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Apple Galette

Apple desserts are a great way to celebrate fall!

Ingredients:
2 c. flour
1/4 tsp. salt
5 tbsp. sugar
7/8 c. cold butter (1 and 3/4 sticks)
2-4 tbsp. cold water
2 large apples (I used 1 macintosh and 1 gala)
1 tsp. cinnamon
1 tsp. lemon zest
1/4 c. apple (or other fruit of choice) jam
Lemon juice

Dice butter into half-inch cubes. In a food processor combine flour, salt, and 1 tbsp. sugar. Then add butter and blend until grainy. Add 2 tbsp. water and pulse until dough starts clump. Add another 1-2 tbsp. water if dough is too dry. Press dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to 1 hour. In the meantime, slice apples into 1/8-inch thick slices. Combine apple slices with lemon zest, 2-3 tbsp. sugar, and cinnamon, and squeeze some lemon juice in. Remove dough from refrigerator and roll out between 2 pieces of parchment paper into a circle that is 1/4-inch thick. Spread jam on crust, leaving 1 inch plain border. Lay apples in concentric circles on top and fold up edges of crust. Bake on 450 for 15-20 minutes until golden brown. Cool and enjoy!

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Pecan Pie

Nothing screams fall like a good ol’ pecan pie. We made this for Thanksgiving dessert and it was a hit. This recipe doesn’t include bourbon, but you can add 1 tbsp to the filling for some added flavor.

Crust:
1-3/4 c. old-fashioned rolled oats
3 tbsp. sugar
pinch of salt
1/2 stick cold butter, cut into small pieces
2 tbsp. cold water
Cooking spray

Combine oats, sugar, and salt in food processor for until finely ground. Add butter and pulse for about 10 seconds. Add water and pulse for another few seconds. Spray the pie pan with cooking spray and press crumbled mixture firmly into the pan until it covers the whole pan and has the appearance of a crust. Bake at 400 for 12 minutes and cool for 5.

Filling:
3 eggs
3/4 c. sugar
pinch of salt
1 c. dark corn syrup
1 tsp. vanilla
1-1/2 c. pecans

Combine all of the ingredients except the pecans and mix well. Stir in the pecans. Pour filling mixture into the crust and bake for 10 minutes at 425, and then another 30 minutes at 350 or until browned on top.

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