Easy Apple Galette

Instructions for the pastry

• Combine flour, salt and sugar in a bowl and mix and set aside a large pie tin.
• Add butter and shortening and rub with your fingertips to create thick crumbs (different sizes are okay!).
• Slowly add water and vodka and mix until dough comes together. Don't over mix.
• Place dough on cling wrap or baking paper, wrap and place in the fridge for 30 minutes. If you leave it for longer, you'll need to let it rest on the bench until it's warm enough to handle. It should be cold but not hard.
• Knead dough until smooth (don't over-do it!) on a lightly floured bench.
• Roll out into 1 or 2 flat discs, or multiple small ones if you're making mini galettes.
• Preheat oven to approximately 180 degrees Celsius and line a large baking tray with baking paper.

Instructions for the filling

• Peel and core apples, then cut each one in half. Cut into very thin slices.
• Place apple into a bowl with butter, sugar, cinnamon, all spice, vanilla and cornflour, and toss to combine.
• Sprinkle plain flour evenly over the base of the pastry, then top with apple mixture. You don't have to drain the liquid in the apple mixture, but try to avoid adding too much liquid or the pastry may get soggy.
• Fold over the edges of the pastry, then sprinkle with a generous amount of raw sugar.
• Place in the oven and bake for approximately 20-40 minutes, depending on the size of your galettes and how thin the apple slices are. The pastry should be brown and firm to the touch, the apple pieces should be soft and the bottom of the pastry should be hard.
• Remove from the oven, cut into pieces and serve warm or at room temperature with ice-cream, caramel sauce or as is.