1 1/2 pounds sliced peeled baking pumpkin or kabocha squash
3 large Granny Smith apples (about 1 1/2 lbs.), peeled, cored, and sliced
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
3 tablespoons flour
1/3 cup brown sugar
1 1/2 cups sugar
2 tablespoons bourbon or whiskey
2 tablespoons coarse decorating or turbinado sugar
How to Make It
Set dough on lightly floured surface and roll into a large round about 1/8 in. thick. Transfer to a parchment-lined baking sheet and chill until ready to fill.
Preheat oven to 375° with a rack on bottom rung. Lay pumpkin slices on a greased baking sheet. Roast, turning once, until tender when pierced, about 10 minutes.
Mix apples, spices, salt, flour, both sugars, and bourbon until evenly coated. Add pumpkin and toss just to combine.
Pour apple filling into center of dough, leaving a 1 1/2-in. border. Fold edges over fruit, allowing dough to pleat as you go. Dip a pastry brush in water and brush folded edges of dough. Sprinkle edges with coarse sugar.
Bake galette until browned and bubbling, about 1 1/4 hours. Let cool before cutting.
This was very tasty and easy to make. I didn't have time to cook the pumpkin, though, so I just left it out and added more apple. The pie dough was really easy to make with just 4 ingredients that I already had in my kitchen. Tasted lovely. Our whole family enjoyed this perfectly spiced dessert with vanilla ice cream.
It was pretty good, an interesting take on classic pumpkin pie and very pretty. I used a gluten-free crust of my own recipe rather than the crust recipe provided. I would place a pan in the oven below the baking sheet to catch the drippings as the juices kind of bubbled out and made a mess... or maybe add tapioca to thicken the filling a little? Speaking of the filling, I agree with the other reviews, WAY too much, 2/3 of the filling would be just right. I used the extra filling to make a clafoutis that I liked better than the pie.
Wow, I agree with Louise that this recipe was not worth it, and there was an excessive amount of filling. Also, the timing was completely off since the recipe said it would take over an hour and I had to pull it out about 30 minutes early. I would not make this again or recommend.
I couldn't resist trying this, but it wasn't worth it. The crust didn't seem sufficient for the amount of filling, so I ended up ditching that crust and starting again with a regular double pie crust. I added butter in order to ensure thickening. The result was very good, especially with ice cream, but not as good as a regular apple or pumpkin pie.
This was so yummy! I definitely have fear of pie crust, but with this rustic approach any imperfections are forgiven. Even when I goofed and assembled the galette on the bread board instead of the baking sheet and had to off load the fruit, move the crust, and redo it on the baking sheet!! A BIG hit that I am definitely going to make a lot more.
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