Captain Lindsey House French Apple Galette

CAPTAIN'S FRENCH APPLE GALETTE

1 ½ cups flour
1 pinch salt
1 stick unsalted butter (very hard)
1/3 cup water
5 apples - 1 chopped, 4 sliced thin into slices
¼ cup sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
several more butter slices
¼ cup apricot preserves
1 teaspoon brandy (optional)
Confectioners sugar

Method:

Preheat oven to 450-degrees.

Combine flour & salt & sliced butter in bowl.

Working quickly, with hands, pinch flour & butter together leaving the mix lumpy. Stir in enough water to form dough into a ball, but not too moist. Wrap dough ball in plastic wrap and refrigerate for 45 min.

Roll out dough quickly to pie crust thickness, 14" round, and transfer to a baking sheet.

Lay a mound of chopped apple in center, then, starting about 2" from edge of rolled dough, form layered rings of apple slices capping the center dome with a layer of sliced apples.

Fold up edges of dough to form a generous crust, then sprinkle sugar, cinnamon, nutmeg and add more butter slices.

Bake 50 to 60 minutes until crust is brown.

Glaze while hot with mixture of apricot preserves and brandy and immediately cut into slices. Transfer to presentation dish and let cool.

Sprinkle with confectioners sugar before serving.