Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 8 to 10Total Time2 hrsCool Time2 hrsTotal Time4 hrs
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.

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.

Apple Pumpkin Galette