Bourbon Pecan Galette

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Bourbon Pecan Galette

Sticky and sweet, with the perfect amount of crunch, this Bourbon Pecan Galette from our Digital Editor Stephanie Welbourne Steele is the holiday remake you didn’t know you needed. Sweet, vanilla scented bourbon and both light and dark brown sugar come together to form the rich, amber-hued caramel filling, while fresh and natural pecans from Schermer Pecans provide that quintessential crunch and toasted nutty flavor. Cooked in your favorite cast iron skillet, this recipe is pure fall comfort!

Bourbon Pecan Galette
Makes 1 (10-inch) galette
  • 2 cups (284 grams) pecan halves, toasted and divided
  • ½ cup (113 grams) unsalted butter
  • ½ cup (110 grams) firmly packed light brown sugar
  • ½ cup (110 grams) firmly packed dark brown sugar
  • ½ cup (170 grams) light corn syrup
  • ½ cup (170 grams) dark corn syrup
  • 1½ teaspoons (7.5 grams) bourbon
  • 1½ teaspoons (6 grams) vanilla extract
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (2 grams) ground cinnamon
  • All-Butter Galette Dough (recipe follows)
  • 4 large eggs (200 grams), room temperature and divided
  • 2 tablespoons (24 grams) turbinado sugar
  1. Preheat oven to 375°F (190°C). Spray a 10-inch cast-iron skillet with baking spray with flour.
  2. Roughly chop 1½ cups (213 grams) pecan halves.
  3. In a medium saucepan, melt butter over medium heat; bring to a boil. Whisk in brown sugars and corn syrups. Cook until sugars dissolves and syrups are combined, 1 to 2 minutes. Whisk in bourbon, vanilla, salt, and cinnamon, and cook for 1 minute. Remove from heat, and stir in chopped pecans. Let cool for at least 5 minutes.
  4. On a lightly floured surface, roll All-Butter Pie Dough into a 12-inch circle. Transfer to prepared skillet, letting excess dough go up and over sides.
  5. In medium bowl, lightly whisk 3 eggs (150 grams). Slowly whisk into slightly cooled pecan filling. Pour into prepared crust, and fold edges of dough over filling, lightly pinching folds so filling does not leak. Place remaining ½ cup (71 grams) pecans halves in a concentric circle on top of filling.
  6. In a small bowl, lightly whisk remaining 1 egg (50 grams). Brush dough with egg wash, and sprinkle with turbinado sugar.
  7. Bake until lightly golden brown and an instant-read thermometer inserted in center registers 200°F (93°C), 55 minutes to 1 hour, covering with foil after 40 minutes of baking to prevent excess browning. Let cool on a wire rack for at least 20 minutes. Serve warm or at room temperature.

All-Butter Galette Dough
Makes 1 (10-inch) crust
  • 2½ cups (313 grams) all-purpose flour
  • 1½ teaspoons (6 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (227 grams) cold unsalted butter, cubed 5 to 6 tablespoons (75 to 90 grams) ice water
  1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, add 5 tablespoons (75 grams) ice water in a slow, steady stream until dough starts to come together but is not sticky; add up to remaining 1 tablespoon (15 grams) ice water, 1 teaspoon (5 grams) at a time, if needed. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.


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