Easy and delicious, this galette was a light alternative to apple pie. Great served with a dusting of powdered sugar or a scoop of vanilla ice cream!

Apple Galette

1 single pie crust 
1/2 cup sugar
4 tsp cornstarch
2 tsp ground cinnamon
1/2 tsp nutmeg
1 egg beaten and mixed with 1 tbsp. water
3-4 cups thinly sliced, peeled apples (3 to 4 medium)
1 tsp. sugar
2 tbsp. chopped pecans or walnuts

Preheat oven to 450 degrees.  Line a large cookie sheet with parchment paper.  Roll out crust and place on paper in center of baking sheet.  In a large bowl combine sugar, cornstarch, cinnamon, and nutmeg.  Gently stir in apples.  Spoon apple mixture onto center of crust, spreading to within 2 inches of edge.  Fold crust edge over filling to form 2-inch border, pleating crust as necessary.  Dot with two tablespoons of unsalted butter if desired.  Brush crust edge with egg water mixture and sprinkle with sugar.  Cover crust with foil and bake 15 minutes.  Remove foil, sprinkle with pecans and bake 5-15 minutes longer, or u till crust is golden brown and apples are tender.