Serves 8 to 10
Ingredients for dough
 
1 cup all purpose flour
 
1 stick unsalted butter (4 ounces), cut into small pieces and placed in freezer for 5 minutes
 
Pinch salt
 
2 to 3 tablespoons of cold water
 
Combine flour, butter and salt in the bowl o
 
Slowly add water until the dough comes together in a ball.
 
Turn out on a lightly floured surface and knead quickly with the heel of your hand to further blend the flour and butter.
 
Gather the dough into a ball, then flatten into a disk.
 
Wrap well in plastic wrap and chill for fifteen minutes.
 
Flour a work surface and rolling pin.
 
Roll the dough to a 13-inch circle and refrigerate on a baking sheet until ready to use.
 
Dough can also be frozen at this point, well-wrapped on the baking sheet, for up to 48 hours.
 
Ingredients for filling
 
1 pound baking apples, peeled and cut into 1/8-inch-thick slices, reserving the trimmings
 
2 tablespoons sugar
 
2 tablespoons apple brandy (I recommend Clear Creek apple brandy from Oregon or Boulard calvados from Normandy)
 
¼ cup water
 
2 teaspoons unsalted butter, cut into thin slices (keep in freezer until ready to use)
 
¼ cup currants soaked in apple brandy
 
Apple syrup, (see directions below)
 
Preheat oven to 350 degrees.
 
Toss the sliced apples with 1 tablespoon of the sugar and 1 tablespoon apple brandy.
 
Remove the galette dough from the refrigerator (or freezer) and allow to soften enough to be pliable.
 
Arrange the apple slices in overlapping concentric circles, leaving a two-inch border.
 
Fold the dough up and over the edges of the fruit and sprinkle the remaining tablespoon of sugar over the fruit and the dough.
 
Scatter the butter shavings over the fruit and place in oven for 30 minutes.
 
Meanwhile, In a small saucepan, warm the currants in ¼ cup water and 1 tablespoon apple brandy, bringing to a simmer over low heat.
 
Remove from heat and allow to soak for 15 minutes, then drain.
 
Remove galette and sprinkle currants over the top.
 
Return to oven for another half hour, rotating the baking sheet for even browning.
 
While galette finishes baking,  place reserved apple peels and cores in a medium saucepan with one cup water and one cup and simmer until it achieves a syrupy consistency.
 
Strain and keep refrigerated until ready to serve.
 
For presentation, cut galette into wedges and accompany with vanilla ice cream or whipped cream.
 
Drizzle the apple syrup over and around.