A perfect fall treat: an easy apple galette made from scratch with warm caramel drizzled on top. They’re elegant, rustic, and easy to make. So easy its nickname is ‘the lazy cook’s apple pie’!
Well, it’s Thanksgiving season, y’all. Time for the pies!
I knew that for many, Thanksgiving can be a hectic time and we folks with only one oven need to plan accordingly for the big day with dishes that will flow easily on Turkey Day.
PIN THIS CARAMEL APPLE GALETTE RECIPE NOW IN YOUR BAKING, HOLIDAY, THANKSGIVING, AND FALL BOARDS ON PINTEREST. AND FOLLOW SWEET TEA & THYME ON PINTEREST FOR MORE TIPS, HACKS, AND TASTY RECIPES!
So meet this easy, peasy apple galette. Caramel apple galette, that is. So easy, so pretty, and honestly, this could even be a weeknight dessert if you plan ahead and make the crust the night before.
When I say this caramel apple galette is so easy, it’s no hyperbole. The pie crust itself is similar to the one that I use for my sweet potato pie and my classic apple pie recipes in it’s simplicity, but it’s all butter (mmm!) , and can be made ahead of time for your Thanksgiving dessert. When this thing bakes up, the crust is just so delicious, you’ll be so surprised at how easy it is to make such a flaky and flavorful pie crust, and the raw sugar added gives it a sweet crunch. Yum!
Prepare the dough and let it rest over night Thanksgiving eve. Then slice up the apples in the morning, set a thin layer of them up nice and pretty, fold up the crust, and bake for about half an hour. Drizzle on some caramel sauce. Set it in the fridge for dessert. Boom: a pretty rustic looking apple pie that is way easier to make than a classic apple pie.
Oh, and this recipe makes TWO of them. Perfect for a small crowd!
It’s also so pretty without the caramel. If you check out the apple galettes on Instagram, these design are amazing! And some are just too pretty!
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- Whisk the sugar, salt, and 3 cups flour together in a medium bowl. Using a pastry cutter, a food processor, or using your fingers, cut in the extremely cold butter (I leave mine in the freezer for 10 minutes before using) until the mixture resembles coarse, pea-sized crumbs. Add the water and mix gently until the flour is moistened.
- Gently knead the dough a few times on a lightly floured work surface (using some of the rest of the divided flour) until it all comes together. Shape the dough into 2 separate dough balls and flatten them into thick disks. Wrap separately in plastic wrap and refrigerate for at least 1 hour.
- As the dough rests, mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover bowl with plastic wrap and let sit in the fridge until the dough is ready.
- Preheat oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- On a lightly floured work surface, roll one of the dough disks into a 12-inch shape (round is a shape. Oval is good. Rectangle works, too.) Transfer dough to the prepared baking sheet.
- Arrange the apples onto the center of the dough in one single layer. They can overlap, but do not pile them on like an apple pie, leaving a 1-2 inch border around. Fold the edges of the dough over the apples, overlapping the dough where needed. Press gently to seal the edges. Brush the crust with the egg wash and sprinkle the raw sugar over the crust.
- Bake until the filling is bubbly and the crust is golden brown, about 33-35 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.
- Repeat baking instructions with the second dough disk and the rest of the apples to create a second galette.
- Serve with a hearty drizzle of caramel sauce on top.
To make Caramel Sauce
- In a 3-quart stainless steel saucepan with a candy thermometer attached, combine water, sugar, and salt over medium heat. Stir with a fork until the syrup comes to a boil, then simmer without stirring until syrup is honey-colored, roughly 7-10 minutes, shaking and swirling as needed. Continue cooking until syrup is a medium amber. Immediately add cream (this will act up, bubbling and spitting so be careful) and reduce heat to medium-low.
- Stirring constantly with a heat-resistant spatula, simmer until caramel is 225°F on a candy or digital thermometer, it'll take about 3 minutes. Transfer to a heat-resistant container, stir in vanilla extract, and cool to room temperature. Caramel will be runny while warm, but will thicken as it cools. Rewarm with a touch of cream over low heat in a saucepan if needed when cold.
Make Ahead Prep: Make the crust ahead and leave in the fridge for up to 3 days. The apples can be sliced and prepared the morning of. Caramel sauce can be made up to one month ahead and kept in an airtight container in the fridge.