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This apple, spiced pumpkin and frangipane galette is so easy to make it look good. Arrange the apples how you want and sprinkle sugar on the crust, and you're solid. #apple #pumpkin #frangipane #galette #thanksgiving

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!
Course Dessert
Cuisine American, French
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 8 people
Calories 169 kcal

Ingredients

Frangipane

  • 1/2 cup almond meal
  • 1 T all purpose flour
  • 1/4 cup granulated sugar
  • 3 T unsalted butter room temperature
  • 1 large egg room temperature
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/8 tsp kosher salt

Pumpkin Butter

  • 3/4 cup pumpkin puree
  • 2 brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp kosher salt

Assembly

  • 1 pre-made pie crust rolled into a 10" circle
  • 1 1/2 lbs 3 large or 6 small apples, peeled, cored, halved and thinly sliced
  • 1 large egg beaten
  • 2 T raw sugar

Instructions

Frangipane

  1. Mix everything.

Pumpkin Butter

  1. Combine everything in a small pot, and simmer until darker and slightly thickened (it will thicken more as it cools), 15-20 minutes.

Assembly

  1. Transfer the pie crust to a parchment or Silpat-lined baking sheet. Patch up any cracks if necessary.
  2. 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.
  3. 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.
  4. 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.