Autumn Apple and Pumpkin Galette

October 30, 2013
4 Ratings
Photo by James Ransom
  • Serves 6 to 8
Author Notes

I write a food blog, A Local Choice, where I travel to a destination within 100 miles of Columbus, Ohio, focus on an ingredient they are growing or producing, and write a recipe based off that ingredient. A recent trip brought me to a u-pick apple farm. I knew I wanted to create something for fall that combined the flavors of apple with pumpkin. I have always loved the rustic nature of a galette or free-formed tart and thought this would be a perfect dessert for Thanksgiving or just because. It was delicious warm from the oven and also cold straight out of the refrigerator! —A Local Choice

Test Kitchen Notes

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. —The Editors

What You'll Need
  • Filling
  • 1/3 cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin
  • 2 tablespoons unsalted butter, melted
  • 3-4 tart baking apples, cored and thinly sliced
  • 1/4 cup dried sweetened cranberries
  • Crust
  • 3/4 cup white flour
  • 1/2 cup whole wheat flour
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter, cut into chunks and chilled
  • 1/3 to 1/2 cups ice water
  • 1 egg, beaten
  1. Preheat oven to 400ª F.
  2. In a medium bowl, whisk together brown sugar, cinnamon, salt, nutmeg, ginger, cloves, and vanilla.
  3. Mix 1/4 cup of the brown sugar mixture into the pumpkin along with 1 tablespoon of the melted butter and set aside.
  4. Toss apple slices, cranberries, and remaining butter with the remaining spices and set aside.
  5. Using a food processor or pastry blender, mix flours, sugar, salt, cinnamon, and cut in butter until small peas form. Slowly add ice water until the dough begins to clump.
  6. On a floured surface, roll the dough into a 12" disc.
  7. In the center of the dough, spread the pumpkin mixture forming a 10" circle.
  8. Arrange the apple slices in an overlapping single layer pattern on top of the pumpkin.
  9. Fold in the outer edges of the dough, over the filling, forming a 2" crust all the way around.
  10. Brush the crust with the beaten egg and bake for 45 to 50 minutes, or until golden brown.

See what other Food52ers are saying.

  • Sarah
  • SophieL
  • Jesse Mojica
    Jesse Mojica
  • Vicky
  • Leslie Svanevik
    Leslie Svanevik

21 Reviews

Sarah October 29, 2017
Made it/loved it! I threw the flour/butter mixture into the freezer for 10 or 15 minutes while I made the filling. When it came time to roll it out, the crust was responsive and not too soft. Only other change was leaving out the cranberries, just because I didn't have them on hand. Thank you!
Florence L. April 19, 2017
Mine came out perfect following the recipe without tweaking. Wondering how to fit nuts in, thinking of caramelized pecans?
SophieL November 28, 2015
I made this for Thanksgiving and it was a nice addition to the Pumpkin, Pecan and Mincemeat Pies. After mixing the apple slices with the spices, I put the apples in another bowl so that I could use the first bowl to make the crust and incorporate the spices that were left from the apples. Just a little touch to add flavor. I also added a couple tablespoons of diced crystallized ginger to the apples. Next time, I will chill the crust dough to make rolling it a little easier. It was so soft, I had to put the dough on a silpit-lined cookie sheet before filling, because it would have been too hard to transfer otherwise.
Cat November 2, 2015
As another Ohioan I have to ask:
Is canned pumpkin local? Last time I checked Ohio grows a lot of pumpkins. If you say you are for local ingredients, I would encourage you to better commit to it.
Jennifer S. October 11, 2016
I think its more about the apples being local
Heidi November 23, 2014
This is fabulous. Fall wrapped in a delish crust. I just made it as a trial run for Thanksgiving, and I will be making this until I run out of apples. I had left over apples and pumpkin, but I just ate some of the spiced apples and plan on mixing the rest with the remaining pumpkin and putting it in my yogurt.
Jesse M. November 21, 2014
Thanks for the inspiration! I took this idea ran with it, making apple pastry squares w/pumpkin butter.
jeannieroseburg November 12, 2014
I just made this, following the proportions in the recipe. I used 3 apples and the full cup of pumpkin. It all worked out well for me. I love it. The blending of the apple and pumpkin flavors is wonderful. And I find the crust quite tasty.
Vicky November 12, 2014
Love the combination - I wouldn't normally think of putting apples and pumpkin together! This is definitely going on my fall to-make list; thanks for sharing :)
Leslie S. October 19, 2014
This recipe tasted good and I love the combination of apple and pumpkin. I had a few issues with the proportions as written: I used three baking apples, and had way more than I needed, even when doing a double layer. Likewise, the pumpkin layer seemed way more than was needed; I was able to spread a thick layer on the crust, and still had at least a quarter of the mixture left. The crust seemed a bit bland. I'll experiment using this flavor combination.
Moni October 19, 2014
Leslie, I thought it was just me but I had quite a bit of pumpkin left over too. I only used 2 apples since that's all I had available which was just right so I am sure 3 apples would have been too much. I used my own simple pie dough recipe (From Chow) so I can't comment on the taste of the crust but it was perfect for the galette - flavorful with the addition of cinnamon, flaky and buttery yumminess!
Moni October 17, 2014
I made this tonight for the Patriots football game and it was a success just like the game! Truly a taste of Autumn. I used my own dough recipe which is much simpler and added the cinnamon.
Ceramic December 23, 2013
Made this for a holiday dinner last night-- everyone gobbled it up. The pumpkin flavor was quite subtle. Transferring the galette from the baking sheet to the serving plate was hard to do without breaking the crust, even though the baking sheet was rimless and I baked it on a layer of aluminum foil. I recommend generously greasing the baking sheet before hand, or better, baking it on the bottom of a springform pan, which will make it easy to move to a plate.
Waverly December 10, 2013
Your galette looks wonderful. Congratulations!
kate H. November 23, 2013
I made this for a test run before Thanksgiving and loved it! I did use my own crust recipe and subbed 3/4 cup fresh cranberries for the dried. It looked beautiful and was a delicious combination of Fall flavors.
foxeslovelemons November 22, 2013
Congrats, A Local Choice! I love the rustic nature of galettes, and this is beautiful. Also - I'm really digging the concept behind your blog. I'm in Michigan, and there's so much great local stuff in our part of the country!
A L. November 25, 2013
Thank you @foxeslovelemons for checking out my blog...I hope your holiday includes lots of homemade desserts!
Midge November 22, 2013
Love this. Big congrats!
Bevi November 21, 2013
Congrats! This looks beautiful.
aargersi November 21, 2013
Hurrah! I love this thing and am so happy to see it here!
aargersi November 10, 2013
Made it. Loved it. Ate it right up!!!