You don’t need a pumpkin pie on the table. What you do need is plenty of other (more decadent, more delicious) desserts. Like this galette, for instance. Here's how to make it:
- Cut apples off the core into three lobes. This not only neatly gets rid of the core, it also gives you flat pieces, which make for easier slicing. And you can snack on what’s left.
- Cut each section into slices about ⅛” thick. (Use a sharp knife or you’ll bruise the flesh.) As you cut, make sure you hold the section together—it helps with step 4.
- Roll out dough on a lightly floured work surface into a rectangle about 14×10″. Don’t worry if the edges are uneven; they’ll give the galette a pretty, homemade character.
- Transfer apple slices to prepared dough, fanning them out so they lay flatter (they can be as perfect or imperfect as you like). Make sure to leave a 2″ border of dough.
- Brush the tops of the fanned-out apples with nutty brown butter, then sprinkle with muscovado sugar for extra richness and depth with a delightfully sweet crunch.
- Starting at one edge, fold dough onto apples. Work around each side, overlapping as needed. Brush outside edge with egg wash and sprinkle with granulated sugar.
Get the recipe: Salted-Butter Apple Galette with Maple Whipped Cream
For more Thanksgiving desserts (that aren't pumpkin pie), see here.
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