Salted Caramel Apple Galette Fall Recipe
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Vegetarian
Ingredients
Scale
- 1 refrigerated pie crust (or homemade shortcrust pastry)
- 3 large Granny Smith or Honeycrisp apples, thinly sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup salted caramel sauce (plus extra for drizzling)
- 1 large egg (for egg wash)
- 1 tablespoon turbinado sugar (coarse sugar)
- 1/2 teaspoon flaky sea salt
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper so the galette does not stick and to make cleanup easier if any juices bubble over.
- In a large mixing bowl, toss the thinly sliced apples with the lemon juice, granulated sugar, cinnamon, and nutmeg. Ensure every slice is evenly coated with the spices. Let them sit for about 5 minutes to release some of their natural juices.
- On a lightly floured surface, roll out your pie dough into a circle roughly 12 inches in diameter. Carefully transfer the dough to the center of your prepared baking sheet.
- Arrange the apple slices in the center of the dough, leaving about a 2-inch border around the edges. You can stack them neatly in circles or pile them up for a more rustic look. Drizzle the 1/4 cup of salted caramel sauce directly over the apples.
- Gently fold the edges of the dough over the apples, pleating it as you go. Beat the egg with a teaspoon of water and brush it onto the crust. Sprinkle the turbinado sugar over the crust for a sweet crunch.
- Bake for 30 to 35 minutes, or until the crust is a deep golden brown and the apples are tender. Remove from the oven and let it cool for at least 10 minutes on the baking sheet.
- Just before serving, drizzle with additional salted caramel sauce and sprinkle with flaky sea salt. This final touch brings all the flavors together.