Cinnamon Apple Galette with Pecan Crumble Topping and Bourbon Whipped Cream

Ingredients:

• 2 large apples, peeled and sliced
• 1/4 cup granulated sugar
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 pie crust (homemade or store-bought)
• Pecan Crumble Topping (see below)
• Bourbon Whipped Cream (see below)

Pecan Crumble Topping:

• 1/2 cup packed light brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup chopped pecans
• 1/2 tsp ground cinnamon

Bourbon Whipped Cream:

• 1 cup heavy cream
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 tbsp bourbon whiskey

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the sliced apples, granulated sugar, cinnamon, nutmeg, and salt. Toss until the apples are evenly coated.
3. Roll out the pie crust on a lightly floured surface to a thickness of about 1/8 inch. Transfer the dough to a 9-inch tart pan with a removable bottom.
4. Arrange the apple slices in a concentric circle pattern, leaving a 1-inch border around the edges.
5. Fold the edges of the crust up over the apples, pressing gently to seal.
6. Sprinkle the Pecan Crumble Topping evenly over the apples.
7. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
8. Allow the galette to cool slightly before serving with a dollop of Bourbon Whipped Cream.

Notes:

• You can adjust the amount of bourbon in the whipped cream to your liking, but keep in mind that it will mellow out during storage.
• This recipe makes one 9-inch galette, which serves 8-10 people. You can easily double or triple the ingredients for a larger crowd.