For the Dough:
Begin by adding flour, sugar, cinnamon and salt into a blender or food processor. I used a heavy-duty Vitamix which did the trick. Pulse until combined and add spoonfuls of the coconut oil and blend well, adding cold water 1 tbsp at a time until the dough begins to mold together. Remove from blender or food processor and wrap in plastic wrap, and set in fridge for about 15-20 minutes. Next, preheat the oven to 375 degrees while you roll out the dough onto parchment paper and prepare the filling. When rolling out the dough into a circle, don’t worry about making sure it’s perfect – this is the beauty of galettes! Be sure to leave a 1″ border – enough to pinch in the sides of your crust around the galette filling. Once filled with the apple mixture, be sure to brush the dough with egg wash, top with turbinado sugar, pecans and drizzle extra caramel sauce at the very end.
For the Caramel Apple Filling:
Add your sliced Starr Ranch Growers Granny Smith apples to a medium-sized bowl and pour in the brown sugar, cinnamon and lemon juice. Mix gently with hands until apples are completely coated. Fill the middle of the crust with the apple mixture leaving a 1″ border. Begin to pinch the sides together until the filling is secured. Drizzle caramel sauce on the top of the apple mixture (not on the crust yet). Brush the crust with egg wash and top with sliced pecans and turbinado sugar. Back for 20-25 minutes or until golden. Remove and allow to cool slightly, and drizzle additional caramel sauce and top with vanilla bean ice cream. Enjoy!