Step 1

Allow the pie crust dough to stand at room temperature for about 15 minutes, then unroll it on a large sheet of parchment paper. Use a rolling pin to roll the pie dough out to a circle about 12 inches across. Use the parchment paper to transfer the crust to a large rimmed baking sheet. Place in the refrigerator.

Step 2

Preheat the oven to 400°F. Peel, core and slice the apples into 1/8-inch to 1/4-inch slices. Slice thinner for more tender apples or thicker for more texture.

Step 3

Add the apple slices to a large bowl and toss with the brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt.

Step 4

Remove the crust from the fridge. Use a slotted spoon to transfer the apples into the center of the crust, allowing the liquid to remain in the bowl. Discard the liquid. Leave about a 2-inch border around the edge of the dough. Carefully fold the edges over onto the apples, crimping the edges that overlap together.

Step 5

In a small bowl, whisk the egg and water together to create an egg wash. Gently brush the egg wash mixture over the edges of the crust and sprinkle with coarse sugar, if desired.

Step 6

Bake for 35 to 45 minutes or until the crust is deep golden brown and the filling is bubbling. Allow to cool on the pan for about 30 minutes before using the parchment to transfer the galette to a cooling rack to cool completely.

Step 7

Place the apple jelly in a small bowl and microwave to 20 to 30 seconds or until melted. Brush the melted jelly over the apples. Slice and serve with whipped cream or a scoop of vanilla ice cream. Store, tightly sealed, at room temperature for up to 2 days or up to 5 days in the refrigerator.