Check out this apple pie. It’s apple pie gone rogue. Apples hooked up with some pears in a flaky, crusty, buttery pie shell and then went totally next level by adding some pecan streusel on top. When it comes to dessert, go big or go home. Nom nom nom…
Ok, so I am not about to get all fancy foodie on you with this fancy pants sounding dessert called a galette. Seriously, I didn’t even know how to pronounce the word until last week. I had to Google it. Only because I knew someone would eventually ask me what I’d been cooking up lately for the ole blogerooni and I wanted to sound like I knew what I was talking about. French is not in my vocab. Is it guh-let? (like I want to shove some amazing pie down my gullet) Or jah-let? (sounds too much like the name of a razor brand) Or jah-lay? (a fancy way of saying jelly, “excuse me, could I have a jahlay and peanut butter sandwich?”) Yeeeaahh….I’m going with the gullet one. But making it sound semi-fancy by adding an accent on the first syllable. Oui oui?
A galette is a freeform pie. No pie dish. Think pie without borders. No fancy pie edges with a lattice topping all decked out in fall harvest cutout pie shapes. I imagine some French person got fed up with the tediousness of pie making and said to heck with it, threw some pie filling in the center of some dough, folded the edges around it, baked it, called it a fancy french word, and ate their galette-lovin’ heart out while their French neighbor was still working on that lattice topping with all the leafy- pumpkin-flower-heart-shaped cutouts.
So eeenywaeeys…how do you guys make your apple pies? Do you have one of these AWESOME corer-slicer-peeler kitchen gadgets of amazement?!?! I should totally have my own infomercial.
No really. Do you have one? Get one. You’ll be living in pie-in-your-gullet-in-no-time heaven. This corer-peeler-slicer thingy is a serious time saver, and a skin-on-my-hands saver. People don’t like peeled skin in their pie filling. But don’t throw out the peels! I’m talking about the apple and pear peels (not the skin peels, ew gross). SAVE THEM! Cuz we gonna be making a little sumptin’ sumptin’ with those vitamin rich peels in my next post.
Aight, let’s talk streusel. 6 ingredients of yumminess that you get to smoosh all together into little buttery brown sugary crumbles of bliss by using your hands. If you have kids, they would love this part. If you don’t have kids, you would love this part. You know you would. Do it. And then try not to eat the big streuselly clumps. Or make extra, so you have enough for your galettes and your gullet.
When it comes to the dough, the size of the galettes is totally up to you. A galette is usually one big flat round pie that gets divided between everyone. Buuuut, I like having my very own dessert. Just for me. Don’t have to share with anyone. And I love LUV LOOOVE pie crust that is 360 degrees around my pie filling. Pie crust in every bite. Nom nom nom…
But lookee here, I’m not aaactually selfish with my dessert because this recipe makes enough for 8 mini galettes. So my best besties can have their own little galette too. I can be an active and non-apologetic pie hoarder all while my fam and friends are amazed that I made them their own little personal pie of all-that-is-good-in-life too. Win win.
Want some apple and pear galette with pecan streusel ya’ll?! Wait…. Something’s missing.
Did you see what was missing? I thought so. You and I think alike when it comes to pie. Hot outta the oven with a scoop of ice cream. The only reason that ice cream isn’t smack on top of the galette is cuz I wanted you to see the gooey insides of the pie. You’re welcome. Enjoy friends. ❤Print
Apples and pears harmonize with cinnamon, nutmeg, and brown sugar in a buttery, flaky galette crust that is topped off with a pecan streusel. (GF)
- 1/3 cup pecans, coarsely chopped
- 1/3 cup gf old fashioned rolled oats
- 1/2 cup brown sugar
- 1/3 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (or you can use regular all-purpose flour)
- 1/4 tsp salt
- 1/3 cup cold unsalted butter, chopped into small pieces
Galette Dough (make two separate batches of dough for 8 galettes)
- 1 1/2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (or you can use regular all-purpose flour)
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 cup frozen unsalted butter, grated (I just use my cheese grater)
- 1/2 cup + 1 Tbs ice cold water
- 2 large Honeycrisp apples, peeled, sliced, and cored (about 2 1/2 cups) *see notes below
- 2 Bartlet pears, peeled, sliced, and cored (about 2 1/2 cups) *see notes below
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/3 cup brown sugar
- 3 Tbs Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (or you can use regular all-purpose flour)
- 4 tsp fresh lemon juice
- In a medium bowl, combine pecans, oats, brown sugar, flour, and salt. Add in chopped butter pieces.
- Using your hands, smoosh together most of the mixture to form small streusel sized clumps (see picture in post). Store in the refrigerator while making the galette filling and dough. The topping can be frozen in an airtight container for up to 6 months.
- Whisk the flour, sugar, and salt together in a medium bowl. Using a cheese grater, grate the frozen butter into the mixture. With a fork gently mix together until the mixture resembles coarse, pea-sized crumbs. Add the cold water a little bit at a time and stir until the flour is moistened. If the dough seems dry, add only 1 Tbs at a time.
- Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into 8 equally sized balls and flatten it into a thick disk.
- Wrap it in plastic wrap and refrigerate it for at least 30 minutes and up to 3 days.
- As the dough chills, prepare the galette filling. Mix cinnamon, nutmeg, brown sugar, and flour in a large bowl. Stir in apples, pears, and lemon juice. Cover tightly and let sit in the refrigerator until dough is ready.
Putting it all together!
- Preheat oven to 375°F. Line a large baking sheet with parchment paper. Set aside.
- On a lightly floured work surface, roll one dough ball at a time into an approximately 6-7 inch circle.
- Arrange about a 1/3 – 1/2 cup of the galette filling into the center of the dough, leaving a 1-2 inch border all around. Gently fold and overlap the edges of the dough over the filling. Press gently to seal the edges.
- Generously sprinkle pecan streusel over the open center of each galette.
- Bake until the crust and streusel are golden brown and the filling is bubbly, about 35-40 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.
- Serve with ice cream on top! Nom nom nom…
Prep time includes time for chilling the dough.
Save the apple and pear skins!!! Bake them on a parchment line baking sheet in the oven at 225°F for about 2 to 2 1/2 hours to dry them out. I’ll show you what to do with them in the next post!
Looking for the nutritional information? I guess I forgot that part… Enjoy your pie!
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