June Apple Galette

Method

—Cornmeal Crust—

1 1/4 cup all purpose flour

1/4 cup cornmeal

1/2 tsp salt

1 stick of very cold butter 

6-8 tbs buttermilk 

1 egg

Coarse ground sugar

—Apple Filling—

5-6 June apples (or Granny Smith)

Apple Butter

Butter

Instructions

Preheat oven to 375°

In a large mixing bowl combine the all purpose flour, cornmeal, and salt. Stir to combine. Grate the butter into the flour mixture using a cheese grater. Use your spatula to evenly coat the butter with the flour mixture. Add the buttermilk in 1 tbs at a time until dough is evenly moistened but still crumbly. This is usually 6-8 tbs of buttermilk.  Carefully turn the dough out onto a lightly floured surface and knead it until it just comes together. 
With a floured rolling pin roll the dough out into a rectangular shape that is approximately 1/4 inch thick. Transfer the dough to a parchment paper lined baking sheet. This is most easily done by rolling it onto your rolling pin and then rolling it back out onto the parchment paper. Evenly coat the bottom of the dough with apple butter (approx. 1/2 cup) leaving roughly a 2 inch border around the edge. Slice apples and arrange on top of the apple butter. Fold the edges over the apples. Brush any exposed dough with an egg wash (egg - beaten). Brush apples with melted butter. Sprinkle apples and crust with coarse ground sugar.
Bake approximately 30 minutes or until crust has become golden brown and apples have softened. Allow to cool and serve with ice cream. Enjoy!