Pecan anything this time of year is amazing! With Thanksgiving around the corner, I know there are going to be quite an amount of pecan dishes especially desserts. An all-time favorite and class is pecan pie but have you ever had a pecan galette? A galette is equivalent to an open-faced pie. Literally, all the flavors of a pie but in a creation that looks like a hybrid between a tart and classic pie.
This pecan galette is a fantastic way to change up things and try something new without lacking any flavor or that beautiful appearance. Galettes are also relatively easier to make saving you time. The only difference between a pie and a galette is the thickness in filling and/or topping. A galette doesn’t have a high barrier and therefore cannot be stuffed. It is simply just a thick topping on pie crust.
I however prefer that as I am not a fan of overly sweet desserts. This pecan galette also offers a rustic look perfect for Turkey Day! Serve it with some fresh whipped cream, vanilla bean ice-cream, or even a drizzle of chocolate or caramel on top for more decadence! As always, I would love to hear what you pecan lovers think of this! You really can’t go wrong with a buttery pie crust and pecans.
Check out these dessert recipes for Thanksgiving too:
Pie Dough Ingredients
- 1.5 cups All-Purpose Flour
- 1 tbsp Sugar
- Sprinkle of salt
- 1 stick Cold Unsalted butter 8 tbsp., 113 grams
- 5 tbsp Cold water
- 2 cups Crushed Pecans
- 1/3 cup Corn Syrup
- 2 tbsp White or brown sugar
- 2 tbsp Melted Unsalted butter
- 1 Egg beaten
- 1 tbsp Vanilla flavoring
- 1 tsp Ground Cinnamon
- 1/4 Tsp Ground Ginger
- Sprinkle of nutmeg
Making the Pie Dough
- In a food processor, combine the flour, salt, and sugar. Pulse a few times.
- To this, slowly start adding the bits of cold butter pulsing in between a few at a time until mixture resembles cornmeal. Watch my youtube video above to see how to make the pie dough for a visual.
- Then, slowly add in the cold water but 1 tbsp at a time while pulsing as well. At this point, the dough may look like crumbs but once you get your hands in there; it will come together very easily. Shape into a thick disc and wrap in plastic wrap very well then place in the fridge to chill for 1 hour.
- After chilling, roll out the dough into a 12 inch circle. Do not make this thick nor paper thin either but make sure to be even in spreading it out.
- In a bowl, mix together all the ingredients under pecan topping very well.
- Add the pecan topping to the center of the dough filling until you leave 3 inches on all the edges without any liquid or pecans. You want the outskirts to be dry so make sure to spoon the topping on very carefully.
- Fold in the edges to the top of filling creating a nice border/barrier so the filling does not come out. This will act as a seal. See my caramel apple galette photos for referance if you woould like.
- Brush that border with egg wash and sprinkle with some sugar.
- Bake at 375 F for 30-35 minutes. Don't worry if it oozes out a bit. It will taste delicious and have a rustic look! Enjoy warm or room temperature with a scoop of vanilla ice cream, fresh whipped cream and even a drizzle of caramel or chocolate.