Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Pull your pie dough out of the fridge and let it warm up slightly so it is easier to roll out.

Peel and thinly slice the apples. If the apples are too thick they will not bake down and soften properly.

Measure out the flour, cinnamon, sugar, lemon juice and salt and toss with the sliced apples.

Crack egg and remove yolk and reserve for another use. Add 1 tablespoon of water to egg white and mix together with a pastry brush.

Preheat the oven to 350°F.

Roll out pie dough into a rough circle, about 30 centimeters diameter, adding additional flour on the bottom and top of the dough to prevent it from sticking to your work surface.

Place the rolled out dough on a parchment lined baking sheet (it is okay if the edges hang over the pan slightly, they will be folded in).

Place the apple mixture in the middle of the dough, spreading it out evenly and leaving roughly 4 inches on all sides from the edge of the dough.

Fold over the edges of the galette into the center, in about 6 folds, to look like a hexagon. Brush the top of the galette pastry with the egg white wash.

Bake the galette in the oven for 30 – 35 minutes, until crust is shiny and golden brown.

Let cool slightly and then cut into wedges and serve.