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1
Make the crust: Cook the bacon in a large skillet over medium heat, turning occasionally, until golden but still soft, about 6 minutes; remove to paper towels.
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2
Reserve 1 tablespoon of the drippings in a small bowl; refrigerate until cold, about 15 minutes.
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3
Pulse 2 slices of the bacon in a food processor until finely ground.
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4
Add 1 1/2 cups flour and 2 tablespoons sugar and pulse to combine.
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5
Add the chilled bacon drippings and pulse to combine.
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6
Add the butter and pulse until the mixture looks like coarse meal with some pea-size pieces.
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7
Drizzle in 4 tablespoons cold water and pulse until the dough just comes together.
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8
Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk.
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9
Wrap and chill until firm, at least 1 hour.
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10
Line a baking sheet with parchment paper.
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11
Roll out the dough into a 13-inch round between 2 sheets of lightly floured parchment.
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12
Peel off the top sheet of parchment, then invert the dough onto the prepared baking sheet.
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13
Peel off the sheet of parchment.
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14
Refrigerate the dough until ready to use.
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15
Preheat the oven to 375 degrees F. Make the filling: Peel the apples and slice 1/4 inch thick.
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16
Toss with the lemon juice, cinnamon, 3 tablespoons sugar and the remaining 1 tablespoon flour in a large bowl.
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17
Arrange the apples in the center of the dough, leaving a 2-inch border.
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18
Fold the edge of the dough over the filling, pleating as needed.
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19
Cut the remaining 4 slices bacon into bite-size pieces and sprinkle over the filling.
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20
Brush the crust with the egg and sprinkle the remaining 3 tablespoons sugar over the whole galette.
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21
Bake until the apples are tender and the crust is golden brown, about 50 minutes.
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22
(Tent loosely with foil if the filling gets too brown.)
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23
Remove from the oven and brush the filling with maple syrup while still hot.
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24
Transfer to a rack to cool slightly before serving.
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25
Photograph by Yunhee Kim
