Add the flour and cinnamon to the bowl of a food processor and pulse to combine.

Next add the butter and pulse just until it is broken up into the size of small peas. 

With the food processor on low speed, slowly add the cold water. Pulse just until all of the water is incorporated– the dough will not form a ball but that’s okay! 

Turn the dough out onto a lightly floured surface and use your hands to bring it together into a ball. 

Divide the dough into 4 equal pieces and shape each piece into a disc. Wrap each disc tightly with plastic wrap and place them in the fridge to chill for 30 minutes. While the dough chills, prepare the apple layer. 

Add the apples, brown sugar, cinnamon, lemon juice, and cornstarch to a large bowl and toss to combine. 

When the pie dough has chilled and the apple layer is ready, preheat the oven to 350F and line a large baking sheet with parchment paper. 

Roll out each dough disc on a lightly floured surface until it forms a ¼” thick circle– it should be about 8” diameter. 

Divide the apple mixture between the four galettes, making sure to pile the apples in the center of the crust, leaving at least 1” of space around the edge. 

Fold the edges of the pie crust over the apples and pinch the seams together so the crust stays in place. The pie crust will not cover the apples completely– that’s okay! 

(Optional) To make the crust extra golden brown and crisp, brush it with an egg wash and sprinkle it with coarse sugar.

Bake the galettes for 30-35 minutes or until the crust is golden brown and crisp. 

(Optional) Place the apricot jam and water in a small bowl and microwave for 30 seconds. Whisk to combine. Use a pastry brush to brush the jam on the apples to create a beautiful shine. 

Enjoy these galettes warm or at room temperature with fresh whipped cream or vanilla ice cream.