This delicious fall dessert can be served plain or with a scoop of vanilla ice cream.
Pie vs. Galette
A galette uses the same basic form as a pie, but instead of pressing the pie crust into a pie plate and scalloping the edges, you roll the crust out, place the filling in the center, and fold the edges in over the filling.
For those of you who—like me—cringe at the idea of making a perfect scallop around the edge of a pie, galettes are an easy out. With the crust simply rolled out and gently folded up over the filling, they are very forgiving. The finished dish has a rustic and handmade look that makes spotting mistakes much harder than a regular pie.
Add fresh apples, cinnamon and vanilla, and the crust with a tasty egg wash sprinkled in sugar before baking, and you have the makings of a dessert that surpasses a simple apple pie. And that is before you add the caramel sauce...
You have probably heard that Granny Smith apples are the best for baking, but may not know why. Granny Smiths are a very firm variety that is readily available at most supermarkets, so they are the top choice of bakers. Their firm texture prevents them from being mushy in the finished dish unless they are overcooked. Granny Smiths are more tart than sweet, which is helped by the added sugar. If you are looking for a sweeter variety, Golden Delicious is a good choice that is one of the firmer sweet apples.
Apple Galette Filling
You may be wondering if you can save a little work and start with apple pie filling instead of apples, but that is best saved for a pie rather than a galette. Purchased pie filling is generally much more liquid than this galette filling, and it is likely to create a mess when baking.
If you need to slice the apples ahead of time, you can rub them with a lemon juice and water mixture to keep them from browning, but cutting them just before baking is optimal.
I like to use the buttery bulk pie crusts that I keep in the freezer for this tasty fall dessert, but you can use a purchased crust from the refrigerated section of the grocer.
Caramel Apple Galette
- 1 uncooked pie crust
- 3 Granny Smith apples, peeled, cored, and cut into thin slices
- ⅓ cup sugar
- 1 tablespoon flour
- 2 teaspoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 teaspoon water
- 1 egg white, lightly beaten
- 1 tablespoon turbinado or granulated sugar
- ⅓ cup caramel topping
- parchment paper, as needed
- non-stick cooking spray, as needed
- Preheat oven to 425°F. Line a cookie sheet with parchment paper and lightly spray with non-stick cooking spray.
- Roll out pie crust to a 13″ circle on the prepared cookie sheet.
- In a large bowl, gently toss together apples, sugar, flour, lemon juice, vanilla, salt, and cinnamon.
- Pile apple mixture in center of pie crust, leaving a border of at least 3". Fold up edges of dough toward center so that dough partially covers apples and press folds gently together to seal.
- In a small bowl, combine water and egg white and brush egg mixture on edges of dough. Sprinkle with turbinado or regular sugar and bake for 25 minutes or until crust turns a golden brown.
- Drizzle with caramel topping, and serve warm.
Nutrition per serving
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