Rustic Free-Form Apple Pie - Apple Galette

Pour the flour and salt into a mixing bowl.

Mix to combine.

If you want the pastry sweet, add 2 tablespoons of powdered sugar to the flour mixture.

Add the butter. You want to use very cold butter for this recipe. Cut the butter into cubes and refrigerate. That way it stays cold longer.

Crumble the butter into the flour using your hands, a pastry blender, or a fork, till the mixture resembles breadcrumbs. You should still be able to see some butter.

Add the ice cold water a little at a time.

You only need to moisten the flour. Pull the pastry together to form a ball.

Wrap in plastic wrap and refrigerate for 30 minutes to an hour.

Core and slice the apples to 1/2 or 1/4 inch thickness. Peel the apples if you don't like the chewy skin.

You can use any kind of apples you like.

Transfer the sliced apples to a bowl and add 2 to 4 tablespoons of sugar.

Add the cinnamon and mix to combine. Set aside.

Bring out the cold pastry dough from the fridge, flour your work surface and roll out to about 12-inch circle.

Transfer pastry to a baking paper lined tray.

Arrange apple filling without the juices to the center of the pastry leaving about 1 1/2 inches border.

Fold the edges over the apples.

Brush the edges with a beaten egg

Sprinkle some sugar on the pastry and apples.

Bake in the preheated oven for 45 minutes or until apples are soft and the pastry is golden.

Remove from the oven and allow to sit for 10 minutes before slicing.