This apple and pumpkin galette from Sunset Magazine was amazing! Super easy to make, plus it looks beautiful and tastes even better than it looks. We’re probably going to use this for a Thanksgiving dessert, but don’t wait until Thanksgiving to give it a try!
Make the pie dough first. It needs to cool for 30 minutes while you’re preparing the filling. In a food processor, whirl 3 cups flour, 1 T sugar, and 1 1/2 tsp kosher salt. Then add 1 cup (2 cubes) of cold butter, cut into pieces. Pulse and then slowly drizzle in 2/3 cups cold water and pulse just until everything’s moist. Turn the dough out onto your counter and fold it all until a ball, gathering up any dry crumbs. Divide the dough into two pieces, wrap in plastic wrap and put in the fridge.
Roast the squash Slice a 1 1/2 lb peeled baking pumpkin into slices and lay on a baking sheet lined with parchment paper. Roast, turning halfway thru the process, until the pumpkin is tender when pierced.
Make the filling Slice 3 large green apples (after removing the cores, of course). You could peel them, but we didn’t bother. Mix them with 1 tsp ground cinnamon, and 1/4 tsp each ground nutmeg, cloves and salt. Add 3 T flour, 1 1/2 cups sugar and 1/3 cup brown sugar. Sprinkle with 2 to 4 T whiskey or bourbon and mix throughly.
Add the roasted pumpkin and stir it all together.
Shape the galette Roll out the pie dough. To make this as simple as possible, we laid out a sheet of parchment paper, put the chilled pie dough on top of that, and then a layer of clear plastic wrap on top of the dough. We rollered out the dough using the clear plastic wrap to prevent the dough from sticking to the rolling pin, and it worked like a charm. Roll the dough out to 1/4″ thick. Basically, you want the dough to be large enough that you can put all the filling in the middle and have enough edges to cover nearly to the center.
Put the filling in the middle of the dough and work your way around, folding the dough over the middle of the filling, letting the edges overlap. Brush a little water around the edges of the pie dough and sprinkle with sugar.
Pop the gallette in the oven at 375 for about 1 1/4 hours, until the edges are brown and the filling is cooked. If it looks like the filling is burning before the crust browns, cover the middle with a little hat of tinfoil.
The galette is good the day you make it, or store at room temperature for a day or two, covered on your counter.
- Half-recipe of Easy Pie Dough (recipe is right below)
- 1 1/2 lbs sliced, peeled baking pumpkin (or kabocha squash)
- 3 large Granny Smith (or other tart green) apples, cored and sliced
- 1 tsp cinnamon
- 1/4 tsp each nutmeg, ground cloves and salt
- 3 T flour
- 1/3 cup brown sugar
- 1 cup sugar
- 2 T bourbon or whiskey
- 2 T turbinado sugar
Easy Pie Dough
In a food processor, whirl together 3 cups flour, 1 T sugar and 1 1/2 tsp salt. Add 1 cup cold, cubed, unsalted butter and puslse into pea sized pieces. Drizzle 2/3 cup cold water over the crumbs and pulse until moistened. Turn dough onto your counter and gather it into a ball. Divide the dough in half, form each piece into a disc, wrap in plastic wrap and chill at least 30 minutes.
- 3 cups flour
- 1 T sugar
- 1 1/2 tsp kosher salt
- 1 cup cold cubed unsalted butter
- 2/3 cup very cold water