Galette with apples and bacon

Ingredients:

• 6 slices of bacon
• 1/2 cup sugar
• 4 apples of different varieties
• 1 tbsp. freshly squeezed lemon juice
• 1/4 tsp ground cinnamon
• 1 beaten egg
• 1.5 tbsp and 1 tbsp wheat flour, plus a little more for sprinkling
• 5 tablespoons cold unsalted butter, cut into pieces
• Maple syrup

Preparation:

1. Prepare the cake base: In a large skillet over medium heat, cook the bacon for 6 minutes until crisp, turning occasionally.
   
   Place on paper towels. Pour 1 tablespoon of the rendered fat into a small bowl and chill in the refrigerator for 15 minutes.
2. In a food processor, finely chop 2 slices of fried bacon. Add 1.5 cups of flour and 2 tablespoons of sugar and mix. Add the cold bacon fat and mix again.
   
   Add the butter and mix until the mixture resembles coarse meal with pea-sized pieces.
   
   Pour in 4 tablespoons of ice water and knead the dough until smooth. Place the dough on plastic wrap and form it into a ball. Wrap the dough in plastic wrap and chill for 1 hour.
3. Line a baking sheet with parchment paper. Place the dough between two layers of floured parchment paper and roll it out into a circle 33 cm in diameter.
   
   Remove the top sheet of parchment, invert the dough onto the prepared baking sheet, and peel off the bottom sheet. Refrigerate the dough until ready to use.
4. Preheat oven to 190 degrees.
5. Prepare the filling: Peel the apples and cut into 0.5 cm thick slices. Place in a large bowl and mix with lemon juice, cinnamon, 3 tablespoons of sugar and the remaining 1 tablespoon of flour.
   
   Place the apple filling in the center of the dough, leaving a 5cm border. Lift the edges of the dough over the filling, pinching them together. Chop the remaining bacon into small pieces and sprinkle it over the filling.
6. Brush the edges of the dough with egg wash and sprinkle with the remaining 3 tablespoons of sugar. Bake the pie in the preheated oven for 50 minutes, until the crust is golden brown and the apples are tender. (If the filling starts to burn, cover it loosely with foil.)
   
   Remove the pie from the oven and brush the filling with maple syrup while it's still hot. Cool slightly before serving.