*I used all-natural peanut butter that is not flavoured with salt or sugar. If you are using peanut butter spread, you can microwave it a little so that it's easier to spread.
INSTRUCTIONS
Preheat oven to 190C / 375F. Set aside a baking sheet.
Place the Basic Pie Crust on a large piece of parchment paper or silpat (if you have one). Place the plastic wrap on top of the dough and roll it out into a 13 x 9-inch rectangle. Chill in the refrigerator for 10 to 15 minutes.
While the dough is chilling, whisk peanut butter, maple syrup and salt together in a small bowl. Peel (if desired) and core the apples. Slice them thinly and toss in a bowl with flour and brown sugar.
Spread the peanut butter mixture on the dough, leaving a 1-inch border all around. Arrange the apple slices on the dough, overlapping them slightly. Fold up the crust border onto the apple slices. Sprinkle caster sugar all over the apple and crust border.
Cover the galette loosely with aluminum foil then bake for 35 minutes. Remove the aluminum foil and continue to bake for 10 to 15 minutes until the crust border is golden-brown.
Let cool slightly before serving - the galette is best served warm with whipped cream or a scoop of ice cream.