Apple Pumpkin Cranberry Galette

For the Filling:

1/3 cup firmly packed brown sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1 teaspoon vanilla

1 cup canned pumpkin

2 tablespoons unsalted butter, melted

3-4 tart baking apples, cored and thinly sliced

1/4 cup fresh cranberries

For the Crust:

1 ¼ cups  all-purpose flour

1 tablespoon sugar

½ teaspoon salt

4 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled

6 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled

3–4 tablespoons ice water

Make Crust:

Add flour, sugar, and salt in food processor and pulse until combined. Scatter shortening over top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter over top and pulse until mixture resembles coarse crumbs, about 10 pulses.

Transfer mixture to medium bowl. Sprinkle 3 tablespoons ice water over mixture. Stir and press dough together until dough sticks together. If dough does not come together, stir in remaining ice water, 1 teaspoon at time, until it does.

Turn dough onto sheet of plastic wrap and flatten into 4-inch disk. Wrap tightly in plastic and refrigerate for 1 hour or freezer for 20 mins.

To assemble the galette:

Preheat oven to 380 F.

In a medium bowl, whisk together brown sugar, cinnamon, salt, nutmeg, ginger, cloves, and vanilla.

Mix 1/4 cup of the brown sugar mixture into the pumpkin along with 1 tablespoon of the melted butter and set aside.

Toss apple slices and remaining butter with the remaining spices and set aside.

On a floured surface, roll the dough into a 12" disc.

In the center of the dough, spread the pumpkin mixture forming a 10" circle.

Arrange the apple slices in an overlapping single layer pattern on top of the pumpkin.

Fold in the outer edges of the dough, over the filling, forming a 2" crust all the way around.

Top with Cranberries.

Brush the crust with the beaten egg and a sprinkle of course sugar and bake for 38-42 minutes, or until golden brown.

Top off with a dusting of powdered sugar or ice cream and serve warm!

**** You can absolutely make this GLUTEN-FREE by using a gluten-free pie crust!!

(recipe source inspiration food52.com)