Ingredients
Scale
- 5 Granny Smith apples (about 2 lbs.), peeled, cored and sliced
- 3/4 cups packed light brown sugar
- 2 tablespoons flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 refrigerated pie crust
- 1/4 cup chopped pecans (optional)
- 1 tablespoon butter, cut into small pieces
- 2 teaspoons milk
- Granulated sugar
Instructions
- Preheat oven to 400°F. Line cookie sheet with parchment paper. Center the pie crust on the prepared pan in a 12 inch circle. Combine apples, brown sugar, flour, cinnamon and nutmeg in a large bowl; set aside. Spoon the apple filling in center of dough, leaving a 2-inch border uncovered. Sprinkle filling with pecans; dot with butter. Fold outer dough onto apples, pleat the edges, and leave opening in the center. Brush dough lightly with milk; sprinkle with sugar. Bake 30 minutes or until crust is golden brown. Cover the galette with a sheet of Aluminum Foil to prevent over browning. Continue baking 5 to 10 minutes longer or until juices bubble and apples are tender. Cool 10 minutes before cutting. Serve warm.