Food Recipes Honey-Apple Galette With Pistachio Sugar 4.3 (6) 1 Review This decadent fall dessert combines honey and apple flavors into a flaky dough for a beautiful galette—the pistachio sugar is a bonus! By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on August 5, 2022 Print Share Share Tweet Pin Email Photo: Anna Williams Hands On Time: 30 mins Total Time: 3 hrs 40 mins Yield: 12 serves Calling all bakers, from the pros to those just learning their way around a rolling pin. This easy autumnal recipe is the perfect dessert for celebrating Thanksgiving, ending a dinner party, or making the most of freshly picked apples. And this gorgeous galette has a clever upgrade from traditional crust: pistachio sugar! You’ll blitz pistachios with sugar and a pinch of salt until ground, then sprinkle them all over the dough—both inside for a crisp texture and outside for a beautiful presentation. The homemade dough will be your go-to recipe after you try its flaky, tender layers. Ingredients Dough 2 ½ cups all-purpose flour 1 tablespoon granulated sugar 1 teaspoon kosher salt 1 cup (2 sticks) cold unsalted butter, cut into ½-in. pieces Filling 4 unpeeled Granny Smith apples (1½ lb.), very thinly sliced 2 tablespoons unsalted butter, melted 2 tablespoons granulated sugar 2 tablespoons honey 1 tablespoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon) ¼ teaspoon kosher salt Assembly All-purpose flour ⅓ cup raw, unsalted pistachios 3 tablespoons granulated sugar ½ teaspoon kosher salt 1 large egg, beaten Directions Make the dough: Pulse together flour, sugar, and salt in a food processor until combined, 5 to 6 times. Add butter; pulse until most of the butter is pea-size, about 20 times. While pulsing, drizzle in ¼ to ½ cup ice water until dough just holds together when squeezed. Turn dough out onto a large sheet of plastic wrap; pull in edges of wrap to gather dough, using your knuckles to press dough into a disk. Wrap tightly. Refrigerate for at least 2 hours and up to 3 days (or freeze for up to 1 month). Prepare the filling: Toss together apples, butter, sugar, honey, lemon zest, lemon juice, and salt in a large bowl. Assemble the galette: Roll out chilled dough into an 18-inch round on a lightly floured surface. Transfer to a parchment-lined baking sheet (dough will hang over edges at first). Process pistachios, sugar, and salt in a food processor until finely ground, 30 to 45 seconds. Sprinkle half of the pistachio sugar over center of dough, leaving a 3-inch border. Spread apple filling evenly over dough (keeping the 3-inch border). Fold edges of dough over filling, overlapping as needed. Transfer baking sheet to freezer until galette is firm, about 10 minutes. Meanwhile, preheat oven to 350°F with rack in lowest position. Remove baking sheet from freezer and brush edges of galette with egg; sprinkle with remaining pistachio sugar. Bake until crust is deep golden brown and apples start to brown, 50 to 55 minutes. Let stand at room temperature for at least 10 minutes and up to 8 hours. Chef's Notes Less handling means tastier pastry, so make galette instead of pie. There's much less fussing with the dough. Print