Reynolds® Parchment Paper
5 Granny Smith apples (about 2 lbs.), peeled, cored and thinly sliced
3/4 cups packed light brown sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 refrigerated pie crust (from a 15 oz. package) OR your favorite 1 crust recipe
1/4 cup chopped pecans
1 tablespoon butter, cut into small pieces
2 teaspoons milk
Granulated sugar

Preheat oven to 400°F. Place a 14-inch sheet of Reynolds Parchment Paper on counter; sprinkle lightly with flour. Center the pie crust dough on parchment paper; roll into a 12-inch circle.

Combine apples, brown sugar, flour, cinnamon and nutmeg in a large bowl; set aside.

Spoon the apple filling in center of dough, leaving a 2-inch border uncovered. Sprinkle filling with pecans; dot with butter. Use parchment paper to lift pie crust border up over filling, pleating the edges and leaving an opening in the center.

Use the parchment paper to carefully slide the galette onto a cookie sheet with sides. Press dough to seal any cracks to prevent juices from leaking out during baking. Brush dough lightly with milk; sprinkle with sugar. Trim ends of parchment paper even with sides of cookie sheet.

Bake 30 minutes or until crust is golden brown. Cover the galette with a sheet of Reynolds Wrap® Aluminum Foil to prevent over browning. Continue baking 5 to 10 minutes longer or until juices bubble and apples are tender. Cool 10 minutes before cutting. Serve warm.

Note: Be sure to use a cookie sheet with sides. This will prevent any juices that leak during baking from dripping onto your oven. Golden Delicious apples are great substitutes for Granny Smith apples in this recipe. Makes 8 servings.

© 2008 and ®/™ Reynolds, used with permission.

Submitted by: Reynolds