Apple Galette with TKI Pie Spice or Speculaas Spice
adapted from Samantha Seneviratne1 cup/130 g ap flour
½ cup/60 g whole wheat flour
2 tablespoons granulated sugar
¾ teaspoon kosher salt
10 tablespoons/140 grams cold unsalted butter (1¼ sticks), cut into small (1/4 to 1/2 inch) pieces, & placed back in the fridge til just before you're using them
4 tablespoons/60 milliliters ice water
1 large egg, lightly beaten, for brushing
Sanding sugar, for sprinkling (optional)
For the apples:
Slice 4 medium or 3 large apples into thin slices. Mix with:
Juice of ½ lemon
75 g brown sugar
Zest of a lemon
1.5 tablespoons cornstarch
1 teaspoon TKI Pie Spice or Speculaas Spice
Whisk the flours, sugar, and salt together.Toss the butter in the dry ingredients, then press the pieces of butter til flat (yes, this is a less fussy version of Stella Parks' pie dough). Make a well and pour the water into it, then knead the dough together until it just coheres. Flatten into a disk and refrigerate for at least an hour.
While the dough is resting, peel, quarter, and core the apples. Mix the lemon, sugar, and cornstarch, as well as whichever spice blend you'd like (we must confess to a preference for the Speculass Spice here) together in a large bowl. Add the apples to the mixture and stir gently until all pieces are coated. We like to add an extra apple because we like to stuff the galette, but you do whatever works for you.
Flour your rolling surface and roll the galette into a rough 13" circle. Leaving a 2+" margin, mound the apples in the middle or arrange them into a design of your choosing. Fold the edges over the top of the galette, brush them with beaten egg, and sprinkle with sugar, if using. Pour any remaining liquid from the apples in the very center and pop the galette into the oven on a parchment covered half sheet pan.
Cook at 400 degrees for 55 minutes.
Serve with Crème Anglaise or vanilla ice cream.