A crisp, flaky all-butter pie crust encases a spiced fresh apple filling in this recipe for salted caramel apple galette, which is topped with a simple homemade salted caramel sauce. For the finest flavour and no soggy bottoms, cook the filling before baking!
How I adore you, salted caramel apple galette. For more than a year, I’ve had this recipe bouncing around in my thoughts, and I’m so happy I’ve finally gotten around to sharing it with you today!
Check out my baked apple cider donuts, apple cider donut bars, or apple crumble slab pie if you’re looking for more apple recipes.
a source of recipe inspiration.
Growing up, I was never a huge fan of caramel apples. They were consistently unsatisfactory and just too messy.
Maybe because I’ve only ever purchased ones that were sealed in the heavy, nearly unbreakable plastic that was so popular in the 1990s. Before I ever ate them, they had probably been sitting on the shelf for several weeks. So it’s perhaps not surprise that I thought they were too sweet, found it annoying that the caramel stuck to everything and somehow felt like it was going to shatter my teeth, and thought the apple itself was nasty and bland. Ugh.
So, with this salted caramel apple galette, I’m putting an end to that unpleasant memory today. It contains every component that I imagine the perfect caramel apple would have, including freshly cooked apples stewed in a small amount of sugar and spices, a flaky all-butter crust, salted caramel sauce made from scratch, and, of course, vanilla ice cream with almonds on top.
- To make the crust:
- chilled, half a cup (113g) of unsalted butter (1 stick)
- 1 1/4 cup (156g) (156g) universal flour
- A half-tablespoon (6g) sugar
- 0.5 teaspoons of salt
- 1/4 cup (60 ml) (60 ml) cold water or cold buttermilk
- 4 cups (410g) of apples, thinly sliced (this was 2 large or 3 medium apples for me)
- 66g or 1/3 cup of granulated sugar
- 1/4 cup (60 ml) (60 ml) either apple juice or cider
- One teaspoon of lemon juice
- 14g of unsalted butter per tablespoon
- 8 grammes of all-purpose flour per tablespoon
- 1 teaspoon (7 grammes) of cornstarch
- 1 cinnamon stick
- 1/8 nutmeg teaspoon
- Salt, a pinch
To put together the galette:
Turbinado sugar or coarse sugar Heavy cream or half-and-half
Regarding the salted-caramel sauce:
- 200g (one cup) of granulated sugar
- Water, 1/8 cup (60 ml)
- 1/2 cup (120 ml) (120 ml) thick cream
- Butter, 1 tablespoon (14g)
- 0.5 teaspoons of salt
To make the crust:
- Use a food processor to combine the butter, flour, sugar, and salt. Pulse the flour mixture and butter until completely blended. Once a dough forms, add water or buttermilk and pulse.
- Option for manual mixing: Cube the butter. Add to a big bowl together with the salt, sugar, and flour. Until the mixture resembled wet sand, cut the butter into the flour mixture using a pastry cutter, two forks, or your fingertips (my favourite way). It’s okay if some of the butter has larger bits. Just till a dough forms, add the buttermilk or water and stir.
- On a clean surface, spread the dough out and form it into a flat, even disc. Wrap the sides in plastic wrap and then roll them to create an equal edge. While making the filling, refrigerate for an hour.
- Apples and all other filling components should be combined in a medium saucepan. The mixture should be cooked over medium heat for 5-7 minutes, or until the apples release their liquid and the filling thickens.
- Remove from heat and allow it cool fully; to hasten this process, I frequently place it in the refrigerator. Avoid spreading warm filling on the rolled-out pie crust since it could make it mushy.
Regarding the galette.
- Set oven to 375 degrees Fahrenheit. Roll out the dough to a thickness of 1/4 inch in an approximately even circle on a clean, lightly dusted countertop or surface. Place the dough circle on a baking sheet covered with parchment paper. Spread the apple filling mixture out to within about 2 inches of the edges after pouring it onto the centre.
- To create a freeform pie shape, fold the dough’s borders over the filling by at least 2-3 inches. This doesn’t have to be perfect and can be rather rustic. Just maintain it level and avoid making any holes where the filler could escape.
- Sprinkle sugar over the dough’s folded-over edges after lightly brushing them with heavy cream or half and half. Put the entire galette in the refrigerator or freezer for 20 minutes if you think the dough may have warmed up during this procedure so that it will be completely cold when it goes into the oven. This results in a crisp, flaky crust!
- The complete galette can now be frozen for up to a month before baking as a convenience measure. On a baking sheet with parchment paper, bake straight from the freezer as described below.
- Bake for 45 to 50 minutes, or until bubbling filling and browned crust. It’s okay if part of the filling leaks out. Serve with vanilla ice cream and chopped nuts, if preferred, then drizzle with salted caramel sauce.
Regarding the salted-caramel sauce:
Stir the sugar and water together in a medium saucepan; I suggest stainless steel or a light-colored ceramic pan so you can see what’s going on. Then, heat the mixture over medium heat. NEVER STIR. You can occasionally swirl it, but don’t stir or whisk it. When the mixture boils, it will be extremely bubbly.
Cook the sugar for a further 8 to 10 minutes, or until it has taken on a dark amber colour. Measure out the salt, butter, and heavy cream while the food is cooking, and grab a whisk. Once you attain the desired hue, you must move quickly to prevent the sugar from burning.
When the mixture turns a dark amber colour, turn off the heat and whisk in the heavy cream quickly and thoroughly. The mixture will audibly crackle and appear to be curdling, but keep whisking! After about ten to fifteen seconds of stirring, a beautiful caramel sauce will appear in your pan.
Salt and butter are whisked in. Serve the galette with warm sauce.
Galette is best the day it is cooked, but leftovers can be kept at room temperature for up to two days or in the refrigerator for up to a week. A baked galette can be carefully wrapped and frozen for up to three months. In a 350 degree oven, reheat the food for 10 to 20 minutes, or until well heated.