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1
Make the crust In a food processor, pulse the 2 cups of flour with the salt.
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2
Add the butter and pulse until the pieces are the size of small peas.
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3
Sprinkle the water on top and pulse until the dough just comes together.
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4
Turn the dough out onto a work surface, gather up any crumbs and pat into a disk.
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5
Wrap in plastic and refrigerate until well chilled, 1 hour.
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6
Meanwhile, make the streusel Preheat the oven to 400.
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7
Spread the walnuts in a pie plate and bake for about 8 minutes, until lightly browned.
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8
Let cool, then chop.
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9
In a medium bowl, whisk the flour with the brown sugar and salt.
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10
Add the butter and, using your fingers, pinch it into the dry ingredients until the mixture resembles coarse meal.
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11
Add the walnuts and pinch the streusel into clumps.
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12
Refrigerate until chilled, about 15 minutes.
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13
Make the filling Line a rimmed baking sheet with parchment paper.
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14
In a large bowl, toss the apples with the pears, 1/4 cup of granulated sugar, the salt and lemon juice.
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15
On a lightly floured work surface, roll out the dough to a 19-by-13-inch oval.
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16
Ease the dough onto the prepared baking sheet.
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17
Mound the filling in the center of the oval, leaving a 2-inch border.
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18
Sprinkle the streusel evenly over the fruit and fold the edge of the dough up and over the filling.
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19
Brush the crust with the egg wash and sprinkle evenly with granulated sugar.
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20
Bake the galette for 45 to 50 minutes, until the fruit is tender and the streusel and crust are golden brown.
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21
Let the galette cool.
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22
Dust with confectioners sugar, if using, before serving.
