Pecan Pie Galette with Pie Crust Recipe
This one-bowl Pecan Pie Galette recipe, made with pie crust and pecan pie filling, is sweet, delicious, and loaded with pecans. Baked within about 20 minutes, this galette uses a premade pie crust to help speed up prep time while still using kitchen-friendly, quality ingredients like maple syrup, pure vanilla extract, brown sugar, butter, egg, and flour. This pecan pie galette is as simple as rolling out pie crust and mixing a few ingredients in a bowl.
Equipment
- 9×13-inch baking pan (or larger)
- Mixing bowl
- Baking sheet
- rubber spatula
- Parchment paper
Ingredients
- 1 9-inch pie crust dough
- 1/2 cup brown sugar
- 4 tablespoons melted butter
- 1/4 teaspoon salt
- 1/3 cup maple syrup
- 1 teaspoon pure vanilla extract
- 3 tbsp flour
- 1 egg (room temperature)
- 2.5 cups pecan halves
- 1 tablespoon raw egg for the egg wash
- 1-2 tablespoons turbinado sugar (optional)
- vanilla ice cream (optional but highly recommended!)
Instructions
- Preheat and Prep: Preheat your oven to 400°F. Set aside a 9×13 (or larger) baking sheet and line with parchment paper for when you’re ready to place the pie crust dough on it.
- Make the Pecan Pie Filling: In a medium mixing bowl, whisk together 1/2 cup brown sugar, 4 tablespoons butter (melted), 1/4 teaspoon salt, 1/3 cup maple syrup, 1 teaspoon pure vanilla extract. Add 1 egg and whisk again until it’s fully integrated. Then add 3 tablespoons all-purpose flour and whisk again until fully combined into one mixture. Add 2.5 cups pecans and mix together until evenly distributed.
- Prepare the Galette Crust: Roll out the premade, thawed out 9-inch pie crust into a 1/8- to 1/4-inch-thick, circle-shaped crust. Place the galette crust on the 9×13 baking pan prepared above. Add the pecan pie filling to the center of the dough, leaving a 3-inch border.
- Fold Pie Crust into a Galette Shape: Gently fold the edges of the dough over the filling. Overlap the dough slightly to form a rustic, pleated border. Pinch and press any overlapping dough to seal, making sure the filling is somewhat enclosed but still largely exposed in the center.
- Finishing touches: Brush the border with an egg wash and sprinkle the pecan pie galette with 1-2 tablespoon Turbinado sugar (optional).
- Bake: Place the baking pan with the galette in an oven preheated to 400°F. Bake for about 20 minutes. When the Pecan Pie Galette is ready, some of the pecans at the top will start to get darker (but not most!) and the crust will look golden brown. As oven temperatures can vary, it’s a good idea to check on the galette before the 20-minute mark.
- Cool and Serve: Carefully remove from the Pecan Pie Galette from the oven and set aside to cool to room temperature. The pecan filling will need time to set before you can cut and serve it. Top with a scoop of vanilla ice cream and enjoy!
