Apple Pumpkin Galette
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 recipe, and others like it, can be found in the article “The Recipes You Should Be Cooking in October.”
How to Make It
Step 1
1
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.
Step 2
2
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.
Step 3
3
Mix apples, spices, salt, flour, both sugars, and bourbon until evenly coated. Add pumpkin and toss just to combine.
Step 4
4
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.
Step 5
5
Bake galette until browned and bubbling, about 1 1/4 hours. Let cool before cutting.
Ingredients
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
Directions
Step 1
1
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.
Step 2
2
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.
Step 3
3
Mix apples, spices, salt, flour, both sugars, and bourbon until evenly coated. Add pumpkin and toss just to combine.
Step 4
4
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.
Step 5
5
Bake galette until browned and bubbling, about 1 1/4 hours. Let cool before cutting.
