In this simple recipe, apples are tossed with warm spices and orange zest, enveloped in a flaky crust, and topped with a crunchy and buttery streusel. It's a sweet treat that is perfect for breakfast, brunch, or dessert!
In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water, mixed with lemon juice or vinegar, over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate for at least 30 minutes.
Mix the Streusel
Mix the flour, sugar, cinnamon and salt. Cut the butter in with a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
Make the Filling
Peel, halve and core the apples and slice them crosswise ¼ inch thick. Toss with the sugar and cinnamon and the orange zest.
Preheat the oven to 400°. On a lightly floured piece of parchment paper, roll out the pastry to a 14-inch circle. It will overhang the short sides of the paper. Transfer to a large rimmed baking sheet. Spread the apples over the pastry to within 2 inches of the edge.
Drizzle the honey over the apples. Dot with the pieces of butter and sprinkle with the streusel. Fold the pastry edge up and over the apples to create a 2 inch border. Chill the galette for 15 minutes while you preheat the oven to 400°F.
Whisk an egg with one teaspoon of water. Brush the folded pastry dough with egg wash and sprinkle lightly with granulated sugar.
Bake the galette at 400°F for about 1 hour, or until the pastry is nicely browned and crisp and all of the apples are tender.
Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
To store, place galette on a covered cake stand or wrap in plastic wrap . Your galette is good at room temperature for 2-3 days, or refrigerated for 3-5 days.