Salted Caramel Apple Galette.
posted by Sally on September 14, 2016 34 comments »
New post over on my photography blog today. Lake weekend pictures!
This salted caramel apple galette. It’s my beloved salted caramel apple pie but 97% easier. My hope is that you’ll be inspired to make one this Fall and perhaps even sooner with all the honeycrisp apples that are in their peaks as we speak. (type/read?)
Remember back when I professed my love for galettes? They’re the alternative to pie when, you know, you don’t feel like making an actual pie. The easiest addition to pie goals. Speaking of, I think this galette will be my only September contribution to my pie goals challenge. I’ve got cookies and cake and muffins in the September pipeline, so hopefully you won’t miss a new pie. I REALLY enjoyed this pie challenge, so I’m brainstorming a November pie challenge if you’re up for it?!
So back to galettes. Have you ever made one before? They’re friendly, approachable, and my favorite: low maintenance. Basically a free-form pie where any possible mistakes are comforted in the fact that you can’t mess this up. If you know how to fold dough over filling, you know how to make a galette. The best part is that you’ll receive heart-eyed reactions anytime you serve an elaborate-looking galette, as if you slaved away for hours on end to make something so beautiful and delicious.
A flaky dough made from simple ingredients like flour, butter, and ice cold water is where it all begins. Make sure you chill the galette crust before rolling it out and filling it. When you roll out galette dough, don’t be a perfectionist. Oh how I love that thought! Whatever shape the dough rolls out to be, leave it. If it’s not a perfect circle, who cares. The galette will still work its tasty magic.
You can make the galette crust ahead of time. If you completely have your life together, you could even make this galette crust TODAY, freeze it, then have salted caramel apple galette for dessert *in a snap* on Thanksgiving day.
One thing to keep in mind– and I’ve mentioned this about galettes before– is that unlike pies where you can pile the fillings super high, galette’s don’t really like it when there’s too much filling. The crust will become mushy and no amount of oven time could save it. Plus, you won’t have enough dough to fill over an over-filled galette! So here’s a tip: keep the filling flat and compact, while leaving a 2-3 inch border so you can fold the edges over. Just like this:
There’s no squeezing anything between those apples!
Flat and compact, flat and compact.
So about that salted caramel…
Drizzle some of that liquid gold right into the filling. Brush the top of the crust with a little egg-wash to achieve that shiny golden brown crust, then top the whole thing with chopped walnuts for a little crunch… or don’t… you can make the call on the nuts. 🙂
Bake until golden brown, then YOU KNOW what’s next.
The galette crust, both flaky and buttery, is the quintessential home to the warm and tender apple slices. Which are, by the way, swimming in brown-sugared, cinnamon-spiced, salted caramel enrobed goodness. Is this easy Fall dessert enjoyment or what?!
It’s also really good the next morning for breakfast… the ice cream too.
Salted Caramel Apple Galette
Yield: 1 galette; about 8 servings
Prep Time: 1 hour, 20 minutes (includes chilling)
Total Time: 2 hours, 10 minutes
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon salt
- 2 - 3 large apples, peeled and sliced into 1/4 inch slices (about 4-5 cups slices)2
- 1/4 cup (50g) packed light or dark brown sugar
- 2 teaspoons fresh lemon juice (to prevent apple browning)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg