Apple + Sage Galette

Hollywood endured the first rain of the season last week which resulted in a warm evening at home and a perfectly autumnal galette. Adding herbs to sweet dishes cuts the sugar nicely. I used Gravenstein apples but feel free to use your favorite. Since apples tend to vary in sweetness, taste a slice first and adjust the sugar measurement as needed.For the scrumptious filling:3 Gravenstein apples, sliced1/4 cup organic sugar1/2 teaspoon salt1/2 teaspoon cinnamon2 tablespoons raw or organic unsalted butter1 large sage leaf, minced+1 organic egg (for egg wash)Directions:Make the pie crust (see recipe below)While the crust rests in the fridge, make the filling. Add butter to a saucepan over medium heat. Once melted, add apples, sugar, salt, cinnamon and sage. Cook for about 10 minutes until liquid has thickened. Remove dough from fridge. Roll out 6 balls of dough into 5" disks. Distribute apples evenly onto each round of dough leaving 1" border to fold crust...fold gently covering the edge of the apple center just slightly to keep the juices in. Beat one egg for egg wash. Lightly brush outer edges of dough with egg wash. Cook on buttered or non-stick baking sheet or separate onto two cast iron skillets. Bake for about 40 minutes at 350 degrees or until crust is golden brown. Allow to cool for a few minutes before serving.Pie Crust: Makes enough for one pie or one quiche using a 9" ceramic dish + 6 galettes2 3/4 cup organic all-purpose flour1 teaspoon salt1 cup of cold-cold-cold butter cut into 1/2 inch cubes1/2 cup ice cold waterMix the flour and salt in a food processor for 5 seconds. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until a ball of dough begins to form. Place the dough on a work surface sprinkled with flour and form into two disks. Handle the dough as little as possible…this results in a super flaky dough. Wrap the dough in plastic wrap and place in the refrigerator for at least 20 minutes…then back to the work surface…using one disk, form 6 balls of dough (you can either freeze the other half of the dough or make a quiche!)Photography + Recipe + Styling by Cassie Winslow