Salted-Butter Apple Galette With Maple Whipped Cream

• 1/4 cup (1/2 stick) salted butter
• 1/2 vanilla bean, split lengthwise
• All-purpose flour (for dusting)
• 1 pound baking apples (such as Pink Lady; about 2 large), scrubbed, sliced 1/8" thick
• 3 tablespoons dark muscovado or dark brown sugar
• 1 large egg
• 1 tablespoon granulated sugar
• 2 cups heavy cream
• 2 tablespoons pure maple syrup

1. Place a rack in middle of oven and preheat to 375u0b0. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5-8 minutes. Remove pan from heat and remove pod.
2. Roll out dough on a lightly floured surface into a rough 14x10" rectangle about 1/8" thick (alternatively, roll out into a 12" round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1 1/2" border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.
3. Beat egg with 1 teaspoon water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40-50 minutes. Let cool slightly on baking sheet before slicing.
4. Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.
5. Do ahead: Galette can be baked 2 days ahead. Store tightly wrapped at room temperature. Reheat slightly before serving.

butter, vanilla bean, flour, baking apples, brown sugar, egg, sugar, heavy cream, maple syrup

Taken from www.epicurious.com/recipes/food/views/salted-butter-apple-galette-with-maple-whipped-cream-51255600 (may not work)