Makes 4-6 servings
Roll out pastry to 12” diameter. Refrigerate to rest.
Mix the apples, brown sugar, cinnamon, and vanilla in a large bowl.
Take pastry out of the refrigerator. Arrange the apples around the pastry, leaving 2” diameter border around. Working all the way around, fold the border up and over the filling, pressing the dough together where it overlaps.
Once finished, place the galette back into the refrigerator to rest.
Light the Cru oven.
Before baking, brush the pastry with a beaten egg. Sprinkle Demerara sugar all around. Bake.