Apple-Sorghum Galette

Apple-Sorghum Galette! So good and borders on sweet-savory because of the sorghum and butter crust. I would use more sorghum next time -- up to 1/3 cup total.

This couldn't be a lot simpler. I like it equally as dessert with ice cream or as breakfast with yogurt.

I use Mark Bittman's Flaky Piecrust recipe from How to Cook Everything: cut 8 tabs cold butter into 1 cup flour. Add ice water to mix, chill. When dough is rested, roll into a circle and top with apple slices and a drizzle of Bear Bottom Farm Sorghum Molasses. I used about 3 tablespoons or so but I wish I had used more. I also would probably dot the top of the apples with butter knobs too, because why not? Bake for approximately 30 minutes and top with more sorghum (again, I used a couple TBS but it could have taken more). Apple pie is a classic for a reason, and this variation is definitely one of my favorites now!