Easy fall inspired dessert using pre-made pie crust for this apple pecan galette. Use apples from your local orchard to make baking a fall family activity. 🙂
Greetings! My name is Roxana and I blog over at The Red Eye Baker. I’m a wife and mama to 4 kids, 2 girls ages 12 and 5 and 2 boys ages 9 and almost 2. Desserts are my jam, but I occasionally share some quick meals that were a hit with the family. I’d like to send some virtual hugs and a big thank you to Carolina for letting me hang out here at A Butterful Mind today! XOX
Let’s get on with the recipe shall we?
Rustic Apple Pecan Galette
My family and I went apple picking a couple weeks ago at a nice and quaint orchard right on the Illinois-Wisconsin border. It’s always fun watching our kids run around the orchard trying to find the “perfect” apple. Thanks to their eagerness and excitement it wasn’t long before our bag was full of fresh apples.
It seems natural to immediately think apple pie after bringing home a bunch of apples, but for me not so much. I certainly enjoy them, but I’m not the best at making them. Give me cupcakes, bake a cake, buttercream all the things… I’m cool, but a pie I just can’t seem to make as pretty as many of the other things I make. Then there’s the whole crust thing… all butter, all shortening, to use the food processor or not?!
A galette though is basically a rustic pie. I can handle rustic… I love rustic actually. To make things easier I just grabbed a ready-made pie crust for this Rustic Apple Pecan Galette, sliced up some apples and voila! Maybe not quite that easy, but you get the idea. 😉
I don’t know why it took me so long to try making a galette. This was easy and I didn’t have to worry about getting the crust all pretty in the pie pan or par baking it before filling it. I just may galette all the things now after this. LOL
I really enjoyed hanging out with you guys and I hope you enjoy this simple Rustic Apple Pecan Galette. For more check a few of my favorite fall desserts!
XOX Roxana – The Red Eye Baker
- 1 premade 12” pie crust, thawed
- 1 lb fresh apples (about 5 small apples), peeled, cored, and sliced
- 1 Tbsp lemon juice
- ¼ c sugar
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 Tbsp cornstarch
- ¼ c chopped pecans
- 1 Tbsp cold butter
- 1 egg beaten with 1 tsp of water
- About 1 tsp turbinado sugar
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- In a medium bowl, mix the sliced apples, lemon juice, cinnamon, nutmeg, salt, pecans, and cornstarch.
- Unroll the pie crust on the parchment lined baking sheet and pile the apples in the middle of the crust. Spread them out evenly leaving a 2” border of crust all the way around the galette.
- Begin on one side to fold the edge of crust up over the apples and keep going around folding a bit of the crust and crimping it over the previous fold you made.
- Cut the tablespoon of butter into small cubes and place them on top of the apples.
- Brush the crust edge with the beaten egg and sprinkle it with turbinado sugar.
- Bake in a preheated oven for 30 minutes or until the crust is a nice golden brown color.
- Slide the galette off the baking pan (keeping it on the parchment) onto a cooling rack and allow to cool completely.
- Slice and serve! Store any leftovers in a covered container in the refrigerator.
Roxana Boyden is the creator of The Red Eye Baker and can be found on Facebook, Instagram, Pinterest, and Twitter.