Makes 2 galettes
o Full batch of below pie dough recipe
o 1 ½ lbs butternut squash (peeled, seeded, sliced)
o 3-4 large granny smith apples (peeled, cored, sliced)
o 1 tsp ground cinnamon
o ¼ tsp each round nutmeg, cloves, salt
o 3 tbsp wheat flour
o 1/3 cup brown sugar
o 1 ½ cup sugar
o 2 tbsp whiskey
o 2 tbsp coarse decorating sugar
o 2 tbsp apricot jam
o Set dough on lightly floured surface and roll into a large round about 1/8 in thick. Transfer to a parchment-lined baking sheet and chill until ready to fill.
o Preheat oven to 375 degrees with a rack on bottom rung. Lay squash pieces on a greased baking sheet. Roast, turning once, until tender when pierced.
o Mix apples, spices, salt, flour, both sugars, and whiskey until evenly coated. Add squash and toss to combine.
o Pour filling into center of dough, leaving a 1 ½ inch boarder. Fold edges over filling, allowing dough to pleat as you go. Dip a pastry brush in apricot jam and brush folded edges of dough. Sprinkles with course sugar.
o Bake galette until browned and bubbling, about 75 minutes. Let cool before cutting. Best served slightly warm.
Makes two pie crusts
o Mix together 3 cups flour, 1 tbsp sugar, and 1 ½ tsp kosher salt in a food processor.
o Add 1 cup cold, cubed unsalted butter and pulse into pea-size pieces.
o Drizzle 2/3 cup very cold water over crumbs and pulse just until moistened.
o Turn dough out onto a work surface and gather into a ball, turning to combine any dry crumbs.
o Divide dough in half, form each piece into a disk, wrap in plastic wrap, chill at least 30 minutes.