dough, then top it with sliced ​​apples. Top each pie with one teaspoon of butter.
   
   Lift the edges of the dough to cover the apples and pinch them 5 or 6 times, until the apples are almost completely covered. Brush the dough with egg wash and sprinkle generously with granulated sugar.
7. Bake the galettes for 25 minutes, until they are rich golden brown.
8. Let the galettes cool for at least 20 minutes if serving warm, or wait until they are completely cool and serve at room temperature. They can also be stored in the refrigerator for up to 3 days..