Salted Caramel Apple Galette

This quintessentially Autumnal Salted Caramel Apple Galette recipe features a crisp, flaky all-butter pie crust.

It has a spicy fresh apple filling, all topped with an easy homemade salted caramel sauce.

Ingredients for Salted Caramel Apple Galette – For the crust: – 1/2 cup (113 g) unsalted butter, cold (1 stick) – 1 1/4 cups (156 grams) flour – 1/2 Tbsp (6 grams) sugar – 1/2 tsp salt – 1/4 cup (60 ml) cold buttermilk or cold water – To fill: – 4 cups (410 g) thinly sliced ​​apples (this was 2 large or 3 medium apples for me) – 1/3 cup (66 grams) granulated sugar – 1/4 cup (60 ml) apple cider or apple juice – 1 tablespoon lemon juice – 1 tablespoon (14 grams) unsalted butter – 1 Tbsp (8 g) all-purpose flour – 1 tbsp (7 g) cornstarch – 1 tsp cinnamon – 1/4 tsp nutmeg – pinch of salt

To assemble the galette: – heavy cream or half and half – turbinate or coarse sugar – For the Salted Caramel Sauce: – 1 cup (200 grams) granulated sugar – 1/4 cup (60 ml) water – 1/2 cup (120 ml) heavy cream – 1 tablespoon (14 grams) butter – 1/2 tsp salt

Servings - 8, Prep time - 1 hour, Cooking time - 45 mins, Type - galette.

Store leftover galettes in the refrigerator at room temperature for up to a week, although galettes are best the day they are made.

The baked galette can be frozen and stored for up to 3 months, wrapped tightly. Reheat in a 350 degree oven until heated through, between 10-20 minutes.

Any leftover sauce can be stored in a sealed jar or container in the refrigerator for up to 2 weeks.

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