Apple Pecan Galette

10 Feb
Apple Pecan Galette

Apple Pecan Galette

We have never celebrated Valentine’s Day in our house, aside from a few gifts to our daughter when she was younger. But for those millions of others that do, perhaps this rustic yet eye-appealing galette will touch someone’s heart for Valentine’s dessert! I’ve been on a bit of an apple kick lately, seeing as apples seem to be one of the few decent items I can pick up in the produce aisle in the middle of winter. (We haven’t really had winter here this year, but that’s another story.)

Since I’m also the least likely person to ever attempt my own pastry-making, I of course cheated and used a store-bought pie crust, which I balled up and rolled out into the rustic crust for the galette. For those of you more skilled in this department, feel free to make your favorite pie crust for this. Oh! And there is a surprise touch of brandy added to the applesauce base. Even better, there is no added sugar. Scrumptious!

Apple Pecan Galette

1 pie crust, thawed if frozen
1 cup sweetened applesauce
Lemon juice from lemon wedge (1/8 wedge)
Lemon zest from lemon wedge
1/2 teaspoon cinnamon, divided
2 teaspoons brandy
2 Gala or Honeycrisp apples
2 tablespoons honey
1/2 teaspoon vanilla
Heaping 1/4 cup chopped pecans
1 small beaten egg for egg wash

On parchment paper, roll out the pie crust in an oblong shape to the largest possible even thickness. Use a little flour if necessary. Place on baking sheet and chill while you make the filling.

Rustic Galette Crust

Rustic Galette Crust

In a small saucepan, add the applesauce, lemon juice and zest, 1/4 teaspoon of the cinnamon, and brandy. Stir and bring to a simmer, the continue to simmer for about 20 minutes, stirring occasionally, until it’s reduced quite a bit.

Applesauce Brandy Filling

Applesauce Brandy Filling

Meanwhile, preheat the oven to 400 degrees and prepare the rest of the filling. Core the apples, then slice thin. No need to peel! In a bowl, combine the the apple slices, honey, vanilla, and the other 1/4 teaspoon of cinnamon. Stir until evenly coated.

Applesauce Pecan Layer

Applesauce Pecan Layer

Spread the applesauce mixture over the pie crust, leaving about an inch border. Sprinkle the chopped pecans over it. Starting from the middle, fan the apple slices in concentric circles.

Apple Layer

Apple Layer

Fold the edges of the crust over, then brush the egg wash over the exposed pie crust.

Galette Ready to Bake

Galette Ready to Bake

Bake for 30 minutes until apples are tender and crust is golden brown. Serve immediately, or at room temperature. I enjoyed it immensely with vanilla ice cream!

Apple Pecan Galette

Apple Pecan Galette

Download and Print this Yummy Recipe!

Download and Print this Yummy Recipe!

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40 Responses to “Apple Pecan Galette”

  1. PantryPortfolio February 10, 2018 at 11:02 am #

    This looks great! It would be great to serve at a dinner with friends too.

    Liked by 1 person

  2. thelonelyauthorblog February 10, 2018 at 11:15 am #

    Is it as good as it looks?

    Liked by 1 person

  3. Mad Dog February 10, 2018 at 11:20 am #

    That looks delicious! Pastry is much easier than you think and you can just throw all the ingredients into a food processor to make it simple.

    Liked by 1 person

    • anotherfoodieblogger February 10, 2018 at 12:42 pm #

      And if I had a food processor… ha ha. I just have a small blender type one. But thank you!

      Like

  4. cookingwithauntjuju.com February 10, 2018 at 1:39 pm #

    I have never made a galette before but love the use of applesauce (and brandy). The only thing I can now is applesauce every Fall – I suppose I could use my unsweetened. You are so right apples are always good any time of the year. Looks like a winner Kathryn!

    Liked by 1 person

    • anotherfoodieblogger February 10, 2018 at 2:18 pm #

      This is made with sweetened applesauce, do you have both kinds? Thank you Judi, it’s so yummy!

      Like

      • cookingwithauntjuju.com February 10, 2018 at 2:21 pm #

        Because I cook my applesauce so long (Grandma’s recipe) the natural sugars in the applesauce are concentrated. Aren’t the honey crisp apples the best?

        Liked by 1 person

      • anotherfoodieblogger February 10, 2018 at 3:09 pm #

        Yes, but quite spendy!

        Like

  5. Josette@thebrookcook February 10, 2018 at 2:12 pm #

    I love galettes- always so pretty. πŸ™‚ Yours looks wonderful!

    Liked by 1 person

  6. D. Wallace Peach February 10, 2018 at 2:54 pm #

    Saved this one, Kathryn! That looks wonderful and not too hard. Last week I cut up fruit, put it in a bread pan and baked it. It was plain old hot fruit. Ha ha. It was good, but this looks so much better!

    Liked by 1 person

  7. Marisa's Italian Kitchen February 10, 2018 at 2:57 pm #

    I love any type of galette and once in a while when pressed for time, store bought is always welcome in my house! Looks perfectly delicious Kathryn 😍

    Liked by 1 person

  8. fromthefamilytable February 10, 2018 at 3:28 pm #

    That pecan-applesauce layer does it!! I love galettes, but I usually overflow them. On a rimless pan, that makes a mess. And – more brandy, more better.

    Liked by 1 person

    • anotherfoodieblogger February 10, 2018 at 3:32 pm #

      The pecans and brandy just put it over the top! Thanks Darryl. I had mine on both parchment paper and a baking sheet, just in case.

      Liked by 1 person

  9. Sheryl February 10, 2018 at 3:51 pm #

    It looks wonderful – and I like how it’s relatively easy to make, and a nice change from the traditional pie recipe.

    Liked by 1 person

  10. Jodi February 11, 2018 at 4:49 am #

    Beautiful!

    Liked by 1 person

  11. markbialczak February 11, 2018 at 4:57 am #

    Looks yummy, Kathryn Grace.

    Liked by 1 person

  12. Karina Pinella February 11, 2018 at 2:03 pm #

    This is elegant!

    Liked by 1 person

  13. lynne hoareau February 11, 2018 at 11:58 pm #

    I love everything about this galette Kathryn ! What a great idea !!! The pecans must be awesome in it. πŸ™‚

    Liked by 1 person

  14. Lynz Real Cooking February 12, 2018 at 10:25 am #

    I really like the ingredients KR! It is so pretty but rustic as you stated. It must be yummy and pecans are so good!

    Liked by 1 person

  15. the drunken cyclist February 12, 2018 at 1:45 pm #

    Whoa. Might have to try this one!

    Liked by 1 person

  16. Teagan R. Geneviene February 16, 2018 at 7:36 am #

    Kathryn, this sounds delicious! Sorry I’m so late. It seems like only yesterday that I checked for a new post from you… My how time flies when you’re… doing whatever I’ve been doing. LOL. Who cares if you didn’t make the pastry from scratch! I don’t want to spend all night on something, so I welcome the shortcut. Delightful and delicious. Happy weekend hugs!

    Liked by 1 person

    • anotherfoodieblogger February 16, 2018 at 7:37 am #

      Aww thanks so much Teagan! It sounds like you’ve been overwhelmed as of late and definitely need a break. Hugs back! xoxo

      Liked by 1 person

  17. jyo April 8, 2018 at 6:33 am #

    This looks definitely freaking yummπŸ’―

    Liked by 1 person

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