Hello from Europe! This post gets to start off this way because it will be posted while I am on my honeymoon in Copenhagen and Stockholm! I guess if you want to be technical, it should start off with “Hello from O’Hare Airport!”…but that’s just not as classy. Me and my husband(!!) are so excited to immerse ourselves in the culture of these cities, and with that all the delicious food and pastries they have to offer! Full disclosure, I have every intention to try and document all of the bakes I encounter and make a dedicated blog post all about them! And maybe even recreating some of the bakes as well.
But as exciting as my European pastry tour is, we’re all truly here for one thing…
Salted Caramel Apple Galette
Yes, this beauty is amazing for many reasons. The first is that with this recipe you’ll learn that making homemade caramel is not hard at all and SO delicious! Secondly, this salted caramel apple galette just screams “it’s fall!” to me. I love caramel apples and making the caramel salted is just a perfect touch. And third, it’s the lazy girl’s pie. Truly, if you’re wondering “what the heck even is a galette?” it’s pretty simple. It’s just one rolled out pie crust that you fold over itself “crunch-wrap style” (yes, I really just said that…I heart you Taco Bell) leaving the middle contents exposed. So simple and quick. If fluting pie crusts or doing a lattice top scares the pants off of you, then this is the perfect little on-ramp to pie.
If you’re wanting to try your hand at pie crusts, feel free to give my No Fail Pie Crust a try! But this galette would also be delicious with a store bought crust.
A final note on the salted caramel: if I had only one piece of advice it’d be KEEP STIRRING! Caramel is not one of those things that you can leave alone, otherwise it’ll burn. Keep the heat to a medium-high and stir stir stir. It’ll feel counter-intuitive to just put straight sugar in a pot and turn the heat on, but I promise it’ll melt. Good luck and happy (fall) baking!
Salted Caramel Apple GaletteCourse: DessertCuisine: AmericanDifficulty: Medium
- Salted Caramel Apple Galette
1 No Fail Pie Crust Recipe (or pie crust of your choice)
5 small granny smith apples; peeled, cored, and sliced (approx 500g)
1/2 cup brown sugar
1 tablespoon lemon juice
2 teaspoons cinnamon
1/4 teaspoon salt
1/4 teaspoon ginger (optional)
1/4 teaspoon allspice (optional)
1 egg, beaten + 2 tablespoons water
- Salted Caramel Sauce (yields approx 1/2 cup sauce)
1/2 cup granulated white sugar
3 tablespoons room temperature unsalted butter
1/4 cup heavy cream
1/8 teaspoon table salt
1/2 heaping teaspoon flaked sea salt*
- Salted Caramel Sauce
- Add sugar to a saucepan on the stove and turn to medium-high.
- Stir constantly with a high-heat spatula. Sugar with begin to form amber colored clumps. Keep stirring until it turns into a golden, bubbling liquid and the sugar appears fully dissolved.
- When fully melted, add the butter and continue to stir constantly (mixture will start to rapidly bubble and foam).
- Once butter is fully melted and incorporated, slowly drizzle in the cream while stirring continuously. Once cream is Incorporated and the foaming has calmed, turn off the stove and remove from heat.
- Add in salts and mix to combine. Pour into a glass jar or container for storage.
- Salted Caramel Apple Galette
- Preheat the oven to 350 degrees.
- Peel, core, and slice granny smith apples. Add to a medium sized mixing bowl.
- Add in sugar, spices, and lemon juice to the bowl and toss to combine.
- Roll out pie crust to approximately a 12″ diameter and transfer to a sheet of parchment paper sprayed with nonstick spray.
- Add apple filling to the center of the pie crust, discarding the juices collected at the bottom of the bowl.
- Pour salted caramel over the apple filling.
- Fold pie crust over the edges of the apple filling, tucking and folding in triangles (see pictures).
- Brush exposed pie crust with the beaten egg wash and sprinkle with coarse sugar.
- Bake for 35 minutes, until the crust is golden and the apple filling is soft when poked with a fork.
- Allow to cool for approximately 30 minutes before serving.
- *If you do not have flaked sea salt, just use that amount of normal table salt instead. I like the flaked sea salt for those crunchy salty bits throughout the caramel.