Apple Galette

1 1/2 cups all-purpose flour

1 1/2 tsp sugar

1/2 tsp salt

1 stick (1/2 cup) cold unsalted butter, cubed

1/4 cup ice water

3 to 4 large apples (like Honeycrisp or Granny Smith), peeled and sliced thin

1/4 cup granulated sugar

1 tsp ground cinnamon

1 tbsp lemon juice

1 tbsp cold butter, cut into small bits

1 egg, beaten (for egg wash)

1 tbsp coarse sugar (optional, for crust)

Vanilla bean ice cream

Make the Dough: In a large bowl, mix flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until it looks like coarse crumbs. Stir in the ice water one tablespoon at a time until the dough just comes together. Wrap in plastic and chill in the fridge for at least 30 minutes.

Prepare the Filling: In a medium bowl, toss the sliced apples with the granulated sugar, cinnamon, and lemon juice until evenly coated.

Roll it Out: Preheat your oven to 400 degrees F. On a piece of parchment paper, roll the chilled dough into a rough 12-inch circle. It does not need to be perfect—that is part of the rustic charm.

Assemble: Arrange the apple slices in the center of the dough, leaving about a 2-inch border all the way around. Fold the edges of the dough up and over the apples, pleating it as you go.

Final Touch: Dot the top of the exposed apples with the small bits of butter. Brush the folded dough edges with the beaten egg wash and sprinkle with coarse sugar if desired.

Bake: Slide the parchment paper onto a baking sheet. Bake for 35 to 40 minutes, or until the crust is golden brown and the apples are tender.

Serve: Allow the galette to cool slightly before slicing. Serve warm with a generous scoop of vanilla bean ice cream.