Joy the Baker, a.k.a Joy Wilson, made waves among her many fans when she moved to Houston two years ago. She’s since relocated to the small town of Bellville, about an hour outside the city, and is making a home for herself as a new Texan. The blogger, social media star, and cookbook author shared the ingredients to her success with Houstonia as well as this apple galette recipe for y’all to make at home.

Method

• To make the pie crust, in a medium bowl, whisk together flour and salt.
• Add cold, cubed butter and, using your fingers (or a potato masher), work the butter into the flour mixture. Quickly break the butter down into the flour mixture; some butter pieces will be the size of oat flakes, some will be the size of peas.
• Create a well in the mixture and pour in the 1/4 cup cold water and vinegar. Use a fork to bring the dough together. Try to moisten all of the flour bits. Add a bit more water if necessary, but you want the mixture to be shaggy and not overly wet and sticky.
• On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.
• While the dough is in the refrigerator, make the filling. In a medium pot, melt the butter over medium heat. Add the apples, tossing to coat in the butter. Add the lemon juice, vanilla, sugar, cinnamon, nutmeg, and salt, and stir to combine. Continue to cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 3 to 4 minutes.
• In a small bowl, whisk the sugar and flour to combine. Add to the pot and stir well to combine. Stir constantly until the mixture thickens, 2 to 3 minutes.
• Let the filling cool completely (you can speed this process up by spreading it into an even layer on a baking sheet).
• To roll out the pie crust, on a well-floured surface, roll the crust a little under 1/4 inch thick and about 12 to 13 inches in diameter. Trim the shaggy edges to a smooth round circle.
• Spoon the prepared filling into a 10-inch cast iron skillet. Drape the pie crust over the filling, tucking the edges inside the skillet.
• Brush with egg wash. Preheat the oven to 400 °F and refrigerate the galette while the oven heats. Bake for 40 to 50 minutes until golden and bubbling, rotating once during baking.
• Remove from the oven, allow to cool for just a few minutes. Serve warm and with ice cream if you like.
  
  Note: The photo pictured is the same recipe divided between two six-inch cast-iron skillets.