Apple Galette

Martha came through for me again. This was stinkin' good. I'm telling you, pate brisee on the peach pie was divine, and so is the cornmeal pate brisee in this recipe. I have never made a better crust than these two recipes. I have finally settled on my go to pie crusts!

Again, the recipe for the crust came from Martha Stewart's Baking Handbook.

Cornmeal Pate Brisee:

2 cups all purpose flour

1/2 cup cornmeal

1 teaspoon salt

1 teaspoon sugar

2 sticks (1 cup) unsalted butter, cold, cut into small pieces

1/4 to 1/2 cup ice water

Place the flour, cornmeal, salt and sugar in the bowl of a food processor, and pulse until combined. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine still running, pour the ice water through the feed tube in a slow, steady stream until the dough just holds together - not more than 30 seconds!

Turn out the dough onto a clean work surface and form into a disk. Wrap and refrigerate at least 1 hour or up to 1 day before using. (This dough can be frozen, wrapped well in plastic, for up to three weeks before using.)

Apple filling:

6-8 apples, peeled, cored and sliced

cinnamon and nutmeg to taste

1/2 cup granulated sugar

1 tablespoon lemon juice

2 tablespoons cornstarch

Glaze:

one egg

sugar

Optional sauce:

1/4 cup butter

1.5 tablespoons all purpose flour

1/4 cup white sugar

1/4 cup brown sugar

Directions:

Make and chill the cornmeal pate brisee. Once it is chilled roll it out to a 14 inch round and place on a large parchment-lined baking sheet. Refrigerate until ready to use, up to one hour. Make the apple filling. Place the filling in the middle of the crust, leaving a 2 inch border all around. Fold the border over the apple mixture, overlapping where necessary and gently pressing to adhere the folds. Brush with the egg and sprinkle with sugar. Bake at 375 until the crust is golden brown and the juices are bubbling, about 1 hour. About 50 minutes in I added the optional sauce because the apples looked a bit dry. To make the sauce boil the ingredients listed above and pour over the galette.

Serve warm or at room temperature.

Enjoy!