Pecan Apple Butter Galette

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This apple galette is the perfect addition to any picnic or family gathering.  It is light and delicate but packs the same rustic, cinnamon flavor of homemade apple pie.  
Pie crust: (makes two galettes)           
1 ¾ cups pastry flour                   
2 teaspoons salt                   
2 teaspoons sugar                   
1 cup butter                       
3 small eggs                       
4 teaspoons water                   
4 drops vanilla
⅛ teaspoon lemon zest
1 extra small egg
4 granny smith apples; peeled, cored, sliced
1 stick butter
¼ cup brown sugar, packed
¼ cup pecans, chopped
1 tablespoon lemon juice
Sift flour, salt and sugar into bowl.  
Add butter in small pieces and rub into flour mixture using fingertips.  Mixture should resemble fine bread crumbs.
Mix eggs water, vanilla and lemon zest.  Make a well in the flour and pour egg mixture in.  Mix to form soft dough.  Knead dough on floured board until smooth.  
Wrap in plastic  and chill at least 30 minutes.  Let stand at room temperature until ready to use.
Slice apples thinly.  Toss with lemon juice.
In a heavy skillet melt butter.  Add brown sugar and mix well.  Let simmer 1 minute.
Remove from heat and add Fischer and Wieser Pecan Apple Butter.  Mix well.
Return to heat and let simmer till thick.  Add extra pecan pieces.  Let cool slightly.
Add apple slices to apple butter mixture and fold to evenly coat.
When dough is soft enough roll between two pieces of parchment paper.  Flip in order to roll evenly and prevent wrinkles.
Roll about ¼ inch thickness and 8-9 inch diameter.  Remove top parchment.
Place half of apple slices in an even layer starting in the middle of dough and leave about an inch border.
Using parchment paper fold dough over layer of apple slices.  Repeat process for each pastry dough.
Transfer parchment to sheet pan.  Beat extra egg and brush on upturned dough of galette.
Bake at 350 degrees for 30-45 minutes or until dough is golden brown.  Serve warm ala mode or cooled with whipped cream.
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