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1
For the crust:
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In a large bowl mix together the flour, sugar, and salt. Add the cubed butter, and either with your hands or in a food processor (not with your hands in the food processor-haha), work the butter into the flour mixture until it resembles coarse crumbs.
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3
Mix in the buttermilk 1 or 2 tablespoons at a time, adding just enough so that the dough comes together. It should be very crumbly.
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Gather the dough together and cover with plastic wrap. Refrigerate for at least one hour, or overnight.
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5
In one bowl mix together the apples and half of the flour, sugar and lemon juice amounts; then mix in all of the cinnamon. In another bowl, mix together the berries, and the other half of the flour, lemon juice and sugar.
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Divide the dough into 4 equal pieces. Place one piece of the dough between two pieces of wax paper or plastic wrap. Roll the dough into about a 10-inch circle.
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Take off the top piece of wax paper, and lay the circle on a greased baking sheet. Peel off the other piece of paper. Arrange about 1/4 of the apple slices on top of the dough. Add about 1/4 cup of berries. Fold the dough around the fruit leaving some of the fruit in the center exposed. Repeat for the other 3 pieces of dough.
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Refrigerate the galettes for at least 30 minutes before baking.
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Preheat the oven to 375 F.
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Whisk together the egg and buttermilk in a small bowl and brush the mixture over the crust of the galettes. Sprinkle with raw sugar.
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Bake at 375 F for 15 minutes, then lower the heat to 350 F and bake for another 15-20 minutes, until the crust is golden brown. Remove them from the oven. Let them cool and enjoy!
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Crust adapted from The Candid Appetite.
