Apple Galette

1 pre-made pie crust

1 1/2 lbs. apples, peeled, cored, cut into 1/8-inch-thick slices
2 T. sugar
1 T, cinnamon
1 t. finely grated lemon peel (opt.)
1/4 C apricot preserves (opt.)
1 T. butter (opt.)
1 egg or egg white, beaten
2 T. additional sugar to garnish

Preheat oven to 450°F.
On a parchment covered baking pan lay out dough, roll a bit bigger than it comes.
Combine apples, sugar, cinnamon, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange apple slices or pile in a mound. (Can dot with butter~ I do.) Fold crust border up over apples, pinching any cracks in crust. Brush crust edges with egg and sprinkle crust and apples with remaining sugar.
Bake 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 20-25 minutes longer. Remove from oven. Slide pastry spatula between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature.


* You can also make small individual galettes, just reduce and watch the baking time.