Apple Ginger Galette

• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 3 tablespoons butter cold
• 3 tablespoons shortening or lard, cold
• 4 tablespoons ice cold water
• 3 Granny Smith apples medium-sized
• 1 lemon
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh ginger grated
• 1/2 cup granulated sugar
• 2 tablespoons all purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon all spice
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 egg
• 3 teaspoons water

1. In a medium bowl, mix the salt and flour with a whisk. Add the butter and shortening; using a pastry blender, mix them into the flour until it it resembles pea-sized pieces. Sprinkle water into the mixture, 1 tablespoon at a time, gently mixing with a fork until it holds together. If the dough is too dry, add the last tablespoon of water. Do not overwork the dough.
2. Press the dough together in the bowl and then turn out onto a lightly floured surface; press it into a disc. Wrap the dough in plastic wrap and place in refrigerator to chill for 2 hours.
3. Remove chilled dough from refrigerator and unwrap from plastic. Sprinkle a small amount of flour on the countertop surface, and lightly sprinkle the top of the pie dough with flour. Roll the pie dough into a 10-inch circle. Fold the dough in half, and transfer it to a baking sheet lined with parchment paper to allow easy transfer of the Galette to the Baking Stone.
4. Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 400u0b0F.
5. Peel, core and slice the apples into 1/4-inch slices.
6. In a small bowl, beat egg with water to make an egg wash; set aside.
7. Combine fresh ginger, lemon juice and lemon zest; mix together. In a large bowl, combine the sliced apples and the lemon/ginger juice. Mix the apples to coat with the lemon juice.
8. Mix the remaining dry ingredients in a bowl and pour over apples; toss the apples to cover with the sugar mixture. Spread the apples evenly over the center of the dough, keeping them 2 inches from the edge.
9. Starting at the top of the Galette, fold the edge of the dough toward the middle. Continue to fold the dough toward the middle with little creases every couple of inches. The apples in the middle of the Galette will be exposed and not covered by the dough. Use a pastry brush to brush the egg mixture over the edge of the dough to give it a shine.
10. Transfer the parchment paper with Galette to the preheated Baking Stone, and bake for about 30-35 minutes until apples are soft and crust is golden brown.
11. Remove Galette from oven by transferring it on the parchment paper back to the baking sheet. Cool for 20 minutes before serving.

flour, salt, butter cold, shortening, water, lemon, lemon juice, ginger, granulated sugar, flour, cinnamon, all spice, nutmeg, salt, egg, water

Taken from www.yummly.com/recipe/Apple-Ginger-Galette-2531667 (may not work)