Caramel Apple Galette
This easy caramel apple galette has a flaky all-butter crust, sweet-tart cinnamon apples, and gooey salted caramel baked in and drizzled on top. A rustic apple crostata that's simpler than pie, served warm with vanilla ice cream.
Servings: 8
Ingredients
Butter Pie Crust:
- 1 disk All Butter Pie Crust https://www.modernhoney.com/butter-flaky-pie-crust/
- 1/2 cup Cold Butter 1 stick, sliced into small pieces
- 1 1/4 cups Flour
- 1/2 teaspoon Salt
- 2 Tablespoons to 1/4 cup Ice Cold Water (or Buttermilk)
Caramel Apple Filling:
- 3 medium Apples (2 Cosmic Crisp and 1 Granny Smith, peeled and sliced ¼ inch thick, about 4 cups)
- 1/3 cup Brown Sugar (packed)
- 1 Tablespoon Cornstarch
- 1 teaspoon Lemon Juice (optional)
- 1 teaspoon Cinnamon
- ½ teaspoon Vanilla Bean Paste
- Pinch Salt
- 1 Tablespoon Cold Butter cut into small pieces
- 3 to 4 Tablespoons Thick Caramel Sauce
Topping:
- 1 large Egg beaten
- 1 Tablespoon Sugar or coarse Turbinado Sugar
- 2 to 3 Tablespoons thick Caramel Sauce for drizzling
- Flaky sea salt
- Vanilla ice cream for serving
Instructions
Make the pie crust:
- Food processor: Pulse the flour and salt. Add the cold butter and pulse until pea-size. Add 2 tablespoons ice water and pulse just until the dough holds together when pinched, adding more water 1 tablespoon at a time if needed.
- By hand: Cut the butter into the flour and salt with a pastry blender or fork until pea-size, then stir in the water the same way.
- Press the dough into a disk, wrap, and chill at least 30 minutes to 1 hour.
- Place a baking sheet on the lower rack and preheat the oven to 400°F.
- Toss the apples with the brown sugar, cornstarch, lemon juice, cinnamon, vanilla bean paste, and salt.
- Roll the crust into a 12-inch circle on a piece of parchment paper. Arrange the apples in the center in an even, overlapping layer, leaving a 2-inch border. Leave any juices in the bowl.
- Dot with butter and drizzle 3–4 tablespoons of caramel over the apples, not the crust.
- Fold the edges of the crust over the apples, pleating as you go. Chill the galette for 15–20 minutes.
- Brush the crust with the beaten egg and sprinkle with turbinado sugar.
- Slide the galette, still on the parchment, onto the hot baking sheet. Bake for 35–42, until the crust is deep golden and the filling is bubbling.
- Cool 15 minutes. Drizzle with 2–3 tablespoons of caramel and sprinkle with flaky sea salt.
- Serve warm with vanilla ice cream.
Notes
- Use a thick caramel sauce. Thin caramel leaks and burns. See blog post for brand suggestions. Chill it 20–30 minutes if it seems thin.
- Bake until bubbling so the cornstarch thickens the filling.
- Vanilla extract can replace the vanilla bean paste.
- Storage: Refrigerate leftovers up to 3–4 days. Reheat in a 350°F oven for 10 minutes.
Nutrition
Calories: 287kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 286mg | Potassium: 125mg | Fiber: 2g | Sugar: 21g | Vitamin A: 476IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg
