Apple Pecan Galette With Vanilla Ice Cream
Apple Pecan Galette With Vanilla Ice Cream – A rustic flat round cake stuffed with toasted pecans and seasonal apples. Topped with vanilla ice cream.
This here is a simple version of an apple pie. It’s called a galette. It’s like an open faced kind of pie but a lot less work.
Here, the dough is still made from scratch but you skip the shaping part. The pie dish won’t be necessary either.
First, you start off by mixing the dough and chilling it for an hour or so.
Make sure the butter is cold when you place it into the flour when getting ready to mix. This will help with the shape in the end result.
Next is the assembly, also, the fun part! This is the part where you align the apples and make them look pretty. I started on the outside of the dough. About 2 inches from the edge, I overlapped the sliced apples just a bit as I continued to lay them down in a circle, ending in the center.
For the apples, I recommend using firm baking apples something like honeycrisp or pink lady. There are a few other firm apples out there also great for baking. The apples I chose are more common in grocery stores in my area.
And last, you bake that baby and top it off with a few scoops of vanilla ice cream!
Still looking for another seasonal apple dessert recipe? Try this one out:
Apple Pecan Galette With Vanilla Ice Cream
Ingredients
Crust:
- 1 cup all purpose flour
- 1/2 cup semolina flour
- 2 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 4-6 tbsp cold buttermilk
Filling:
- 1 tbsp all purpose flour
- 1/4 tsp salt
- 1/2 cup diced toasted pecans
- 2 firm apples, like honeycrisp or pink lady, thinly sliced
- 3 tbsp packed light brown sugar
- 2 tbsp unsalted butter, cut into small cubes
Topping:
- 1 large egg, beaten with 1 tbsp water
- course sugar, for sprinkling
- vanilla ice cream, for serving
Instructions
For the crust:
- In a medium bowl, combine the flour, semolina, sugar, and salt. Work the butter in with your hands until it resembles wet sand. Add in 4 tbsp of buttermilk. Stir with a fork until the dough comes together. If the dough is NOT coming together, add in an additional 1 to 2 tbsp of buttermilk.
- Gather the dough into a ball and pat it flat into a 1 inch disk. Wrap it in clear wrap and refrigerate for 1 hour.
To assemble:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- On a floured surface, roll the chilled pastry to a 13 inch circle and about 1/4 inch thick. Place the pastry dough onto the parchment lined baking sheet.
- Sprinkle the flour and salt over the pastry, leaving 1 inch border uncovered towards the edges. Sprinkle the pecans in the same manner.
- Start laying out the apple slices 2 inches from the border. Have the apples slightly overlap one another as you place them in a circle. Sprinkle the apples with brown sugar. Bring the edges of the dough up and over the apples, leaving the center open. Spread out the small cubes and place them on top of the apples.
- Brush the edges of the galette with the beaten egg mixture. Sprinkle with course sugar.
- Place into the oven and bake for 30 minutes, until golden brown. Remove from the oven and let cool for 10 minutes. Serve with vanilla ice cream.
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