When it comes to desserts my heart will always gravitate towards chocolate. Like, someone is saying, “Should we get dessert” and I am very vividly imaging a chocolate cake with chocolate frosting or chocolate ice cream with chocolate sauce. Chocolate is dessert. Dessert is chocolate. You get the picture.

In this season, the fall season, I’ve allowed my perception to shift. Maybe it’s the copious amount of apples filling my fridge or the crisp air that’s got me turning from my usual chocolate dessert to an apple filled pastry. Whatever it is, this honey cinnamon apple galette with a scoop of vanilla ice cream has me rethinking my chocolate narrow-minded-ness.

This galette has a caramely flavor from the honey supported further with the brown sugar. The crust is flaky. It’s saucy and juicy and flavorful and just so dang yummy.

If you’ve got a lot of apples to work through, this is for you. And if you have to hunt down a bunch of apples to make this galette happen i guarentee your labors ill be worth it.

Enjoy, friends.

Honey CInnamoN Apple Galette

Recipe adapted from Alison Roman

For the Crust:

3 cups all-purpose flour
2 tablespoons granulated sugar
1 ½ teaspoon salt
1 ½ cups unsalted butter, chilled, cut into 1-inch pieces
1 tablespoon apple cider vinegar
⅓ cup ice water

For the filling:

5 cups firm, tart baking apples, cored and thinly sliced
1/2 cup honey
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon apple cider vinegar
1 teaspoon ground cinnamon
1 teaspoon vanilla

For the Assembly:

1 large egg
3 tablespoons turbinado sugar (optional, but I highly recommend)

Directions

Make the crust: Combine flour, sugar and kosher salt in a large bowl, and use your hands to mix well.
Add the butter to the bowl, and use your palms and fingertips to smash the pieces into the flour until you’ve got large, flat butter pieces that are evenly distributed among the flour. Pop the bowl into the freezer for 5 or so minutes.
Combine vinegar and 1/3 cup water, and drizzle over the flour-butter mixture. Like you’re running your hands through sand, deliberately yet delicately mix the water into the flour/butter mixture. Resist the urge to add more water until you see that it’s absolutely necessary, and even then, use only an additional tablespoon or two.
Turn the dough out onto a work surface, and use your palms to knead it lightly until the shaggy ball transforms into a slightly-less shaggy ball of dough. (It should still be relatively shaggy.) Pat the dough into a disc about 1 inch thick, rotating it to create a nice circle. Wrap in plastic or place in a resealable plastic bag and chill until firm, at least 2 hours. The dough will hydrate a bit as it sets in the fridge so do not be alarmed at the shagginess of the dough.
Heat the oven to 375 degrees. Remove dough from refrigerator, and let it soften slightly at room temperature, about 10 minutes or so.
As dough rests, make the filling: Combine apples, honey, brown sugar, 2 TBS flour, vinegar and the cinnamon in a large bowl. Toss the ingredients so every slice of apple is evenly coated.
On a lightly floured work surface, roll the dough into a 9 x 13 inches square-ish shape or until it is about 1/4 inch thick. Transfer dough to a large, lightly greased baking sheet.
Transfer the apples to the dough leaving behind any of the juices for now. Drape the excess dough over the filling covering the apples by 1 1/2 to 2 inches on all sides and tuck the corners together nicely. Now you can pour the juices remaining from the bottom of the apple mixture bowl onto the apples that are on the dough (now that everything is sealed and you risk losing less juices out the side of the pastry.)
Whisk the egg with a teaspoon of water and use it to brush the exposed crust. Sprinkle with turbinado sugar.
Place galette and bake until the crust is deeply golden brown the apples are tender, and the juices are bubbling and thickened, 45 minutes
Remove galette from the oven and let cool completely before slicing and eating.