Inspiration from Jacques Pepin: Apple Galette

Apple picking leads to the best desserts.  I chose to make an apple galette, thanks to Chef Pepin.

You'll Need:
For the Dough...
- 1 stick plus 2 Tablespoons cold butter, cut in cubes
- 1/3 cup ice water
- 1 tablespoon sugar
- 1 and 1/2 cups flour
- pinch of salt
- 1/4 teaspoon cinnamon
- waxed paper
- food processor (it is possible to do this with a pastry cutter, not recommended)
For the filling...
- about 4 apples, any variety ( I used York)
- 2 Tablespoons sugar
- 1/2 teaspoon cinnamon
- 2 teaspoons honey
- 1-2 tablespoons butter
- just a pinch of freshly grated nutmeg
- a sheet pan with a sprinkling of cornmeal on it

Get out your food processor, fitted with blade and add the dry ingredients, give it a whirl.


Add the butter and pulse for about 10 seconds, until the mixture is in small clumpy pieces.


Add the water while you run the processor, and mix until combined, don't over mix, just until larger crumbs form.


Dump the mixture onto a piece of waxed paper and form into a disc, wrap it up in the waxed paper.  Then place in the refrigerator until you are ready to use, it can be kept over night.


Start cutting the apples.  About half of them should be slices, 1/4 inch thick, the rest chopped in small pieces. All should be peeled.  Also, preheat the oven to 400(F).


Mix together the cinnamon and sugar with the sprinkling of fresh nutmeg.


Grab the dough from the fridge, roll it to about 1/4 inch thickness on the sheet pan and spread the chopped apples within about an inch of the edge.  Drizzle honey over the chopped apples.


Now, spread the thinly sliced pieces how ever you like over the chopped apples, covering them with the cinnamon sugar as you go. Then, fold up the sides and add that last bit of butter around the top.  The cinnamon sugar can also go on the pastry.


Bake for about 1 hour until pastry is browned and apples are tender.

Enjoy!  Great with whipped cream or vanilla ice cream!

Fact of the Matter: Fresh ingredients are the best.

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