2-3 granny smith apples, peeled and cored
1 teaspoon lemon juice
1/2 brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons salted butter
1 Single All Butter Pie Dough
In a small saucepan, cook butter over medium heat. The butter should start to foam up, then start change color. Once it turns amber, remove from the heat and set aside to cool. Preheat the oven to 400 degrees. Slice the apples into 1/8" thickness and toss gently in a mixing bowl with the next three ingredients. Roll out the pie dough to about 1/8" thickness and place on a greased baking sheet. Arrange the apple slices over the dough- being sure to leave a 2" border of dough around the apples. Brush the brown butter over the apples. Fold over the excess dough, and brush the brown butter over the crust. Bake for 30 minutes (or until the crust is brown) on the middle rack of the oven. Allow to cool.
For the Cream:
1 cup heavy whipping cream, room temperature
3 tablespoons maple syrup
Pour the cream into a mixer set with the whisk attachment. Mix the cream on high. When the cream starts to foam up, slowly add the maple syrup. Continue to mix until the cream forms stiff peaks. Serve alongside the cooled galette.