Firstly, Mill the flour. (You can mill the crust flour and filling flour all at once, or separately.)

To the freshly milled flour, add sugar and salt, then mix together.

I like to use frozen butter, and grate it right into my flour mixture. Alternatively, you can cut the butter into cubes, and use a pastry cutter or two forks to mix cut it into the flour mixture. Mix the butter into the flour until is resembles small pebble pieces.

Then, add the cold water a small amount at a time, and stir. Only add enough water to barely moisten the flour. You may need more or less than what is listed in the recipe. Just go by the texture of the dough. You can reference the video if necessary. You just want to be able to press the dough into a ball, and not be too sticky.

Once you can press the dough together, work it into a ball. Then, flatten into a disk. If it is very sticky and sticking to your hands, you may need to add more flour, this means there was too much water added. Wrap the disk in cling wrap and refrigerate for at least 1 hour. (If you are making this ahead, it can be refrigerated for up to 3 days.)

While the dough is chilling, prepare the apple galette filling. Wash & Slice the apples into 1/4 inch slices. Decide if you want to peel the apples or leave the peelings on, because that is personal preference.

Then, to the sliced apples, add brown sugar, 1&1/2 TBSP freshly milled flour (12g), lemon juice, cinnamon, and nutmeg together in a mixing bowl, and then stir to coat the apples in the mixture. Cover, and place in the fridge with the dough until it is ready to be worked with.

Line a 12 inch Pizza Pan with parchment paper to assemble the galette on.

Also, make sure you have room in your fridge for your 12 inch pizza pan, because the whole Galette will need to chill before baking. This chilling phase helps it to stay together, and not fall apart.

On a lightly floured worksurface, roll the crust dough into a 12 inch circle. Then, transfer the dough onto your parchment paper lined baking pan.

Then, place the apple mixture in the middle of the pie dough, and make sure to leave a 2-3 inch border with no filling around the edges of the dough. You can get creative and either dump the mixture in the middle for a "rustic" style. Or, you can arrange them n a design. You choose!

Gently start folding the edges up on the apple filling, overlap the dough sections as needed. Try not to tear or let you finger go through, this will cause the filling to "spill" out during baking. If this happens, try to press and repair any holes.

Once all the edges are folded up, the apple filling should still be showing in the middle.

Make your egg wash by whisking 1 egg and 1 TBSP milk, and brush it all over the dough mixture.

Then, sprinkle with coarse or Turbinado sugar as desired.

Cover, and then place in the fridge for at least 20 minutes, but no longer than 1-2 hours. Otherwise the filling will start to soak into the crust, and make it fall apart during baking.

Preheat the oven to 400*F.

Bake for 35-40 minutes, until the filling is bubbly, and the crust is golden brown.

Allow to cool for 15-20 minutes before slicing into the fresh milled flour apple galette.

Serve with a scoop of ice cream, a drizzle with caramel sauce, or just by itself! Yes, it's that good!