- 1¼ cups all-purpose flour
- ½ tablespoon sugar
- ¾ teaspoon salt
- 1 stick unsalted butter, COLD and cut into pieces
- 4 tablespoon ICE COLD water
Apple Lavender Galette Filling
- 6-8 medium apples, cored and sliced into thin wedges
- ½ cup sugar
- ¼ teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 tablespoon dried lavender buds
- ¼ teaspoon cinnamon
- 1 egg, beaten
- coarse sugar for crust
Place the water in a cup or bowl of ice to get nice and cold. Add the flour, sugar, and salt to a large mixing bowl and mix together with a fork or whisk. Add the butter pieces and cut in using a pastry cutter/fork at first and then use your hands to fully incorporate ensuring you have a coarse meal with some larger pieces of butter throughout. Remeasure and add the ice-cold water and mix in using a fork and then your hands.
Create a disc using your hands but do not press too hard, just form and wrap in plastic wrap. Place it in the fridge for a minimum of an hour, more if you can.
Once the dough has chilled, remove the disc from the fridge and allow it to sit at room temp for about 10 minutes. This will make it easier to roll out. Roll the disc out with a rolling pin on a lightly floured surface, rotating and flipping as you go. Continue rolling until you get a 12-13" circle (mine was more of a rectangle, it doesn't have to be perfect) and it's about 1/8" thick. Remember, this is a "rustic" galette so the edges can and will be rough and uneven.
Place the rolled-out dough on a piece of parchment paper on a baking sheet and place it back in the fridge until you are ready to fill and bake.
Galette Filling and Assembly
Preheat the oven to 375°F and set the oven rack to one of the lower settings. While the crust is chilling, cut and core the apples and place them in a large bowl. Add the sugar, salt, lemon juice, lavender, and cinnamon and mix together with the apples.
Remove the chilled crust out of the fridge and spoon the apple mixture on top starting at the middle. Leave about 2" around the edge. Fold the edge up and around the apples, creasing where needed. Brush the crust edges with the beaten egg and sprinkle with the coarse sugar.
Place the galette in the oven and bake for 1 hour. Allow the galette to cool slightly and serve immediately.
- TIP: if you are using your hands for the crust, run them under cold water before you crumble the butter into the flour mixture to keep the butter from melting.
- This pie crust can be made ahead of time or frozen.
- It's best to bake the galette on a lower rack in the oven so that the top of the apples do not burn but the crust can fully cook.
Serving: 1slice | Calories: 209kcal | Carbohydrates: 33.7g | Protein: 2.1g | Fat: 8g | Saturated Fat: 5.5g | Cholesterol: 34mg | Sodium: 251mg | Potassium: 140mg | Fiber: 3.1g | Sugar: 20g | Calcium: 5mg | Iron: 1mg
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.