Name: La Galette Perougienne (Sugar Pie)
Ingredients: 1 pk Active dry yeast; 1/3 c Lukewarm water; 2 1/4 c All-purpose flour; 2 tb Sugar; Grated zest of 1/2 lemon; 3/4 ts Salt; 6 tb Chilled unsalted butter; 1 Whole egg; 1 Egg yolk; 5 tb Frozen unsalted butter; 1/4 c Sugar

When I speak of “means,” I have in view Bible-reading, private prayer, regular attendance on public worship, regular hearing of God’s Word, and regular reception of the Lord’s Supper. I lay it down as a simple matter of fact, that no one who is careless about such things must ever expect to make much progress in sanctification. I can find no record of any eminent saint who ever neglected them. They are appointed channels through which the Holy Spirit conveys fresh supplies of grace to the soul, and strengthens the work which He has begun in the inward man. Let men call this legal doctrine if they please, but I will never shrink from declaring my belief that there are no “spiritual gains without pains”… Our God is a God who works by means, and He will never bless the soul of that man who pretends to be so high and spiritual that he can get on without them.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs		Pies, Desserts	1	Servings

INGREDIENTS

1	pk	Active dry yeast
1/3	c	Lukewarm water
2 1/4	c	All-purpose flour
2	tb	Sugar
		Grated zest of 1/2 lemon
3/4	ts	Salt
6	tb	Chilled unsalted butter
1		Whole egg
1		Egg yolk
5	tb	Frozen unsalted butter
1/4	c	Sugar

INSTRUCTIONS

DOUGH
TOPPING
1. Combine the yeast and a pinch of sugar with the lukewarm water and stir
until the yeast dissolves. Let stand for about 5 minutes, or until foamy.
If the yeast doesn't foam, begin again with fresh ingredients. 2. Place the
flour, sugar, zest and salt in a food processor. Process, turning the motor
on and off several times, to mix well. Remove the processor top and slice
the butter by 1/2 tablespoonfuls, into the container. Turn the machine on
and off serveral times, until the bits of butter are no longer discernible.
3.  Lightly beat together the egg and egg yolk. With the motor running, add
the yeast mixture to the processor and immediately add the egg. Process for
45 seconds to knead the dough. 4. Form the dough into a ball and set it in
a lightly floured bowl. Sprinke the top of the ball lightly with flour.
Cover the bowl with plastic wrap and let stand at room temperature for
about 1 1/2 hours, or until doubled in bulk. 5. Preheat the overn to 425
degrees. Adjust the oven racks to both the lowest and highest positions in
the oven.  Place the dough on a lightly floured surface and flatten evenly
with your hand. With a rolling pin, gradually press out the dough into a
19-inch circle.  Fold the dough in quarters, center the point in a 17-inch
pizza pan, and unfold the dough to cover the pan. Fold a 1/2-inch rim of
dough inward to make a neat border, and make a decorative edge. 6. Make the
topping:  With a swivel-bladed peeler or sharp knife, shave the frozen
butter evenly over the dough, right out to, but not on, the border.
Sprinkle with the sugar. 7. Set the galette on the lower oven rack and bake
for about 6 minutes, or until the border is lightly browned and the surface
bubbles.  Increase the heat to 475 degrees and move the pan to the higher
oven rack.  Bake for about 4 minutes, or until the top surface is browned
in parts. 8.  Slice into wedges and serve. The galette should be eaten
while hot and soft.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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