Do not core your apples. It takes forever and literally has no effect on the texture of your pie. Slice, remove the seeds, job done. Use an 8 inch cake tin for your galette to give it some depth. Flat galettes are so 2019.

Dough 

  • 63g pecans
  • 146g plain flour
  • 8g of sugar 
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 113g butter 

Filling 

  • 4 Large Kissabel apples (or other high quality sweet crisp apple)
  • 2 tbsp Honey 
  • 2 tbsp light brown sugar, plus more for dusting
  • 2 1/2 tablespoons ground cinnamon
  • 2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground star anise
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon ground nutmeg
  • Juice of half a lime 
  • Zest of one lime 
  • 1 egg, whisked with a teaspoon of water 

Instructions

  1. In a dry cast iron pan, gently toast pecans until fragrant and golden.
  2. Pulse walnuts in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine.
  3. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
  4. Pulsing the processor, gradually add 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Be careful of over-processing.
  5. Gently pat dough into a 6″-diameter disk. Wrap in plastic and chill at least 1 hour.
  6. Preheat oven to 180°C.
  7. Slice the apple, through the core, about 5mm thick. Remove seeds and place in a large bowl. A bigger bowl than you think you need. 
  8. Add honey, sugar, spices lime juice and zest to bowl and toss apple slices. 
  9. Roll dough into a rough circle, about 12 inches in diameter. Lower dough into 2 inch high cake tin. 
  10. Arrange apple slices in tin and fold over dough. 
  11. Brush the top of the dough with the egg wash and dust the top with brown sugar 
  12. Bake for 20 minutes until a deep golden brown. It can take colour, so let it.
  13. Allow it to cool for 10 minutes, before carefully resting on a rack.
  14. Do not cut into a hot pie. You might as well scoop it with an open fist.