1 (single crust)
Best Ever Pie Crust
- 1 1/2 pounds (680 grams) baking apples (about 3 large apples), peeled and cut into 1/4-inch thick slices
- 5 tablespoons (63 grams) lightly packed light brown sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon fine salt
- 1/2 teaspoon vanilla extract
- 1 large egg, beaten
- Coarse sugar, for sprinkling
- 2 tablespoon apricot jam or jelly
- Vanilla ice cream, for serving if desired
Line a rimmed baking sheet with parchment paper.
Remove the pie crust from the fridge to soften slightly while you prepare the filling.
Gently toss apples, sugar, lemon juice, cornstarch, cinnamon, ginger, salt, and vanilla together in bowl.
Roll out the prepared dough into a 13-inch circle on lightly floured counter, then transfer to prepared pan.
Pick up the apples from the bowl, leaving the excess juices behind, and arrange them in center of dough, leaving 2-inch border around edge. Carefully grasp 1 edge of dough and fold up 2 inches over apples. Repeat around circumference of tart, overlapping dough every 2 inches; gently pinch pleated dough to secure, but do not press dough into fruit.
Place in the fridge and chill while you preheat the oven. Adjust oven rack to lower-middle position and heat oven to 375 degrees. If you have a baking stone, place on the rack to preheat with the oven.
Once preheated, beat the egg with a splash of water. Brush all over the unbaked crust. If desired, brush about 1 tablespoon of the remaining apple juices over the apples. Sprinkle the galette all over with coarse sugar. Bake until crust is deep golden brown and fruit is bubbling, 50 minutes to 1 hour.
Using two spatulas, carefully transfer the baked galette (still on parchment) to a wire rack and let tart cool for 10 minutes.
While the galette cools, combine the apricot jam and 2 teaspoons of water in a small glass bowl. Microwave for 15 to 20 seconds or until bubbling. Brush over the apples.
Loosen tart from parchment and carefully slide onto wire rack using two spatulas; let cool until warm, about 30 minutes. Cut into wedges and serve with vanilla ice cream, if desired.
Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Refresh in a 300°F oven for 5 to 10 minutes before serving if desired.