Liz's Rustic Apple Galette for 2

NOTES:
1. The pie crust is based on Jane's.
2. This recipe combines a few different ones.
3. If possible, use fresh thyme--about 2-4x as much as dried thyme. Place some of the thyme among the layers of apple slices as you go.
4. Our freezer began to freeze the water after just 35-40 minutes!
5. You should be able to divide the dough into two balls or discs and refrigerate them separately so they can be ready to use for smaller pies.
6. One video that Liz saw suggested rolling the dough out between two sheets of plastic wrap. That minimizes the amount of flour that's introduced to the dough, which in turn helps keep it flakey.  This is one way of how this recipe for pie crust differs from Jane's.
7. Despite the number of steps and ingredients below, the recipe moves along pretty quickly.
8. Serve with ice cream or whipped cream.


INGREDIENTS:

PIE DOUGH
1 cup flour
1/3 cup vegetable shortening
2 Tbl cold but not frozen butter, separated into individual Tbls
1/4 tsp salt
4-5 Tbl ice water

FILLING and TOPPING
1 to 1-1/2 apples, erring on the tart side if possible (ex. 1/2 Granny Smith; 1/2 Honeycrisp)
1/2 Tbl dark brown sugar (more, if you like things on the sweet side)
up to 1/8 tsp cinnamon
2 sprinkles of nutmeg
8-10 sprigs (1-1/2 tsp?) of fresh thyme or other herbs (ok to prepare ahead of time)
OPTIONAL: Lemon zest or lemon juice (from 1-2 slices of lemon)

Plastic wrap
Baker's rolling pin (equal diameter the entire length of the pin)
A small, low-sided baking dish


PREPARATION:

1. Half an hour before starting to make the dough, put a ramekin of water in the freezer to get cold.

2. In a large bowl, mix the salt and flour together.

3. Cut shortening and 1 Tbl of the butter into dry ingredients using a pastry dough blender until the dough is fairly coarse, with pieces about the size of small peas. (It's okay if some of the mixture is still more flour-like.)

4. Add ice water a tablespoon at a time until the crust sticks together.  The dough should be cohesive and a bit sticky and uncomfortable to hold.  IMPORTANT: handle the dough as little as possible--the less you handle it, the flakier it will be.

5. If you want to make two smaller pie crusts, split the dough at this point and wrap and refrigerate half of it for later.

6. Form dough into a round disk about an inch or so thick. Place it between two sheets of oversized plastic wrap.

7. Roll the dough until it is about 1/8"-1/16" thick (Jeanne prefers the thinner dough), and about 1" bigger than the baking dish you'll be using.  NOTE:  Occasionally lift up the upper plastic wrap and gently replace it on the dough. This prevents the plastic from being rolled into the dough.

8. Oven to 400; rack on middle shelf.

9. Grease the baking dish you are using and carefully place the rolled out dough onto the dish, cutting away any excess and saving those bits to use decoratively later.

10. Feel free to crimp or pinch the edges of the dough.  Set aside.

11. In a ramekin or very small bowl, mix the brown sugar, cinnamon, and nutmeg. Set aside.

12. Mince the herbs and set aside.

13. Peel the apples you will be using and slice them 1/8" thick or thinner. Place one layer of apple slices on the prepared dough; top with some of the fresh herbs.

14. Repeat the layers of apple slices and fresh herbs 2-3 more times, leaving some of the herbs for a final step later.  OPTIONAL: Add lemon juice or lemon zest.

15. Sprinkle the brown sugar mixture over the apples and then add decorative strips with excess dough.

16. Melt remaining Tbl of butter and brush onto apples, rim of crust, and decorative strips.

17. Add remaining herbs on top.

18. Bake at 400 for 25-30 minutes until golden.  Serve with ice cream or whipped cream if available.