Steps

• Step 1

  In a small bowl combine ice water and vinegar and set aside. In a medium bowl, combine flour, sugar, salt, and butter and toss to combine. Dump the mixture onto a clean counter and using a rolling pin to smash and roll the butter pieces into long, thin strips. Using a bench scraper, bring the flour and butter pile back together and continue to roll and smash until all the butter resembles paper thin ribbons. 

  Ingredients

  • 1/3 Cup ice water

  • 1 Tablespoon distilled white vinegar

  • 1 1/4 Cup all-purpose flour

  • 1/2 Teaspoon kosher salt

  • 1/2 Cup cold unsalted butter, cut into 1 tbsp pieces

• Step 2

  Sprinkle the water mixture over the top of the flour and butter pile, ensuring any remaining ice cubes are removed. Then, using your hands, toss until the liquid is distributed.   

• Step 3

  Using a bench scraper, bring the mixture back together, then roll it into a long rectangle. Using the bench scraper, fold the rectangle into thirds. The dough will be slightly loose and craggy at this stage. Turn the dough 90 degrees, then repeat the rolling and folding, being sure to pick up any loose or dry bits as you go. Repeat twice more. On the final fold, use the bench scraper to shape the dough into a circle. Wrap the dough in plastic wrap and transfer to the fridge to chill for at least 30 minutes and up to overnight.  

• Step 4

  To make the apple filling, combine the apples, pears, lemon juice, lemon zest, cinnamon, brown sugar, cornstarch, butter, apple cider vinegar, nutmeg, allspice, cardamom, and vanilla bean in a large bowl and toss well to evenly coat the apples and pears. Set aside.  

  Ingredients

  • 2 Whole apples, cored and sliced ¼” thick

  • 2 Whole bosc pears, cored and sliced ¼” thick

  • 1/2 Whole lemon, zest and juice

  • 1 Tablespoon cinnamon

  • 1/4 Cup brown sugar

  • 1 Tablespoon cornstarch

  • 2 Tablespoon butter

  • 1 Tablespoon apple cider vinegar, apple cider or apple juice

  • 1/2 Teaspoon nutmeg

  • 1  vanilla bean, split and scraped or 1 teaspoon of vanilla extract

• Step 5

  Line a large baking sheet with parchment paper. Remove the dough from the fridge and roll it out into a circle about 1/4-inch thick. Transfer the dough disc to the prepared baking sheet. 

• Step 6

  When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes. 

  425 ˚F / 218 ˚C

• Step 7

  Pile the filling into the center of the dough leaving a 2-inch border. Fold the edges over fruit, folding and pleating to create a seal. 

• Step 8

  Whisk the egg in a small bowl and brush the edges of the galette with the egg wash and sprinkle with the turbinado sugar. 

  Ingredients

  • 1 Whole egg

  • 1/4 Cup turbinado sugar

• Step 9

  Place baking sheet with the galette on the grill and reduce temperature to 350°F. Bake for 45-60 minutes, or until juices are thickened and the crust is a deep golden brown. Remove from grill and let stand at room temperature for 1 hour before slicing and serving. Enjoy! 

  00:45

  350 ˚F / 177 ˚C