“Rustic Galette” (Er, it’s an apple pie for lazy people without pie tins?)

Recipe adapted from “Baking at Home with the CIA”

Enough pie dough for a single 10″ round crust (I’ve posted the recipe I used below this one)
4 medium apples (or peaches, or pears, or equivalent volume of cherries or apricots)
2 T lemon juice
2 T sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/2 C crumbled vanilla wafers
1 large egg
2 T milk
2 T coarse sugar (I’m using turbinado sugar today, which isn’t remotely the same, but I’m not going to the store.)

Roll pie dough into a 10 inch round. Keep chilled while preparing fruit.

Preheat the oven to 400°F. Peel and core the apples, cut into 1/4 inch thick slices and toss with lemon juice, sugar, cinnamon and nutmeg.

Place the dough on a lined baking sheet. Sprinkle with wafer crumbs, leaving a 2 inch border on the dough. Pile the apples on top of the crumbs, leaving the 2 inch border again. Brush 1 inch of the border with egg wash (egg + milk). Fold the dough edges towards the center, over the apples, pleating the edge as you go.

Brush the edge with more egg wash and sprinkle with coarse sugar. Bake until golden brown, about 25 minutes. Let cool 20 minutes before serving.

Flaky Pie Crust

Halve for single crust, or do what I do and roll out the other half, dock it, sprinkle with cinnamon sugar and bake to eat later.

3 C flour
1 tsp. salt
1 1/4 C shortening
1 egg, well beaten
1 T vinegar
4 T water
1/2 tsp. baking powder

Sift flour, measure, and sift into a bowl with the salt and baking powder. Add the shortening and use a pastery blender or two knives to cut it into the flour until coarse crumbs are formed. In a small bowl combine the beaten egg with the vinegar and water; drizzle over the flour mixture. Mix lightly until the flour is all moistened and hold together in a ball (add a few drops additional water, if needed). Dough will handle easier if it has been chilled then allowed to stand at room temp. for a few minutes. Bake shells at 425° for 12 minutes.