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Apple, Spiced Pumpkin and Frangipane Galette
This apple, spiced pumpkin and frangipane galette is perfect if you're scared of making a normal pie, and if you want apple and pumpkin and can't decide!
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 8 people
Calories 169 kcal
Ingredients
Frangipane
- ½ cup almond meal
- 1 tablespoon all purpose flour
- ¼ cup granulated sugar
- 3 tablespoons unsalted butter room temperature
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ⅛ teaspoon kosher salt
Pumpkin Butter
- ¾ cup pumpkin puree
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
Assembly
- 1 pre-made pie crust rolled into a 10" circle
- 1 ½ pounds apples, peeled, cored, halved and thinly sliced or 3 large or 6 small apples
- 1 large egg beaten
- 2 tablespoons raw sugar
Instructions
Frangipane
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Mix everything.
Pumpkin Butter
-
Combine everything in a small pot, and simmer until darker and slightly thickened (it will thicken more as it cools), 15-20 minutes.
Assembly
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Transfer the pie crust to a parchment or Silpat-lined baking sheet. Patch up any cracks if necessary.
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Smear the pumpkin butter onto the dough, leaving a 2” border around the edge. Add the frangipane, and spread that on top of the pumpkin, leaving that same border plain.
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Arrange the apples on the frangipane in concentric circles, overlapping them slightly. It might seem like there's too many apples, but that's okay. Brush the apples and crust with the egg, then sprinkle with the sugar.
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Bake at 375F until the apples are tender, and the crust is golden, 50-60 minutes. Cool slightly before serving warm.
Recipe Notes
Frangipane adapted slightly from Joy of Baking.