Baking fails and the people who still love them.

Where there's smoke, there's fire - right? Well.. maybe. At least this time I didn't have flames in my oven and really it wasn't from this dessert. I made a much loathed pan of Apple Slices. Basically apple slab pie but here in the Midwest we call them Apple Slices, trust my it confuse the heck out of my kids. Well I loathe them not because they are amazing and delicious but because they dough is impossible to roll out. Meh! Anyway.. those bubbled over and holy smoke in the house! SO much smoke! Basically this poor galette got smoked in the oven, but it's leaked like water in the bottom of my oven. One apple disaster after another. Ugh. At least I was smart enough to quickly toss two sheet pans in the oven to catch the drips. Clearly my crust wasn't liquid proof... not even a little bit. This was yummy with ice cream on it, but would have benefited from that liquid to really cook those apples and make a gooey filling. So don't be me, don't start fires in your oven or smoke things unintentionally... it's just not a great plan, that's all. Thanks for coming to my Ted Talk.

Apple Galette

1 Pie Crust
1 1/2 pounds baking apples (about 3 large apples), peeled and cut into 1/4-inch thick slices
5 tablespoons (63 grams) lightly packed light brown sugar
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon fine salt
1/2 teaspoon vanilla extract
1 large egg, beaten
Coarse sugar, for sprinkling
Vanilla ice cream, for serving if desired

Directions
Line a rimmed baking sheet with parchment paper.
Remove the pie crust from the fridge to soften slightly while you prepare the filling.
Gently toss apples, sugar, lemon juice, cornstarch, cinnamon, ginger, salt, and vanilla together in bowl.
Roll out the prepared dough into a 13-inch circle on lightly floured counter, then transfer to prepared pan.
Pick up the apples from the bowl, leaving the excess juices behind, and arrange them in center of dough, leaving 2-inch border around edge. Carefully grasp 1 edge of dough and fold up 2 inches over apples. Repeat around circumference of tart, overlapping dough every 2 inches; gently pinch pleated dough to secure, but do not press dough into fruit.
Place in the fridge and chill while you preheat the oven. Adjust oven rack to lower-middle position and heat oven to 375 degrees. If you have a baking stone, place on the rack to preheat with the oven.
Once preheated, beat the egg with a splash of water. Brush all over the unbaked crust. If desired, brush about 1 tablespoon of the remaining apple juices over the apples. Sprinkle the galette all over with coarse sugar. Bake until crust is deep golden brown and fruit is bubbling, 50 minutes to 1 hour.
Using two spatulas, carefully transfer the baked galette (still on parchment) to a wire rack and let tart cool for 10 minutes.
Loosen tart from parchment and carefully slide onto wire rack using two spatulas; let cool until warm, about 30 minutes. Cut into wedges and serve with vanilla ice cream, if desired.
Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Refresh in a 300°F oven for 5 to 10 minutes before serving if desired.