Tess' Gallete

• 1x pie crust
• 1lb (about four large pieces of fruit) apples, peaches or the like
• 4T butter, cubed
• 1t corn starch
• lemon juice
• pinch salt
• pinch salt, nutmeg, lemon juice, almond extract etc.
• sugar for sprinkling
• egg for brushing

1. 1. Chop fruit, add a bit of sugar to it and let rest in bowl for 30 minutes.
2. 2. When juices have collected, place fruit into sifter and place over measuring cup. let 1/8C juice collect, about 30 minutes
3. 3. Roll pie dough and place in fridge
4. 4. Place dough on rimmed 11/4 sheet
5. 5. Add corn starch to juices and stir to combine / dissolve.
6. 6. Add juice to fruit, stir and then add fruit mixture to crust.
7. 7. Dot with butter
8. 8. Fold dough up the sides of the mound and glue with egg
9. 9. Brush gallete with egg white and sprinkle with sugar.
10. 10. Bake at 425 for 25 minutes until deep golden
11. 11. Turn oven down to 375 and bake for another 15 minutes.
12. 12. Let the gallette cool for two hours

crust, apples, t butter, corn starch, lemon juice, salt, salt, sugar, egg

Taken from www.epicurious.com/recipes/member/views/tess-gallete-58393029 (may not work)