Enjoy this five-ingredient, kid-friendly galette, or freeform tart, for a holiday or any night of the week dessert. Leave the peels on the apples for a pretty pop of color.

Ingredients

• ½ (14.1 oz) pkg Pillsbury ™ refrigerated Pie Crust, at room temperature
• 4 tbsp cinnamon sugar, divided
• 1 lb red apples
• ½ lemon, juiced
• 1 tbsp heavy cream

Steps

 1. Preheat oven to 375°F. Unroll the piecrust onto a sheet of parchment. Gently roll crust out to 11-inch diameter. Transfer crust on parchment to a baking sheet. Sprinkle 2 tbsp cinnamon sugar over crust.

 2. Halve and core the apples, then cut into slices. In a large bowl, toss apple slices with 1 tbsp cinnamon sugar, the lemon juice, and a pinch of salt. Arrange apples on dough, in a circular pattern if desired, leaving a 2-inch border around the edge. Working in 3-inch sections, fold edge of dough up over apples.

 3. Brush top of dough with the cream and sprinkle with remaining 1 tbsp cinnamon sugar. Bake 25–30 min., until crust is golden brown.

Tips

Top the galette with vanilla ice cream, whipped cream, or store-bought caramel sauce. For a Rosh Hashanah dessert, add a drizzle of honey.