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overhead image of salted caramel apple galette with vanilla ice cream

Salted Caramel Apple Galette

  • Author: Sally
  • Prep Time: 1 hour, 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours, 10 minutes
  • Yield: 1 galette; about 8 servings
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Description

As delicious and impressive as pie, but half the work! This salted caramel apple galette is the easiest fall dessert.


Ingredients

  • 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled), plus more for work surface
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g; 1 stick) cold unsalted butter, cubed*
  • 1/4 cup (60ml) ice cold water*

Filling & Topping

  • 23 large apples, peeled and sliced into 1/4 inch slices (about 45 cups slices)*
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 and 1/2 Tablespoons (12g) all-purpose flour
  • 2 teaspoons fresh lemon juice (to prevent apple browning)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • salted caramel sauce
  • egg wash: 1 large egg beaten with 1 Tablespoon milk
  • optional: 1/3 cup (40g) Diamond of California chopped walnuts

Instructions

  1. Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
  2. As the dough chills, prepare the filling: Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep in the refrigerator during this time.
  3. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  4. On a lightly floured work surface, roll the dough into a 12-inch circle (or any shape, really!). Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
  5. Arrange the apples (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges. Drizzle 3 Tablespoons of salted caramel over the filling (not the crust). Brush the crust edges with egg wash and sprinkle the whole thing with walnuts, if using.
  6. Bake until the filling is bubbly and the crust is golden brown, about 35-38 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.
  7. Serve with extra salted caramel sauce drizzled on top.

Notes

  1. Make Ahead Instructions: Both the dough and filling can be made ahead of time and chilled in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months after prepared in step 1. Allow to thaw overnight in the refrigerator before rolling out and filling.
  2. Special Tools: Mixing Bowls, Pastry Cutter, Rolling Pin, Copper Saucepan, Stainless Steel Saucepan, and Nonstick Covered Straining Saucepan
  3. Cold Ingredients: Make sure the butter and water are SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.
  4. Apples: You can use any apple variety, but here are my favorites for galettes: granny smith, honeycrisp, pink lady, or fuji.

Keywords: salted caramel apple galette, caramel apple galette