Ingredients (for 6-8 servings)
1/4 c all-purpose flour, plus more for work-surface
½ recipe cornmeal Pate Brisee (recipe below)
1 lb apples, chopped
¾ c granulated sugar
pinch of salt
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
1 large egg, beaten
Turbiando or raw sugar for topping galette
1 T unsalted butter, cut into small pieces
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper, set aside. On a lightly floured work surface roll out pate brisse dough to a 14 inch round about 18” thick.
2. Place apples in a large bowl. In a medium bowl, whisk together sugar, salt, cinnamon, and nutmeg. Add sugar mixture to apples and toss until well coated. Arrange apple mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the fruit mixture overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough with egg, sprinkle with turbinado sugar, and dot with butter. Transfer to refrigerator and chill 15- 20 minutes.
3. Bake until crust is deep golden brown and juices are bubbling, 25-30 minutes. Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature - can be served with fresh whipped cream or ice cream.
Pate Brisse (Pie Dough)
Makes 1 double crusts or 2 single 9-10 inch pies
1. In the bowl of a food processor, combine 1/2 c corn meal, 2 1/2 c all-purpose flour, 1 t salt, and 1 t sugar. Add 1 c (2 sticks) chilled butter, cut into small pieces, and process until the mixture resembles coarse meal, 8-10 seconds.
2. With machine running, add 1/4 to 1/2 c ice water in a slow steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more that 30 seconds. To test, squeeze a small amount together. If it is crumbly, add more ice water, 1T at a time.
3. Shape dough into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen up to 1 month.