| Total: | 2 hr 40 min |
| Prep: | 40 min |
| Inactive: | 1 hr |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 6 slices bacon
- 1 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
- 1/2 cup sugar
- 5 tablespoons cold unsalted butter, cut into pieces
- 4 assorted apples (such as McIntosh and Granny Smith)
- 4 assorted apples (such as McIntosh and Granny Smith)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1 large egg, beaten
- Maple syrup, for brushing
Instructions
- Make the crust: Cook the bacon in a large skillet over medium heat, turning occasionally, until golden but still soft, about 6 minutes; remove to paper towels. Reserve 1 tablespoon of the drippings in a small bowl; refrigerate until cold, about 15 minutes.
- Pulse 2 slices of the bacon in a food processor until finely ground. Add 1 1/2 cups flour and 2 tablespoons sugar and pulse to combine. Add the chilled bacon drippings and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal with some pea-size pieces. Drizzle in 4 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap and chill until firm, at least 1 hour.
- Line a baking sheet with parchment paper. Roll out the dough into a 13-inch round between 2 sheets of lightly floured parchment. Peel off the top sheet of parchment, then invert the dough onto the prepared baking sheet. Peel off the sheet of parchment. Refrigerate the dough until ready to use.
- Preheat the oven to 375 degrees F. Make the filling: Peel the apples and slice 1/4 inch thick. Toss with the lemon juice, cinnamon, 3 tablespoons sugar and the remaining 1 tablespoon flour in a large bowl. Arrange the apples in the center of the dough, leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Cut the remaining 4 slices bacon into bite-size pieces and sprinkle over the filling.
- Brush the crust with the egg and sprinkle the remaining 3 tablespoons sugar over the whole galette. Bake until the apples are tender and the crust is golden brown, about 50 minutes. (Tent loosely with foil if the filling gets too brown.) Remove from the oven and brush the filling with maple syrup while still hot. Transfer to a rack to cool slightly before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 396 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 5 g |
| Sugar | 32 g |
| Protein | 7 g |
| Cholesterol | 57 mg |
| Sodium | 156 mg |
Reviews
Delicious! I used whole wheat flour and it was so good!
This was very easy to make and a hit with family and friends. It has a rustic looking presentation and works as well with whole wheat flour. I substituted peaches once and that works well also. I cut the final sugar topping to 1 T. and found it adequately sweet. The maple sugar on top is a must. I will be making this often!