1 pie crust (we recommend our Olive Oil Pie Crust), chilled

4 apples (about 1 1/2 pounds), halved, cored and cut into 1/8-inch-thick slices

1/4 cup granulated sugar

1/4 cup brown sugar

1 tablespoon lemon juice

2 tablespoons D’Olivo Cinnamon Pear Dark Balsamic Vinegar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Pinch of fine Himalayan pink salt

1 tablespoon cold unsalted butter, cubed

For Egg Wash:

1 large egg

2 tablespoons half-and-half

2 tablespoons brown sugar



Preheat a gas grill to medium. Turn off center burners, leaving side burners li. Adjust heat as needed to maintain an internal temperature of 375°F to 400°F.

Toss together apples, sugars, lemon juice, D’Olivo Cinnamon Pear Balsamic, cinnamon, vanilla, and salt in a large bowl.

Place chilled dough between two sheets of wax paper. Roll into a 1/4-inch-thick rustic circle. Remove top layer of wax paper, and drape dough (wax paper side down) over rolling pin. Then gently transfer dough to drape over a 12-inch cast-iron skillet so that the wax paper side is up. Remove remaining wax paper, and gently press dough into bottom, letting excess dough drape over sides.

Arrange apple mixture in an even layer on dough, leaving a 1-inch border. Gently fold edges of dough over filling, using your fingers to overlap dough and create a rustic, pleated crust. Dot apples with butter.

In a small bowl, lightly beat together egg and half-and-half with fork or small whisk until blended. Brush top of dough with egg wash and evenly sprinkle brown sugar over dough.

Place galette on center (unlit section) of grill. Grill, covered, adjusting heat as needed to maintain an internal temperature of 375°F to 400°F, until crust is golden brown, apples are tender when pierced with a knife, about 1 hour 30 minutes. Serve warm or at room temperature with vanilla ice cream.

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