Apple Galette With Maple Sugar

We had guests over last evening and I served this Apple Galette for dessert. It certainly was a hit! I unfortunately did not get a picture of the actual dessert, but I did find these luscious looking Heirloom Apples. Can't you just taste these?!

I substituted maple sugar for the sweetener in this recipe which I thought enhanced the apples in the Galette. Go to your local Farmers Market for choice apples or a nearby orchard and pick your own. This is the season! ENJOY!

Apple Galette

11/2 to 2 pounds apples, peeled, cored, and thinly sliced
1 teaspoon ground cinnamon
1 teaspoongrated lemon zest
1 tablespoon fresh lemon juice
4 tablespoons Justamere's maple sugar
1 batch galette dough(see below recipe)
1 tablespoon butter, melted

1. Preheat oven to 400 degrees. In a bowl, toss apples with cinnamon, zest, juice, and 2 tablespoons of sugar.

2. Mound the apples and juice in the center of the dough, leaving a border 2 to 4 inches wide. Fold the edges of the dough over the apples, overlapping them as you go, partially or completely covering the apples.

3. Brush the top of the dough with the melted butter and sprinkle with the remaining sugar.

4. Bake until the crust is golden brown and the apples tender, about 45 minutes.

Galette Dough
2 cups whole wheat pastry flour
1/2 tsp. salt
1 tblsp. maple sugar
12 tblsp. cold unsalted butter, cut into small pieces
1/3 to 1/2 ice water as needed

1. Mix the flour, salt, and sugar in a bowl. Cut in the butter by hand, leaving some pea size chunks. Sprinkle in the ice water by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press into a disk and refrigerate for 15 minutes.

2. To form a galette, roll dough out on a lightly floured counter into a 14 inch irregular circle, about 1/8 inch thick. Fold it into quarters and transfer it to the back of a sheet pan or onto a cookie sheet without sides. Unfold it. It will be larger than the pan.

3. Brush the top of the dough with the melted butter and sprinkle with the remaining maple sugar.

4. Bake until the crust is golden brown and the apples tender, about 45 minutes.