2-3 large applespeeled and sliced into 1/4 inch slices
1/4 cup brown sugarpacked
1 tablespoon flour
1 teaspoon lemon juice
1/4 teaspoon ginger
1 large egg + 1 tablespoon water (for egg wash)
1 tablespoon turbinado sugar (to sprinkle on crust before baking)
caramel sauce to serve (optional)
ice cream to serve (optional)
Add flour, brown sugar, ginger, cinnamon, allspice, salt and baking powder to a food processor. Pulse a few times to mix. Add the cubed butter and continue to pulse until the mixture resembles a coarse meal. Add the molasses and cold water and pulse to form dough.
Transfer the dough to a floured surface and form into a ball. Press down slightly to form a disk and cover in plastic wrap. Transfer to the fridge for 30 minutes.
Meanwhile, prepare the filling by mixing the ingredients in a bowl. Cover and set aside.
Preheat oven to 375F and line a baking tray with parchment paper. On a floured surface, roll the dough into a 13 inch circle. You may need to trim the crust a bit with a knife to form a neater circle but its okay if it is imperfect!
Transfer the dough to the baking tray and arrange the apple slices in the center of the dough, leaving a 2 inch border around the edges. Fold over the edges of the galette and brush with egg wash. Sprinkle the crust with turbinado sugar. Bake for about 35 minutes or until the crust has turned a nice golden brown colour. Cool for about 10 minutes before serving.