Make the apple butter:

1. Put everything in a medium saucepan and heat over medium, bringing ingredients to a simmer.
2. Reduce the heat to low and let the apples reduce and the liquid evaporates—stirring occasionally. This will take about 4 – 4 ½ hrs. Yes, that long. It is worth it. Let cool and store in a sealable container in the refrigerator until ready to use.

Make the dough:

1. Whisk together both flours, sugar, cornmeal, baking powder, and parmesan cheese in a large bowl. Add the sour cream and butter. Using your fingers break up the butter into small, pea-sized pieces, being careful not to overmix. Next, add the water, tossing to incorporate it into the mixture slightly.
2. Dump everything out onto a clean work surface. It is a shaggy dough, so don’t add any extra flour to the board. Work the dough with the heels of your hands, bringing in any loose bits and piling them together until you form a large hockey puck. Wrap it in saran wrap and let it rest in the refrigerator for at least an hour. It keeps awesome, so you can make this a day or two in advance.

Assemble and bake:

1. Preheat the oven to 425. In a large bowl, toss your sliced apples with the brown sugar, spices, salt, and cornstarch.
2. On a lightly floured surface, roll out the dough to a large circle. You’re looking for about a 10” round.
3. Spread an even, healthy layer of apple butter over the pie, leaving a ½ inch rim around the entire thing. I find about 4 large spatula scoops worth is perfect (not scientific, so feel free to play around.)
4. Layer the spiced apples onto the galette, starting at about ¾ inch in, going in circles and working your way to the center. Once all the apples are placed, spoon any leftover juice over the top. Fold the edges over and pop onto a baking sheet.
5. Wipe egg wash over the crust and bake for about 40 minutes. Let cool thoroughly and top with a few scoops of vanilla ice cream.