Ingredients
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1/2 (14.1 oz) pkg Pillsbury ™ refrigerated Pie Crust, at room temperature
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4 tbsp cinnamon sugar, divided
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1 lb red apples
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1/2 lemon, juiced
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1 tbsp heavy cream
Steps
1
Preheat oven to 375°F. Unroll the piecrust onto a sheet of parchment. Gently roll crust out to 11-inch diameter. Transfer crust on parchment to a baking sheet. Sprinkle 2 tbsp cinnamon sugar over crust.
2
Halve and core the apples, then cut into slices. In a large bowl, toss apple slices with 1 tbsp cinnamon sugar, the lemon juice, and a pinch of salt. Arrange apples on dough, in a circular pattern if desired, leaving a 2-inch border around the edge. Working in 3-inch sections, fold edge of dough up over apples.
3
Brush top of dough with the cream and sprinkle with remaining 1 tbsp cinnamon sugar. Bake 25–30 min., until crust is golden brown.
Tips
Top the galette with vanilla ice cream, whipped cream, or store-bought caramel sauce. For a Rosh Hashanah dessert, add a drizzle of honey.
