Lavender Apple Galette

Pie Crust

Add the flour, sugar, and salt to a large mixing bowl and mix together with a fork or whisk. Add the butter pieces and cut in using a pastry cutter/fork at first and then use your hands to fully incorporate ensuring you have a coarse meal with some larger pieces of butter throughout. Add ice-cold water and mix in using a fork and then your hands. Create 2 equal-sized discs using your hands but do not press together, just form and wrap in plastic wrap. Place in the fridge for at least an hour or more.

When ready to roll out, remove the disc from the fridge and allow it to sit at room temp for about 10 minutes. Roll the disc out with a rolling pin on a lightly floured surface, rotating and flipping as you go. Continue rolling until you get a 12-13" circle (mine was more of a rectangle, it doesn't have to be perfect) and it's about 1/8" thick. Remember, this is a "rustic" galette so the edges can and will be rough and uneven.

Place the rolled out dough on a piece of parchment paper on a baking sheet and then place in the fridge until you are ready to fill and bake.

Filling and Assembly

Preheat the oven to 375° and set the oven rack to one of the lower settings. While the rolled out crust is chilling, cut and core the apples and place them in a large bowl. Add the sugar, salt, lemon juice, lavender, and cinnamon and mix together.

Take the chilled crust out of the fridge and spoon the apple mixture on top starting at the middle and leave about 2" around the edge. Fold the edge up and around the apples folding where needed. Brush the crust edges with the beaten egg and sprinkle with the coarse sugar.

Place the galette in the oven and bake for 1 hour. Allow the galette to cool slightly and serve immediately.