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.
Apple Pumpkin Galette
LouisePearl Posted: 11/01/12
emilyrefi Posted: 11/24/12
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.
bakersdozen13 Posted: 11/12/12
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.
DaphneHS Posted: 12/09/12
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.
buckarina Posted: 09/29/12
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.