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Jack Skellington Rustic Apple Galette
Adapted By Kyle Libramonte
Ingredients:
1 sheet store-bought pie dough (or homemade, chilled)
3–4 medium apples (Honeycrisp or Granny Smith), thinly sliced
3 tbsp brown sugar
1 tbsp granulated sugar
1 tsp cinnamon
¼ tsp nutmeg
1 tsp lemon juice
1 tbsp flour
1 tbsp unsalted butter, cubed
1 egg (for egg wash)
Optional: powdered sugar or caramel drizzle for finishing
Instructions:
Preheat Oven
Preheat your oven to 375°F (190°C).
Shape the Apples
Peel and core the apples, and cut them in halves. Shape them into little Skellington Apples by scoop out eyes and lining a nose and smile.
Prepare the Apples
In a bowl, toss sliced apples with brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and flour until evenly coated.
Assemble Insidse the Claypot
Roll out the dough and gently lay it inside the dry, room-temperature claypot, letting the edges drape naturally over the rim.
Fold and Design
Fold the dough edges inward, pleating as you go. Brush edges and decorations with egg wash.
Bake in Clay
Transfer the claypot (still on the baking sheet) to the oven. Bake uncovered for 40–50 minutes, or until the crust turns golden and the apples bubble gently. Tip: The clay naturally holds heat and moisture, giving a crisp crust with tender fruit inside.
Cool & Serve
Allow to cool slightly inside the pot before removing. Dust with powdered sugar or drizzle caramel if desired.
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