Rating: 3.5 stars
7 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 4

Basically an open-face pie, this galette is a great dessert for pie-phobes to make because the crust is so easy to handle--you don't even need a pie pan.

This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

cool:
2 hrs
total:
2 hrs
Yield:
Serves 8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

371 calories; calories from fat 23%; protein 3.2g; fat 9.6g; saturated fat 5.9g; carbohydrates 70g; fiber 2g; sodium 174mg; cholesterol 24mg.
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