In a medium mixing bowl, sieve the flour, add salt and the chopped butter. Mix the ingredients with your hands.

Add water, vanilla, lemon juice, and apple cider vineagar, and knead the ingredients into a ball. Don't overwork the dough, knead it just enough to combine the ingredients together.

Wrap the dough in the kitchen foil and put it in the fridge for 30 minutes to an hour. (I divide my dough into two portions so I can use one now and another one later. It's also easier to work with two smaller pie crusts than a single large one.)

While the dough is in the fridge prepare the apples.

Also, preheat the oven to 190° Celsius or 375° Fahrenheit.

Wash, peal, and slice the apples into thin slices. Add brown sugar, cinnamon, and lemon juice, and mix them all together.

Take out the dough from the fridge and roll it into a circle of about 12 inches or 30 centimeters in diameter.

Using a fork, gently poke the dough in the middle, then Sprinkle the bread crumps, about 3 centimeters or 1 inch from the edge.

Place the apples in the middle, also about 3 centimeters or 1 inch from the edges.

Using your hands, fold the edges over the apple filling, leaving the middle open.

With a glazing brush, coat the edges with milk and sprinkle some cane sugar on top.

Place your shaped galette into the oven and bake it for 35-45 minutes.

Let it cool for 10-15 minutes and enjoy with a scoop of vanilla ice-cream.