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
6 to 8
firmly packed brown sugar
unsalted butter, melted
tart baking apples, cored and thinly sliced
dried sweetened cranberries
whole wheat flour
1 1/2 teaspoons
unsalted butter, cut into chunks and chilled
1/3 to 1/2 cups
In This Recipe
Preheat oven to 400ª F.
In a medium bowl, whisk together brown sugar, cinnamon, salt, nutmeg, ginger, cloves, and vanilla.
Mix 1/4 cup of the brown sugar mixture into the pumpkin along with 1 tablespoon of the melted butter and set aside.
Toss apple slices, cranberries, and remaining butter with the remaining spices and set aside.
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.
On a floured surface, roll the dough into a 12" disc.
In the center of the dough, spread the pumpkin mixture forming a 10" circle.
Arrange the apple slices in an overlapping single layer pattern on top of the pumpkin.
Fold in the outer edges of the dough, over the filling, forming a 2" crust all the way around.
Brush the crust with the beaten egg and bake for 45 to 50 minutes, or until golden brown.