Place them in a large mixing bowl and combine with the maple syrup, cinnamon and lemon juice. Peel and core the apples and slice them into ' slices. All I can say is, YUM! Plus, I find them so much easier to make than traditional apple pie. Line a baking sheet with parchment paper, set aside. Cut butter into flour mixture until mixture resembles tiny crumbs. I prefer galettes over traditional apple pie since there’s less crust and the top apples start to caramelize. To make the crust, whisk together flour, sugar and salt in a large bowl.
The dough is then folded in over the filling and baked. This French style pie is made using dough that’s rolled out into a large circle (or rectangle) on a pan, then topped with sweet or savoury filling leaving a border around the edge. Wrap the dough in plastic wrap and refrigerate while you prepare the fruit. If necessary, add the remainder of the water. Fold a section of the crust onto the fruit. On the parchment lined baking sheet, lay the crust out and mound the filling on it, leaving about a 2' to 3' margin around the edge. Slowly process in 1/3 cup of ice water just until it comes together in a dough. In a mixing bowl, add the apples, flour, cinnamon, nutmeg, brown sugar, vanilla, and lemon juice, and pecans, if using. I grabbed one last basket of those apples and got busy making an apple galette as soon as it cooled down enough (boy, it’s been hot around here!). Pulse the flour, salt, sugar, and butter in a food processor until crumbly. Not really, but I’m sure the new owners wouldn’t mind (there are way more than any one person could ever use up)!
My mom even wanted a clause added to the house contract giving us permission to come and grab as many apples as we needed every year. In her yard, she has the most amazing apple trees that will be hard to leave behind. Over the weekend, we were at my husband’s aunt’s house packing and moving everything since she sold it earlier this summer (more on that here).
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