If I had to do one thing every day for the rest of my life I would want to make people pies.  Maybe I would be the lady wearing pink tights and hipster glasses, giving pies to strangers just for the joy of sharing.  I think I just invented my dream career.

Remember the time I picked apples and drank (a lot) of yummy cider?  I took some of those apples and threw them in a bathtub of maple syrup and wrapped them up in pie dough.  What could go wrong?  Nothing; not one single thing.  

This isn't really a pie - not in the traditional way.  This is a galette.  It's the pie that doesn't feel like being fancy, it just wants to taste good.  

This is the pie I would give to a stranger.  They might be leery at first but then the apple-maplely fragrance would set in.  I would probably stumble over my words because I'm not good at talking to strangers, but what I would be trying to say is this,

"Hi, I like to bake and I like to share.  This came from my home, hence the imperfect shape and edges, but I wanted to make your day beautiful."  

Until I get the courage to hand a pie to a perfect stranger, I'm sharing this with someone I already love.  

Share with someone you love this weekend.  

Sincerely,  

 Pedantic Foodie

Maple Apple Galette

serves 6

for the crust 

• 1 1/3 cup all-purpose flour
• 2 tablespoons granulated sugar, plus extra for sprinkling   
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter
• 1/4 cup cold apple cider
• 1 egg yolk 

for the filling  

• 5 cups peeled apple slices 
• 1/2 teaspoon ground allspice 
• 1/2 teaspoon ground cinnamon 
• 1/2 cup maple syrup, (amber grade B)

Preheat oven to 375 degrees. 

In the work bowl of your food processor, combine flour, sugar, and salt; pulse several times.  Cut the cold butter into cubes and add to the flour mixture - pulse until the texture of rough cornmeal.  Slowly drizzle in cider while continuing to pulse.  Add just enough cider to form a rough dough, you do not want the dough to be wet.

Turn the dough out unto a floured surface and shape into a disc.  Wrap in plastic and refrigerate for 30 minutes.  

In a large bowl, toss apple slices with syrup and spices.  In a small bowl, combine egg yolk with one teaspoon of water.  

On a lightly floured surface, roll the dough out into a circle, about 16 inches in diameter.  Move the circle of dough to a baking sheet lined with parchment.  Place the apple filling in the middle of the dough round and fold the edges of dough up and around the filling.  Pinch to seal.  Brush the entire galette with egg wash and sprinkle heavily with sugar.  

Bake for 1 hour or until deep golden.  Enjoy!