Apple Galette with Cornmeal Crust


So this is definitely the coolest kitchen gadget ever. It’s not high-tech, it doesn’t take up a ton of space, and it dates back to the late 1700s! My dad had one when I was a kid and I used to love turning the crank and playing with the resulting perfect spiral-cut apples. When I saw this one in a secondhand store for only $3.99 I knew it would be coming home with me.



Aside from my daughter thinking that spiral apples are just as cool as they were when I was a kid, I wanted to find some other reason to use this thing, so I decided to whip up a dessert. I’d intended to make a crisp, but for some reason my girl was insistent that I make pie. I figured that a galette would meet her requirements, so I combined a few different crust concepts to make this cornmeal pastry that’s nice and buttery, with just enough crunch from the cornmeal to make it interesting. Folded around a mound of tender, cinnamon-spiced apples, it made for a lovely dessert.

Apple Galette with Cornmeal Crust

For crust:

1 3/4 cups flour

1/4 cup cornmeal

1/4 tsp. salt

1/4 cup sugar

12 tbs. butter, cold

1/3 cup milk, cold

1. Mix together flour, cornmeal, salt, and sugar.

2. Cut in 4 tbs. of the butter until the flour looks like cornmeal. Then cut in the rest of the butter until it’s in pieces that range from about 1/2″ to 1/4″. (you can also use a food processor for this step)

3. Mix in milk, 1 tablespoon at a time, squeezing the mixture in your hand until it barely holds together to make dough. You may not use all of the milk, but that’s okay.


4. Roll out dough into a thick rectangle and fold in thirds. Turn 90 degrees, roll out again, and fold again. Wrap in plastic and chill for at least 1 hour.


For filling:

4 cups peeled, sliced apples

1 tsp. ground cinnamon

3 tbs. sugar (to taste, depending on how sweet your apples are)

1 tbs. lemon juice

Mix all filling ingredients and let sit for 30 minutes to let the juices come out.

To assemble:

1/3 cup cornflakes or 3 tbs. panko breadcrumbs

1 egg

Coarse sugar

3 tbs. apricot jam

1. Preheat oven to 400 degrees F.

2. Roll out chilled dough into a rough circle about 15″ in diameter. Transfer circle to a foil- or parchment-lined baking sheet. Don’t forget to transfer it now or you’ll never get it moved later!

3. Sprinkle a layer of cornflakes (slightly crushed) or panko in the center of your crust. This is to soak up any extra juice and keep your bottom crust crispy rather than soggy.

4. Mound apples in the center of the dough (leaving juice behind in bowl if possible), and fold dough over the edge of the pile, pleating as necessary.

5. Brush edges of crust with beaten egg and sprinkle with coarse sugar.


6. Bake for 30-40 minutes, until crust is golden brown.

7. Heat apricot jam in microwave until liquid. Brush over the apples of the still-hot galette.


7. Cool approximately 15 minutes before slicing. Enjoy warm, at room temperature, or cold.

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