1/2 of a basic pie crust
1 1/2 pounds apples, peeled, cored, cut into 1/8-inch-thick slices (I used 3 medium-large apples)
4 tablespoons sugar, divided
1 teaspoon finely grated lemon peel
1/4 cup apricot preserves
Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes.
Preheat oven to 450°F. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Sprinkle with lemon peel and 2 tablespoons sugar. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Sprinkle crust edges and apples with remaining 2 tablespoons sugar.
Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide galette still on parchment paper onto a cooling rack. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature.
Recipe adapted from Epicurious.com