Easy-Peasy Apple Galette
  1. Preheat oven to 300 degrees. Follow package directions for pie crust. Bring it to room temperature before you take it out of the wrapper or roll it out. Place a 13–14-inch square piece of aluminum foil on the work surface and sprinkle with flour. Lightly coat rolling pin with flour and roll crust onto aluminum foil to approx. 11–12 inches in diameter. Place the crust and foil onto a large pan, such as a 15-inch round pizza pan.
  2. Spread pecans onto a baking sheet and toast them at 300 degrees for approx. 5–10 minutes, stirring or shaking the pan periodically so they toast evenly and don’t burn. Keep a close watch on them because they can burn quickly once they get warmed up. Another method is to heat the pecans in a fry pan on medium heat, stirring occasionally, and keep a close eye on them. Rough chop them before you put them on or in the pie.
  3. Increase oven temp to 400 degrees. Core, peel (optional), and dice or thinly slice the apples. Slice if you want to layer them in a circle for even baking. Toss all the spices, salt, and sugars together with the apples in a bowl and stir to combine all.
  4. Spoon (or layer slices of) the apple mixture into the middle of your unbaked pie crust, leaving an inch of crust along the edge. Gently fold the edge of the crust over the filling. Place the dabs of butter around the top of the apple mixture.
  5. Bake the galette at 400 degrees for up to an hour or according to the pie crust package directions. At 35 minutes, check to see if the folded 1-inch crust portion is getting too brown. If the apples look like they are getting soft, remove galette from oven and test doneness with a fork. If the edges are getting too brown, fold the excess aluminum foil up over the 1-inch crust and pat down. Otherwise, if all looks good, leave in oven for another 5–10 minutes before checking again.
  6. Let the galette cool before serving so the juices get a chance to thicken a little. Serve with apple flavored ice cream or top it with homemade or store-bought whipped cream.
  7. Serve with apple flavored ice cream or top it with homemade or store-bought whipped cream or caramel sauce for ice cream.
Recipe Notes

Recipe and photo courtesy of Mary Kay Brevig, retired communications and public relations manager at Eau Claire Energy Cooperative, from her food blog “Angels Baking Memories.” Mary Kay is a celebrated past local page editor of this magazine, winning the N. F. Leifer Memorial Journalism Award for five consecutive years. www.angelsbakingmemories.com