WHO: A Local Choice is a new Food52-er with a local food blog and a mission.
WHAT: An only slightly-sweet galette we want to make for dessert and eat for breakfast the next day.
HOW: Slice some apples, make a spice mixture, and do the galette thing.
WHY WE LOVE IT: We love this dessert for how it combines two of Thanksgiving classic flavors while keeping everything in sync, and not at all cloying. Taste it, and you'll think pumpkin and apple were born to be together, too.
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It's fall! Let's make a galette about it.
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First, mix together the brown sugar, cinnamon, salt, nutmeg, ginger, cloves, and vanilla.
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And add a little bit of that to your pumpkin purée, because it will taste good.
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If you haven't already sliced your apples all pretty-like, do that now.
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In go the cranberries, along with a bit of butter, and the rest of your sugar mixture.
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Mix it up!
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Onto the galette dough. White flour, meet wheat flour.
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Add the sugar, salt, cinnamon, and butter, and cut it in -- you know this drill.
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Stop when it looks like this. Take a rest.
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In goes the ice water, just until the dough begins to hold together.
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Bring it together into a disc, and...
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Remember that pumpkin purée? Now is its time to shine.
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Channel your prettiest apple-layering skills. Ready?
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Around we go in circles.
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Now fold the edges up. Say this out loud: "rustic is a good thing."
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Brush on your egg wash, and bake! Try to keep yourself busy for 40 minutes.
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Once it's golden brown and slightly cooled, you should obviously go at it with a fork.
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