If you love pecan pie, but struggle with the whole Karo syrup thing, let this free-form galette be the solution. Free from Karo syrup, this pie uses only coconut sugar as the sweetener and calls for processed pecans in the filling which add texture and oomph. The shortbread-like crust is basted with egg wash and sprinkled with coconut sugar and a touch of Maldon salt making it crispy and tasty.
Crack the egg into a measuring cup and beat with a fork. Add enough cold water to measure 1/3 cup. Reserve 1 tablespoon of the egg wash in a small container, cover and place in the fridge. You will use this to brush on the crust before baking.
You'll need a food processor to make this dough--and you'll use it again to make the filling, so no need to wash it.
Combine the flour, coconut sugar and salt in the work bowl and process two or three times to blend.
Add cubed butter and pulse until the mixture forms pea-sized pellets.
Drizzle in the egg wash and pulse until it just comes together, making sure not to overprocess.
Dump the dough onto a lightly floured surface and squeeze it so it all comes together to form a ball. You may need to add a few drops of water to bring all of the crumbs in, which is totally fine. Flatten the ball into a disc, cover in plastic wrap and chill at least two hours, overnight, if possible and up to three days.
Preheat oven to 325 degrees.
Place all of the pecan halves on a cookie sheet and bake for 8-10 minutes or until toasty and you can just begin to smell the pecan oil. Turn the oven off when you remove the pecans.
Let the pecans cool and when ready, separate 1/2 cup of pecans and set aside. You will use these to decorate the top of the galette before it bakes.
Put remaining cup of pecans in the food processor with the coconut sugar and process until finely ground.
Pulse in the butter, egg, alcohol, vanilla, ginger, allspice and salt and process until smooth.
Place a piece of parchment paper on a work surface. Unwrap the dough and place it in the center of the paper. Top with another piece of parchment paper. Using a rolling pin, roll the dough into an 11-inch space. Expect it to be ragged at the edges. Leave the dough sandwiched in the parchment paper, transfer it to a rimmed baking sheet.
Remove the top piece of parchment paper and spoon the pecan mixture onto the dough, leaving a 1 1/2-inch border.
Top with reserved pecans and gently fold the dough over the filling edge, pleating as needed to hold it together. The dough will break apart as you do this, but pinch it back together and it will be fine. The goal is the filling stays in the crust.
Place galette in the refrigerator for 20 minutes, while you heat the oven to 375 degrees.
When ready, brush the dough with the reserved egg wash and water mixture. If it's thick, add another half teaspoon to loosen it. Sprinkle the dough with a generous dose of coconut sugar and then a light dusting of flaky sea salt, such as Maldon.
Bake the galette for 25-35 minutes, until the crust is golden brown. Transfer baking sheet to a wire rack and let cool at least 30 minutes before cutting.
When ready to serve, slice and add a dollop of whipped cream or quenelle of vanilla ice cream.