Apple Galette - flour

Method

• To make crust:
• Place flour, sugar and salt into your food processor bowl. Pulse for 1 to 2 seconds to combine. Add the butter and shortening and pulse in one-second intervals, 8 to 10 times until it forms a sandy texture. Make sure not to over pulse. Add water 1 tablespoon at a time while pulsing the dough on and off to incorporate the water. The goal is to have it wet enough that it will stick together when pinched, but not so much water that it will be sticky. Pulse the food processor until the dough just comes together. Turn dough onto a piece of plastic wrap, wrapping the disc up tightly and refrigerate for at least 30 minutes.
• To make the pie:
• Preheat oven to 400 F. Unwrap the pie dough and put it onto a lightly floured work surface. Use a rolling pin to roll pie crust out so that it's about 1/4 of an inch thick and is in the shape of a circle. Transfer pie crust to a baking sheet. Set aside.
• Combine all ingredients for the pie filling, except the butter and jam, in a medium bowl. Stir so that the cornstarch dissolves and apples are all coated with sugar.
• Place apples in the center of the pie dough, leaving a two or three inch border around the outside of the crust. Moving around the circle, fold the pie crust up around the apples. Place butter pieces over tops of apples (the center will still be exposed).
• Bake pie for 35-40 minutes or until pie crust is a golden brown. When finished baking, remove pie from oven and brush a little bit of apricot jam over the crust so that it melts and forms a glaze. Now you're ready to eat!
• Pie crust from Dorie Greenspan