Pumpkin Apple Rhubarb Galette

Happy October!  I love the month of October when the temperatures cool and the leaves turn gold and red, and the pumpkins are ready to harvest....and my Rhubarb too!  Today to celebrate the beginning of my favorite month I am making a rustic galette with Pumpkin Butter, Rhubarb and Apples. 

I love galettes because they are so quick to put together with whatever fruits or savory filling you can dream up.  Never heard of galettes?  Let me tell you why these pies are my favorite to make.  They are pies made with one crust, open on the top and are rustic in the folds of the dough.  They can be made with pie dough or my favorite is puff pastry dough.  Out of my freezer, thaw for a few and roll out into a circle.

Add your favorite fruits or even a fabulous thick stew, bake for 45 minutes and you have a pie that looks amazing and was soooo sinfully simple to make.  So, now that our base is covered, lets start with today's fall celebrating by making the Pumpkin Apple Rhubarb Galette.

What you Need

1 Pkg Frozen Puff Pastry Dough, thawed
2 Cups Pumpkin Butter
4 Stalks of Rhubarb or 3 extra tart apples +
3 Large Apples
1/4 Cup Cold Butter
1/2 Cup Flour
2 Tbs Cinnamon
1 Tbs Ground Ginger
1 Cup Raw Sugar + 1/4 Cup for Dusting
1 Egg, beaten for brushing on dough
Parchment Paper for lining

1.  Preheat oven to 475 degrees.  Wash and chop rhubarb, and apples.  I like to leave my apples in large slices with the skin on, you can peel them if you wish.  

2.  Place the rhubarb and apples in a medium bowl and add the flour, spices and sugar.  Toss well.  

3.  Unwrap the puff pastry dough and lay in the center of a flour dusted parchment baking paper that will fit on a large baking sheet.  You will use the parchment paper to lift the pie to and from the baking sheet.  Use a rolling pin to stretch the square dough into a rough circle about 12" around.

4.  Take one cup of the pumpkin butter and spread it in the center of the rolled out dough to make a circle about 2" inside the edge of the dough.

5.  Place the fruits in the center and spread out over the pumpkin butter.  

6.  Use your fingers to fold the dough up over the edges for the filling and lightly fold it in creases to make a circle edge up over the filling.  Brush the egg wash on the edges of the dough.  

7.  Cut the cold butter into cubes and dot on top of the filling.  Sprinkle the entire pie with raw sugar.  This adds extra crunchy sweetness!

8.  Lower the temperature of the oven to 350 degrees.  Lift the pie into the oven and bake for 45 minutes.  Remove from oven and spread an extra cup of the pumpkin butter over the pie and return to the oven for 10 minutes.  Remove and let cool.

9.  Dust with powdered sugar and serve with fresh whipping cream, your favorite ice cream or a good slice of cheddar.  

This recipe is a perfect way to celebrate the new month of October.  All the aromas of fresh apple and pumpkin pie in one rustic farmhouse inspired pie.  Did you miss the recipe for the Farmhouse Pumpkin Butter?  I will be posting it soon.  

It is so easy to make and makes a perfect kitchen & hostess gift for the holidays, so I like to make a big batch and preserve it.  You can watch in my Instagram stories or find the write up on the blog.  

Happy October friends!

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