Half-recipe Easiest Pie Dough
1 1/2 pounds sliced peeled baking pumpkin or kabocha squash
3 large Granny Smith apples (about 1 1/2 lbs.), peeled, cored, and sliced
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
3 tablespoons flour
1/3 cup brown sugar
1 1/2 cups sugar
2 tablespoons bourbon or whiskey
2 tablespoons coarse decorating or turbinado sugar
1. 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.
2. Preheat oven to 375° with a rack on bottom rung. Lay pumpkin slices on a greased baking sheet. Roast, turning once, until tender when pierced, about 10 minutes.
3. Mix apples, spices, salt, flour, both sugars, and bourbon until evenly coated. Add pumpkin and toss just to combine.
4. Pour apple filling into center of dough, leaving a 1 1/2-in. border. Fold edges over fruit, allowing dough to pleat as you go. Dip a pastry brush in water and brush folded edges of dough. Sprinkle edges with coarse sugar.
5. Bake galette until browned and bubbling, about 1 1/4 hours. Let cool before cutting.
These imperfect yet beautiful veggies styled by the amazing Karen Shinto are for Hidden Valley Ranch’s current Taste Not Waste campaign shot recently with Shane Greenwood, Creative Director Digital for Hidden Valley Ranch. It’s all about cutting down on waste by not being afraid to use the “uglies”– delicious veggies that may not look quite as pretty as the rest. Hidden Valley Ranch is encouraging us all to share our ugly, edible veggies on Facebook, Twitter or Instagram along with #TasteNotWaste, and they will donate $1 to Great Nations Eat.
You can read a little more about it at the Marianne Campbell Associates blog!
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