Pumpkin Pie and Apple Galette
1 1/2 to 2 pounds apples, peeled, cored, and thinly sliced
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
4 tablespoons Justamere's Maple Sugar
1 batch Galette Dough (see recipe below)
1 tablespoon butter, melted
Preheat oven to 400 degrees.
In a bowl, toss apples with cinnamon, zest, juice, and 2 tablespoons of sugar.
Mound the apples and juice in the center of the dough, leaving a border 2 to 4 inches wide.
Fold the edges of the dough over the apples, overlapping them as you go, partially or completely covering the apples.
Brush the top of the dough with the melted butter and sprinkle with the remaining sugar.
Bake until the crust is golden brown and the apples tender, about 45 minutes.
2 cups whole wheat pastry flour
1/2 teaspoon salt
1 tablespoon Maple Sugar
12 tablespoon cold unsalted butter, cut into small pieces
1/3 to 1/2 ice water as needed
Mix the flour, salt, and sugar in a bowl.
Cut in the butter by hand, leaving some pea-size chunks.
Sprinkle in the ice water by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball.
Press into a disk and refrigerate for 15 minutes.
To form a galette, roll dough out on a lightly floured counter into a 14 inch irregular circle, about 1/8 inch thick.
Fold it into quarters and transfer it to the back of a sheet pan or onto a cookie sheet without sides. Unfold it. It will be larger than the pan.
Maple Pumpkin Pie
3 cups pumpkin puree
3/4 cup Justamere Maple Syrup
2 tbsp. Molasses
1/4 tsp. Powdered cloves
3 tsp. Cinnamon
1 1/2 tsp. Ginger
1 tsp. Salt
4 eggs slightly beaten
2 cups scalded milk
Preheat oven 375 degrees.
Mix in order given. Pour into pie shell.
Bake 30 minutes or until solid.
Variation- omit pie shell and bake filling in buttered baking dish and serve with vanilla ice cream or heavy cream with Maple Syrup added.