Apple Cranberry Galette

What you need:

Pastry

1 1/4 cup pastry flour
1/2 cup butter
1/2 teaspoon salt
1/4 - 1/3 cup +/-  ice water

Combine flour and salt well.
Cut in butter until the flour looks like coarse meal with some bigger chunks of butter still left in it.
Add ice water, starting with 3T and mix until you get a dough ball that is neither too wet nor too dry.

Roll out on floured board to about 15 inches around and transfer to a 10 inch pie plate.  Don't cut off the edges.

Filling

5 good-sized apples, peeled and sliced.  I use Fuji most often.
2 T sugar
1 T flour
2 t cinnamon
1/4 cup dried cranberries
2 T butter
1/4 cup caramel apple butter, or just apple butter

Mix together for dusting the pastry:
1 T sugar
2 t cinnamon

Spread the apple butter in the bottom of the pie shell.

Combine sliced apples, sugar, flour and cinnamon and cranberries.
Dump into the pie shell and then dot with the butter.
Fold the edges of the pastry up and over the filling in a kind of rustic look.

Bake at 400* for 30 minutes. Take out of the oven.

Add custard filling (below) by pouring it into the hole in the top of the galette.

Spray the pastry with a little mist of water and then dust the edges of the pastry with the 1 T sugar and 2 t cinnamon mixture.

Bake an additional 10-20 minutes until the custard is set.

Remove from oven and cool.
Store in refrigerator until serving.


Custard Filling

1 egg
1 T melted butter
1 T sugar
1/2 t vanilla
1/4 cup 1/2 and 1/2