Rustic Apple Galette

 Dissolve the salt in the ice-cold water, and add to the large bowl. Mix by hand until it forms a dough. Do not overmix.  Cover in plastic wrap and let the dough rest for 30 – 45 minutes in the fridge. 

For the filling, core the apples and slice them into thin, ¼ - 1/8-inch slices. Set aside in a large bowl. Add the brown sugar, cinnamon, ginger, cornstarch, vanilla, salt, and lemon juice. Using your hands, mix the apples with the added ingredients until evenly coated. Set aside while you prepare the crust. 

Preheat the oven to 400F and set a baking sheet inside to heat up. 

Remove the pie dough from the fridge and place it onto a gently floured surface, roll out the pie dough to about 13 – 15 inches in diameter.  Gently slide your dough (using a rolling pin or your hands) onto a fresh sheet of parchment paper.  Carefully arrange the sliced apples like dominos, starting about 2 ½ - 3-inches from the edges making a complete circle. Repeat this on the inside of the first circle, arranging an even smaller one afterward, to complete the arrangement. Pour all of the excess brown sugar juices from the bowl and overtop the arranged apples.

Next, using a dough scraper or your hands, fold one edge of the dough over the side of the galette. Repeat until all edges are wrapping the filling. 

To make the egg wash, combine the milk and egg in a small bowl. Lightly brush all of the crust with this egg wash.  Sprinkle granulated sugar over the entire crust, and over the arranged apples. This will create a delicious and crisp crust- don’t be shy, add a good amount!

Remove the baking tray from the oven, and carefully slide the sheet of parchment paper, with the galette, onto the tray.