Skillet Apple Walnut Galette

from the kitchen of MKA

Servings - 8   Serving size - 1/8th of tart   Points Plus per Serving - 7 points+

Calories - 220.6,   Total Fat - 9.4g,   Carb. - 42.6g,   Protein - 0.5g,   Fiber - 3.1g

1 refrigerated pie crust ( 2 come in the will only use one), out at room temp for 15 min

5 - 6 med baking apples of your choice, peeled, cored and sliced ( I used Cortlands ) 

2 TBS fresh squeezed lemon juice

1/4 cup brown sugar

2 TBS cornstarch

1 tsp ground cinnamon ( or more if you like) 

1/2 tsp fresh grated nutmeg

pinch of salt

2 TBS. chopped walnuts

2 TBS. golden raisins

1 TBS turbinado sugar ( raw sugar ) 

1.  Preheat oven to 425 degrees F.  Lay out pie crust onto 10" cast iron skillet ( you can spray with cooking spray before if you want, but mine is well seasoned and I didn't need to do that)   Press the sides along the side of the pan, but just gently, because you will want to fold this part onto the apple mixture.  

2.  Combine the apples, lemon juice, brown sugar, cornstarch, cinnamon, nutmeg, salt, walnuts and raisins in a med bowl.  Dump the apple mixture onto the middle of the pie crust.  Fold the edges of the pie crust onto the apple mixture.  ( as in the picture above )  Top the apples that are still visible with the turbinado sugar.   If you like, you can brush eggbeaters on the visible crust to help brown it...I didn't do this...but you can if you like.  

3.  Bake in oven for 30 - 40 minutes, or until crust is browned and apple mixture is bubbly.  Remove from oven and allow to sit for 20 - 30 minutes before serving.  Serve warm.