sweet & crisp

Salted Caramel Apple Galette

www.katiebirdbakes.com

This Salted Caramel Apple Galette recipe for fall features a crisp, flaky all-butter pie crust encasing a spiced fresh apple filling, all topped with an easy homemade salted caramel sauce.

unsalted butter all purpose flour sugar salt cold buttermilk apples apple cider or apple juice lemon juice cornstarch cinnamon nutmeg salt heavy cream turbinado or coarse sugar

Ingredients

1. Combine butter, flour, sugar, and salt in food processor. Pulse until butter is well combined with the flour mixture. Add buttermilk or water and pulse until a dough forms.

Make The Crust

2. Turn dough out onto a clean surface and shape into an even, flat disk. Wrap in plastic wrap, then roll the sides to form an even edge. Refrigerate for 1 hour while preparing the filling.

Make The Crust

3. In a medium saucepan, combine the apples and all other filling ingredients, and cook over medium heat until the apples release their liquid and the filling thickens, about 5-7 minutes.

Make The Filling

4. Remove from heat and let cool completely – I often put it in the fridge to speed along this process. Don't put warm filling on the rolled out pie dough or it could get soggy.

Make The Filling

5. Preheat oven to 375 degrees F. On a lightly floured countertop, roll the dough to 1/4 inch thickness in an even-ish circle. Place the circle of dough on a parchment-lined baking sheet. Pour the apple filling mixture onto the center and spread it out to within about 2 inches of the edges.

Assemble!

6. Fold the edges of the dough over the filling (at least 2-3 inches over), creating a freeform pie shape. This can be very rustic, and certainly does not need to be perfect! Just try to keep it even and not create any holes for filling to come out.

Assemble!

7. Brush the folded-over edges of dough with a little heavy cream, then sprinkle with sugar. If you feel like the dough has gotten warm during this process, put the whole galette in the fridge or freezer for 20 minutes to make sure it's really cold. This creates a flaky crust!

Assemble!

8. Bake for about 45-50 minutes, until crust is bronzed and filling is bubbling. You may have some filling leak out, and that's ok.  Drizzle with salted caramel sauce and serve with vanilla ice cream and chopped nuts, if desired.

Bake!

9. In a medium saucepan stir together the sugar and water, then heat over medium heat. DO NOT STIR. You can swirl it a little from time to time, but don't stir or whisk it. The mixture will come to a boil and be very bubbly.

Make the Sauce

10. Continue to cook the sugar until it has turned a dark amber hue, about 8-10 minutes. While it’s cooking, measure out your heavy cream, butter, and salt, and grab a whisk. Things need to happen fast once you reach the right color or else the sugar will burn.

Make the Sauce

11. As soon as a dark amber hue is reached, remove pan from the heat and whisk in the cream – whisk vigorously. It will crackle loudly and seem like it’s curdling but keep whisking!! After 10-15 seconds or so a glorious caramel sauce will emerge in your pan.

Make the Sauce

12. Whisk in the butter and salt. Serve warm sauce with the galette!

Enjoy!

Click here for the recipe!

A few more easy fall recipes!

Pumpkin Spice Muffins

Apple Crisp with an Oat Topping

Apple Cider Donut Muffins

www.katiebirdbakes.com