Apple Galette w/ Almond Crust

Is there anything better than fall and apples?
No, there is not.

Galette Dough
2 cups flour
1/2 cup finely ground almonds
1 teaspoon salt
1 tablespoon brown sugar
1 cup frozen, unsalted butter - cut into small pieces
1/3-1/2 cup ice water as needed

Combine dry ingredients in a food processor. Add butter and pulse until well mixed. Sprinkle in the ice water by tablespoon and toss with a fork until you can bring the dough together in a ball. Press dough into a disk and refrigerate for one hour. For the galette, roll dough onto a lightly floured surface, forming a 14 inch circle, 1/8 inch thick. Roll onto the rolling pin and transfer to a baking stone or parchment lined baking sheet. Dough will be larger than the pan.



Apple Pie Filling
2 lbs apples, peeled, cored, and thinly sliced
1 teaspoon ground cinnamon
1 teaspoon freshly grated lemon zest
Juice of one lemon
4 tablespoons sugar

Preheat oven to 400 degrees F
Gently toss all ingredients in a bowl until apples are fully coated with sugar and seasonings. Mound apples onto center of galette dough, leaving a 3 inch border. Fold the edges of the dough over the apples. Brush top of dough with melted butter, sprinkle with sugar, and bake for 45 minutes, until crust is golden brown and apples are tender.