Simple apple galette

Last week I had promised you all that I would post the recipe for an apple galette. Well, here it is. This recipe is so easy even a child could do it. I found the recipe on smitten kitchen. It seemed easy enough, but I made a few changes to it.
Simple Apple Galette
Adapted from the smitten kitchen
Makes one 4 inch pie
Ingredients
For the pate brisee:
1 1/4 cups - All purpose flour
1/2 cup - cold butter (cut into cubes)
1/4 tsp - salt
1 tsp - sugar ( add another teaspoon if you want it sweeter)
2 tbsp to 1/4 cup - very cold water
For the apple filling:
2 nos. - granny smith apples (green apples, you can use any other firm apple like fuji, washington or golden delicious)
1 tbsp - softened butter (cut into cubes)
2 tbsp - granulated white sugar
1/2 tsp - cinnamon powder
1/4 tsp - nutmeg powder
1 tbsp - lemon juice
1/2 tbsp - lemon zest
For the apple and lemon syrup:
the peel and cores of the 2 apples
1/4 cup - granulated white sugar
2 tbsp - water
1 tbsp - lemon juice
1/2 tbsp - lemon zest
Instructions:
For the pate brisee:
1. Mix the flour, sugar, salt and the butter using your fingertips, until the mixture resembles coarse breadcrumbs.
2. Make a well in the center of the flour mixture and pour in 3 tbsp of water. Mix well until you have a smooth dough. The dough should be soft and smooth to touch.
3. If the dough feels crumbly, add another tbsp of water ( no more water after this) and mix till smooth.
4. Immediately wrap the dough in cling wrap and refrigerate for 30 mins before using.
For the apple galette:
1. Peel and core the apples and reserve them. Cut the apples into thin slices.
2. Mix the sugar, cinnamon powder, nutmeg powder and lemon zest and add to the apples. Pour the lemon juice over this.
3. Remove the chilled dough from the refrigerator and flatten it slightly. Place it between two sheets of cling film and roll into a circle slightly larger than your pie dish and 1/4 inch thickness. Place the rolled dough in the refrigerator for 10 mins.
4. Place the chilled rolled dough on a 4 in pie dish with extra dough hanging on the sides.
5. Place the apple filling inside the dough. Place the softened butter cubes on it. Now, fold the dough sides so that they overlap over the pie. It should be folded so that a small circle of folded dough is on the edges and a circular hole shows the apple filling.
6. Sprinkle 1/2 tbsp of sugar on the pie and bake in a preheated oven at 180°celcius for 30 - 40 minutes. Watch so that it doesn't burn. Once done, remove from the oven and allow to cool.
The apple and lemon syrup: (to be made in the last 10 mins of baking time)
1. Place the cores and peels in a pan with the sugar, lemon juice, and water. Bring to a boil. Remove the peels and cores, add the lemon zest and return to heat, until its syrupy. Take off heat, cool slightly and then pour over the apple galette. Cut and serve with a dollop of ice cream or eat as it is.
I can assure you, one bite of this galette is definitely not enough.
Enjoy! And until next time happy baking :)