2 ½ cups all-purpose flour
1 ¼ teaspoons salt
2 tablespoons sugar
8 tablespoons margarine at room temperature, cut into 7 pieces
8 tablespoon pure vegetable shortening, cut into 7 pieces
4 ½ tablespoons ice water
¾ cups flour
¾ cup dark brown sugar
½ cup old-fashioned oats
6 tablespoons margarine, melted
3 McIntosh apples
Granny Smith apples
3/4 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons apricot preserves
1 egg yolk beaten with 1 teaspoon water
In a mixer or food processor mix flour, salt and sugar. Cut margarine and shortening into flour and mix until it resembles course meal. Sprinkle water over dough, 1 tablespoon at a time and blend with mixer or fork. Repeat until dough is moist enough to come together. Knead into a ball, flatten and shape into a disc. Wrap and chill for 30 minutes in refrigerator.
Prepare crunch topping. In bowl, combine flour, brown sugar, oats and melted margarine. Stir to combine and set aside.
Prepare the apple filling. Peel, halve and seed the apples. In bowl combine sugar, flour, cinnamon, and salt. Add apple slices and toss to coat.
Preheat oven to 375°. Remove dough from refrigerator. On slightly floured piece of parchment paper, roll the dough into 14-15 inch circle. Leaving a 3-4 inch border, brush apricot preserves over center of dough. Place 3/4ths of crunch over apricot preserves. Starting at outer edge of apricot, and working your way towards the center, lay the apple slices in concentric circles, going around and adding layers until all apples are used up. Using the parchment paper to help, fold the dough border over apples. The dough will cover 2-3 inches of the filling. Carefully slide the parchment paper with galette on to a rimless baking sheet. Brush the exposed dough with beaten egg yolk.
Bake for 25 minutes. Remove from oven and carefully cover dough with foil to prevent burning. Return to oven and bake 30 more minutes.