Cinnamon Apple Galettes with Cornmeal Crust

Steps

1. Make the crust: in a large bowl, whisk the flour, cornmeal, two-thirds of the granulated sugar and the salt; set the remaining third of the granulated sugar aside for topping.
2. Rub the butter into the flour mixture with your fingertips until some pieces are pea-sized and some are flattened flakes.
3. Drizzle in the ice-cold water a little at a time, tossing with a fork, until the dough holds together when squeezed.
4. Divide the dough in half, press each half into a flat disk, wrap, and chill for at least 1 hour.
5. While the dough chills, make the filling: toss the apple with the brown sugar, lemon juice, lemon zest, cinnamon, nutmeg and cornstarch in a bowl; set aside.
6. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment.
7. Roll each dough disk into a 12-inch round about 1/8 inch thick and move one round to each baking sheet.
8. Spread half of the applesauce over the center of each round, leaving a 2-inch border.
9. Lift the apple slices from their bowl and arrange half on each round in overlapping circles over the applesauce; discard any pooled juice.
10. Fold the dough border up over the edge of the apples, pleating as you go, leaving the center open.
11. Brush the folded crust with the egg, then sprinkle the reserved third of the granulated sugar over the crust and apples, half on each galette.
12. Chill the shaped galettes for 15 minutes so the butter firms up.
13. Bake for 40 to 45 minutes, until the crust is deep golden and the filling bubbles.
14. Cool the galettes on the sheets for 30 minutes so the juices set, then cut each into 6 slices.