Rustic Apple Galette

Wow, I got the best Granny Smith apples so I decided to go for it & try once again to make a crust!  So far so good.  My sister gave me her old food processor so that made it so much easier.  So the loss of a rolling pin was a challenge because I used a glass and it kept getting warm from my hands.
I watched Julie & Julia last night...how funny I completely forgot it was a movie about a 'food blog'.  When I saw it the first time I thought to myself I can't do that!  Well, I guess I can because I am...

Kelseys Perfect Pie Dough  ~Preheat oven 425 degrees F.
Adapted from Kelseys Essentials

1 1/2 cups all purpose flour
3 TBSP sugar
1/2 tsp salt
1/2 tsp vanilla extract
1 1/2 sticks unsalted butter, cut into small pieces, chilled or frozen
4-6 TBSP ice cold water  (I used 3, just see how the texture is for you)
1/8 tsp cinnamon

I added cinnamon to the crust recipe...I adore cinnamon & I get the Cinnamon Dulce from Starbucks, (see below).

In a mixing bowl, mix together the flour, sugar, salt, vanilla; cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout.  Alternatively, pulse the dough in a food processor or mix in a stand mixer with the paddle attachment on low speed.

Add the ice water slowly while mixing with a fork, or in the food processor or mixer, until just combined.  Be careful not to overwork the dough.  Wrap dough in plastic wrap , flatten and place in refridgerator or freezer for 15-20 minutes or overnight in fridge, let stand 10 minutes before rolling out.  Have your rolling area ready with flour & a little cinnamon...yummmy good!

Roll out the chilled dough to fit in a 9" pie plate.  Reserve the 2nd pie dough disc for another use if making a single crust pie.
I couldn't find my rolling pin so I had to use a glass, which was kinda hard because it absorbed the heat from my hands & was sticking..ug it was a mess!  But delish...

Yeild: 1 (9-inch) pie crust.

Now for the apples.  This part is from the Smitten Kitchen & a little addition or two of my own...like I've said before I tweak my recipes & they always seem to turn out delicious.

2 lbs of apples peeled & sliced (I used the most amazing Granny Smith I have had in years!!!)
2 packets Sugar in the Raw (or equivalent)
Cinnamon Dulce syrup from Starbucks  (or make an apple reduction with some apple juice, cinnamon & brown sugar) & I used it sparingly because it is very rich but so good!
Cinnamon & sugar mix from my shaker.

I got my handy paint brush & brushed the edges with the sauce, then used raw sugar, then sprinkled with cinnamon & granulated sugar (which I always keep ready in my baking cupboard)!
I can't wait, I know it is going to be delicious...Go ahead make one!  Tis the season for apples & pumpkins~