Rustic Apple Galette With Caramel Sauce Recipe:- Not only is our Rustic Apple Galette a delectable and simple dessert to prepare, but it is also an excellent choice for any occasion, particularly Thanksgiving! A straightforward pie crust and a filling consisting of apples, sugar, and spices are used in its preparation. Both the crust and the apples are baked until they reach a golden brown color and the galette is ready to serve. With a dollop of vanilla ice cream and a drizzle of salted caramel sauce, this dish is best enjoyed when it is served warm.
Rustic Apple Galette With Caramel Sauce Recipe
One of our most beautiful desserts, the Rustic Apple Galette, is sure to leave a lasting impression. A wonderful apple pie filling that is produced with fresh apples is encased in a pie crust that is not only buttery and flaky but also has overtones of cinnamon. If you want to make a delicious dessert that will please the whole family, you can top it with salted caramel.
This dessert is ideal for a holiday meal because it can be prepared in advance by freezing it either before or after baking. This makes it an ideal choice for a dessert. Take a look at all of our simple dessert recipes, such as our Salted Caramel Apple Slab Pie or our delicate Apple Cinnamon Bund Cake, to further fulfill your craving for something sweet.
Ingredients
For the dough
- 2¼ cups (270 g) all-purpose flour
- 2 tsp (8.4 g) granulated sugar
- ½ tsp ground cinnamon
- ½ tsp Kosher salt
- ½ cup (113 g) unsalted butter, very cold, cut into cubes
- 7 Tbsp (90 g) vegetable shortening, very cold, cut into cubes
- 5 Tbsp ice water
- 2 Tbsp turbinado sugar
See Also: Easter Dirt Cake Recipe
For the filling
- 4 large Honey Crisp, Granny Smith, or Braeburn apples, about 1½ lbs, peeled and cut into ¼-inch thick slices
- 5 Tbsp (62.5g) packed light brown sugar
- 1 lemon, zested, and 1 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 2 tsp cornstartch
- 1 tsp ground cinnamon
- ¼ tsp Kosher salt
- 3 Tbsp unsalted butter, cold, cut into small cubes
For the egg wash
- 1 large egg
- 1 Tbsp heavy cream, milk or water
Instructions
- Make the dough for the pie.In a food processor equipped with a blade attachment, combine 2¼ cups (270g) of flour, 2 teaspoons (8.4g) of granulated sugar, ½ teaspoon of ground cinnamon, and ½ teaspoon of Kosher salt.
- Proceed to combine all of these ingredients. Put in half a cup (113 grams) of cold, cubed, unsalted butter and seven tablespoons (90 grams) of cold, cubed shortening.
- Pulse until chunks the size of peas are formed.After adding three tablespoons of ice water, pulse the mixture. There should be an additional tablespoon of water added until the dough starts to take shape.
- Temperature and humidity can have an effect on the amount of water that is required, but in most cases, four tablespoons is sufficient.Instead of leaving the motor running, simply pulse the dough until it forms a single ball that is entirely cohesive and that does not include any clumps that can be seen.
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Assemble the apple galette. Use a slotted spoon to transfer the filling to the crust, allowing excess juice to drip off and leaving about 2-inches of dough overhang on all sides. Gently fold the edges of the dough up and over the filling, overlapping the dough every few inches as you go. Press down slightly to seal. Dollop the top of the galette with 3 Tbsp cubed butter.
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Brush with egg wash. In a small bowl, whisk together 1 large egg and 1 Tbsp of heavy cream, milk, or water, then use a silicone pastry brush to brush all over the pie dough. Sprinkle the pie dough with coarse turbinado sugar.
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Chill before baking. Transfer the pie to a freezer to chill for at least 15 minutes or to a fridge for 30 minutes. When ready, preheat an oven to 400F with a rack placed in the lower third of the oven.
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Bake the galette. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling. Allow the galette to cool for 15 minutes before carefully transferring to a wire rack. Cool for an additional 30 minutes to allow the filling time to set. Slice, then serve with salted caramel and vanilla ice cream.
Notes
- Nutrition facts do not include salted caramel and ice cream.
- Leftovers can be stored at room temperature for 1 day or in a refrigerator for up to 3 days
- To reheat leftovers: place the galette on a parchment lined baking sheet, then place in an oven preheated to 300F. Warm for 8-10 minutes, then slice and serve.
- To freeze before baking: assemble the galette, but do not brush on the egg wash. Transfer to a freezer, then freeze until solid, about 2 hours. Wrap the apple galette tightly in plastic wrap and then aluminum foil. Return to the freezer for up to 3 months. When you’re ready to cook, brush the dough with the egg wash mixture, then bake according to instructions, adding ~5 extra minutes to the cook time.
- To freeze after baking: allow the galette to cool completely, then freeze until solid, about 2 hours. Wrap the apple galette tightly in plastic wrap and then aluminum foil. Return to the freezer for up to 3 months.
