smokey apple gallette
(Photo: Photography: Maya Visnyei Food Styling: Lindsay Guscott Prop Stylist: Emily Howes)

Smoky Apple Raisin Galette

smokey apple gallette

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This rustic skillet galette has all of the Thanksgiving flavors with the addition of natural smoke put off by the grill. For best results, use a combination grill-smoker—I used a Traeger Ironwood 885 with the brand’s applewood barbecue pellets, which offer particularly rich and smoky results for baked goods. This model also allowed me to set a temperature of 400 degrees Fahrenheit, so there was less cooking variation. Gas grills are fine, too, though you may find that you get a less smoky end result. For more information, here’s a comprehensive guide to using your grill as an oven.



For the crust

  • 1¾ cups plus 2 Tbsp. all-purpose flour
  • ¼ tsp. Kosher salt
  • 15 Tbsp. cold unsalted butter, cut into ½-inch cubes
  • 6-10 Tbsp. ice water

For the filling

  • 1 cup golden raisins (about 5 ½ oz)
  • 4 Fuji apples (about 1 ¾ lb), halved, cored, and cut into ¼-inch slices. You can peel the apples if you prefer
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. fresh ground nutmeg
  • 1 tsp. vanilla extract
  • ½ tsp. Kosher salt
  • 1 Tbsp. cold unsalted butter, cubed

For assembly

  • 1 large egg
  • ¼ cup turbinado sugar
  • Vanilla ice cream for serving, if desired


Make the Crust

1. In the bowl of a food processor, combine the flour and Kosher salt and pulse until just combined.

2. Add the butter all at once and pulse a handful of times until large pea-sized pieces form. With the motor running, gradually add the ice water through the feed tube until large moist clumps form.

3. Gather the dough into a ball, wrap in plastic wrap, and flatten it into a large disc. Refrigerate dough for at least 30 minutes or up to 24 hours.

Make the Filling

1. In a medium heat-proof bowl, add the raisins. Pour enough boiling water over the raisins to cover by 1 inch, about 1 ½ cups. Set the raisins aside for 20 to 30 minutes. Drain raisins and pat dry with paper towels.

2. Toss together the reconstituted raisins, apples, both sugars, lemon juice, nutmeg, vanilla, and salt in a large bowl. Set aside in the refrigerator for 15 minutes so that the juices have time to come together.

3. Preheat a gas or pellet grill to medium, or, if your grill allows for a specific heat setting, to 400°F.

Assemble the Pie

1. Unwrap the dough and transfer it to a cool, amply floured surface. Spray the inside of a 9-inch cast-iron pan or skillet with nonstick spray.

2. Roll the dough to a -inch thick round 13- to 14-inches in diameter, and transfer to the skillet. Gently lift the edges of the dough to allow it to fall into the corners of the pan; gently press the dough into the corners and onto the bottom of the pan.

3. Arrange the apple mixture in an even layer over the dough in the pan. Fold the overhanging dough over the filling, forming pleats every few inches. Scatter the cubes of butter over the exposed apple mixture.

4. Whisk together the egg and one tablespoon of water and brush the top of the dough with the mixture, making sure to get beneath the creases of the pleats. Sprinkle the turbinado sugar over the top of the dough and filling. Place the uncovered galette in the freezer for 15 minutes.

5. Remove the galette from the freezer. Cover with a lid or with foil and place in the center of the grill. Cook for 45 minutes, maintaining an internal temperature on the grill of 375°F to 400°F .

6. Uncover the galette and cook, uncovered, until the apples are easily pierced with a sharp knife and juices are bubbling, about 45 minutes longer, checking the pie regularly for over-browning (if the pie appears to be taking on too much color, replace the cover until the second half of the cooking is complete).

7. Remove the galette from the grill and transfer to a wire rack. Let cool about 10 minutes, then run a small sharp knife around the edge of the pan to release the galette from the pan. Let the galette cool in the pan until room temperature. Serve with ice cream, if desired.

Lead Photo: Photography: Maya Visnyei Food Styling: Lindsay Guscott Prop Stylist: Emily Howes

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