Apple-Walnut-Ginger Galette

Name: Apple-Walnut-Ginger Galette
Yield: 4 servings
Ingredients: 1 3 large apples (Pink Lady or Gala), peeled, cored and thinly sliced; 1 1/4 cup chopped walnuts; 1 1/4 cup chopped crystallized ginger; 1 2 tablespoons plus 2 teaspoons brown sugar, divided; 1 1 tablespoon all-purpose flour; 1 3/4 teaspoon cinnamon; 1 "1 trans-fat-free piecrust (such as Whole Foods or homemade; 1 enough for a 9-inch pie)"; 1 Vegetable oil cooking spray

From the kitchen of Carly

Sliced apples tossed with toasted walnuts and spicy crystallized ginger, piled onto a rustic crust and folded inward. The filling caramelizes as it bakes, while the cinnamon and brown sugar deepen into something almost savory. Casual enough for weeknight dessert.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 large apples (Pink Lady or Gala), peeled, cored and thinly sliced
11/4 cup chopped walnuts
11/4 cup chopped crystallized ginger
12 tablespoons plus 2 teaspoons brown sugar, divided
11 tablespoon all-purpose flour
13/4 teaspoon cinnamon
1"1 trans-fat-free piecrust (such as Whole Foods or homemade
1enough for a 9-inch pie)"
1Vegetable oil cooking spray

Instructions

Heat oven to 400°F. In a bowl, toss apples with walnuts, ginger, 2 tablespoons sugar, flour and cinnamon. Roll pie crust into a 12-inch circle, about 1/8-inch thick. Coat a baking sheet with cooking spray; place pie crust on sheet. (It's OK if the pie crust hangs over the sides.) Arrange apple slices in one layer to form a circle about 3 inches from edge of pie crust; fill in circle with more slices. Scrape any remaining walnuts and ginger from bowl onto apples. Gently fold edges of pie crust over outer edge of apple filling to form a thick crust. Spray outer rim of crust with cooking spray; sprinkle crust with remaining 2 teaspoons sugar. Bake until crust is golden brown and apples are soft, 35 minutes. Cut into 8 slices and serve.