Hey there, dessert lovers!
Are you craving something sweet and a little different? I’ve got the perfect treat for you!
Today, I’m sharing my amazing pecan pie galette.
It’s like the best of both worlds: the rich, nutty goodness of pecan pie wrapped in a flaky, rustic crust.
Trust me, it’s a showstopper!
Let’s dive into this delicious recipe together!
Possible Ingredient Alternatives
For the butter-based pie crust, almond flour or coconut flour can be used to create a gluten-free and low-carb alternative. Adjust the liquid content as these flours absorb more moisture than wheat flour. Pecans can be substituted with walnuts or a mix of nuts like almonds and cashews for a different flavor profile while maintaining the nutritional benefits of nuts. The maple syrup can be replaced with agave nectar or date syrup for those seeking alternatives to refined sugars. Use slightly less agave or date syrup as they tend to be sweeter than maple syrup. For a vegan version, replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for binding, though this may slightly alter the texture of the final product.
Preparation Time | 30-45 minutes |
Cooking Time | 30-40 minutes |
Total Time | 60-85 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 20-25 g
- Fat: 100-120 g
- Carbohydrates: 130-150 g
Ingredients
- 1/2 batch butter-based pie crust or another quality single crust recipe
- 1 1/2 cups chopped pecan halves
- 2/3 cup packed light brown sugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher or sea salt
- 2 tablespoons pure maple syrup (or mild honey or light corn syrup)
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla essence
- 4 tablespoons melted unsalted butter
- 1 large egg, at room temperature
- 1 large egg (for assembly)
- 1 teaspoon water (for assembly)
Step 1: Prepare the Baking Environment
Start by arranging your oven racks in the upper and lower positions.
Preheat your oven to 375°F (190°C).
Line a rimmed baking sheet with parchment paper to prevent sticking and set aside for later use.
Step 2: Toast the Pecans
Spread the pecans out on a separate dry, rimmed sheet pan.
Place the pan in the oven and bake the pecans for 5-7 minutes until they are toasted and fragrant, ensuring they do not burn.
Once toasted, remove them from the oven and allow them to cool to room temperature.
Step 3: Prepare the Liquid Mixture
In a liquid measuring cup or a small bowl, whisk together brown sugar, nutmeg, salt, maple syrup, apple cider vinegar, and vanilla.
Gradually add the melted butter and then the egg, whisking until all the ingredients are well integrated.
Set the mixture aside.
Step 4: Roll Out the Pie Dough
Lightly flour a clean surface and a rolling pin.
Roll out the pie dough until it reaches a thickness of 1/8-inch.
Trim the edges to form a roughly 12-inch circle.
Carefully transfer the rolled dough to the prepared parchment-lined baking sheet.
Step 5: Assemble the Galette
Mound the toasted pecans in the center of the dough, ensuring you leave at least 2 inches of excess dough around all sides.
Gently fold the dough edges over the pecans, creating a rustic border that contains them.
Step 6: Add the Liquid Mixture
Carefully pour the prepared liquid mixture over the pecans.
Pour slowly, stopping frequently to gently tap the baking pan on the counter.
This helps the liquid settle evenly throughout the pecans.
Continue this process until all of the liquid mixture is within the galette.
Step 7: Complete and Bake the Galette
In a small bowl, whisk together another egg.
Use this egg wash to brush the folded dough edges for a golden finish post-baking.
Place the assembled galette in the oven and bake until the crust is golden brown and the filling is set.
Enjoy your delicious pecan galette!