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.
- 63g pecans
- 146g plain flour
- 8g of sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 113g butter
- 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
- In a dry cast iron pan, gently toast pecans until fragrant and golden.
- Pulse walnuts in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine.
- Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
- 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.
- Gently pat dough into a 6″-diameter disk. Wrap in plastic and chill at least 1 hour.
- Preheat oven to 180°C.
- 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.
- Add honey, sugar, spices lime juice and zest to bowl and toss apple slices.
- Roll dough into a rough circle, about 12 inches in diameter. Lower dough into 2 inch high cake tin.
- Arrange apple slices in tin and fold over dough.
- Brush the top of the dough with the egg wash and dust the top with brown sugar
- Bake for 20 minutes until a deep golden brown. It can take colour, so let it.
- Allow it to cool for 10 minutes, before carefully resting on a rack.
- Do not cut into a hot pie. You might as well scoop it with an open fist.