Step 1

Combine the flour and salt in a large bowl. Add the cubed butter. Using a pastry blender, cut the butter into the flour until the butter is roughly the size of a pea. Add the water. Stir with a fork until the flour is evenly coated and a shaggy dough begins to form. If the dough is too dry or crumbly, add an additional tablespoon of water until the dough comes together slightly .

Step 2

Turn the dough out onto a lightly floured surface. Gather the dough into a ball and shape it into a disk. Wrap the dough in plastic wrap and place in the refrigerator to chill for at least 30 minutes.

Step 3

While the dough chills, combine the apples, light brown sugar, and cinnamon in a large bowl. Toss all the ingredients together until the apples are evenly coated.

Step 4

Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

Step 5

Remove the chilled pie dough and place it on a lightly floured surface. Using a rolling pin, gently roll the into roughly a 14-inch circle. Carefully transfer the rolled out pie crust to the lined baking sheet.

Step 6

Using a slotted spoon, place the apples onto the dough, creating an even layer, leaving a 2-inch border of dough. Gently fold the edges over the apples, pleating the dough all the way around. The apple center should be exposed. Pour the remaining juices over the exposed apples.

Step 7

In a separate bowl, mix together the egg and water. Brush the outside crust of the galette with the egg wash. Generously sprinkle the outside of the galette with turbinado sugar.

Step 8

Bake the galette until the crust is golden brown and the juice in the middle is bubbling, roughly 30-40 minutes.

Step 9

Allow the galelle to cool slightly on a wire rack. Serve warm with a scoop of vanilla ice cream. Enjoy!