Apple galette with Vermont Maple syrup
60ml (1/4 cup) Dark Vermont Maple syrup
1 teaspoon finely grated lemon zest plus 1 teaspoon juice
4 Boskoop apples peeled, cored and thinly sliced
1 egg white, beaten
2 tablespoons large crystal sugar like turbinado
Pie crust, purchased or home made
- Preheat oven to 200°C (400°F) and line a large cookie sheet with parchment paper. Unroll the pie crust.
- In a medium bowl, combine the maple syrup with the lemon zest and a pinch of salt. Add the apples and lemon juice and toss well.
- Arrange the apples on the dough in 2 concentric circles, leaving a 3-inch border all around. Fold the edge of the dough up and over the apples, overlapping the dough on itself as needed. Brush the rim with the egg white and sprinkle with the turbinado sugar.
- Bake the pie in the center of the oven until the crust is golden and firm and the apples are tender, about 55 minutes. Transfer the cookie sheet to a rack to cool. Slide the pie onto a plate, cut into wedges and serve.