Rough Apple Galette

Method

1. I

   Pastry.

2. II

   Put the flour, salt, and sugar in a large bowl.

3. III

   Add the butter pieces and pinch with the fingers to create a crumb texture. Make a well in the middle, and pour in the vanilla and water.

4. IV

   Quickly work in the flour to create dough.

5. V

   Do not over-mix.

6. VI

   Pat into a disk, wrap in plastic, and refrigerate 15 minutes.

7. VII

   Preheat the oven to 450°F/230°C.

8. VIII

   Roll the pastry into a round and lay on a baking sheet.

9. IX

   Filling.

10. X

    Roll the pastry into a round and lay on a baking sheet.

11. XI

    Stir together the sugar, flour, and cinnamon in a bowl.

12. XII

    Toss in the apples to coat, and dump onto the pastry.

13. XIII

    Dot with the butter.

14. XIV

    Bring the edges of the pastry up over so they lay in, rough-edged, on the apples. They won't cover the apples completely.

15. XV

    Bake until the crust is crisp and golden and the apples soft to a fork and caramelized, 40 to 45 minutes.