Apple Galette with Homemade Caramel Sauce
prep 20 min.
ready 1 hr. 15 min.
serves 4
I love autumn. It is by far my favorite season of the year. It goes by too fast, though, so enjoy it while it’s here. I have many projects to do inside the house, but I have been putting them off to enjoy the beautiful weather we have been having. I took a long bike ride yesterday and know that in just a few days the weather is going to make a big turn to cold. This is the best time to buy apples and late-season veggies from the markets and cider mills.
For over twenty years I have been buying apples and cider from a family farm in Northwest Grand Rapids called Hill Brothers Orchards and Cider Mill. They are a family-owned farm, and they specialize in cider. In my opinion, it’s the best I have ever had. It is crisp and tart. Hill Brothers is not a destination cider mill with horse-drawn rides and a corn maze but a true apple farm. Yes, they have a small retail area where you can purchase apples, cider, preserves, and pumpkins, but they are not a crazy busy cider mill. They are open most weekdays and are located at 6159 Peach Ridge, NW Grand Rapids, MI 49544. Call first to confirm that they are open for business (616-784-2767).
I decided to make another galette. This time I made it with Hill Brothers apples since the pear and plum galette was so good. I decided to use tart Zestar apples. I also thought the galette would be delicious with homemade caramel sauce and ice cream.
Ingredients
Crust:
• 1 ½ cups all-purpose flour
• 1 Tbs. granulated sugar
• ½ tsp. salt
• 9 Tbs. unsalted butter, very cold and cut into 9 or more pieces
• 6 Tbs. of sour cream
Filling:
• 1 cup sliced and peeled apples (approx. 4)
• 1/2 cup granulated sugar
• 2 tsp. lemon juice
• 4 Tbs. cornstarch
• 1/8 tsp. salt
• 1 large egg
• 2 tsp. water
• Coarse or granulated sugar for sprinkling
• 1/4 cup chopped pecans
• Coarse sea salt (optional)
Instructions
Crust:
Combine flour, sugar, and salt in a food processor or large bowl and pulse.
Place the butter pieces over the top of the dry ingredients and pulse until butter and dry ingredients start to form crumbs in texture.
Add sour cream and pulse again until the mixture comes together. Place it on a piece of wax paper and form into a ball. Place it in the fridge for at least 30 minutes to cool before rolling it out. (I used a pre-made pie crust which was chilled in the fridge to save time.)
Filling:
1. Pre-heat oven to 400 degrees F.
2. Peel the apples and remove the core. Slice into evenly-sized pieces.
3. Combine sugar, lemon juice, corn starch, and salt in a large bowl and add the fruit.
4. Toss the fruit into the mixture with your hands or a large wooden spoon.
5. Roll the dough to about a 12-inch circle or just unfold the pre-made chilled dough onto a floured surface.
6. Transfer the dough to a sheet of parchment paper and place on a cookie sheet.
7. Transfer the apples to the center of the pie crust and fold into the pie to form pleats. Don’t worry about being too precise.
8. Whisk the egg yolk in a small bowl and brush the edges of the crust. I sprinkled coarse sugar on the edges.
9. Transfer the pie to the middle rack in a pre-heated 400-degree oven for 30-35 minutes or until the crust turns golden brown. Make sure to view it so it does not get too dark.
10. Remove it from the oven and let it cool to room temperature before slicing and serving. You can store the galette at room temperature for a couple of days if it lasts that long.
Caramel sauce
Ingredients
• 1 cup granulated sugar
• 1/3 cup water
• 2 Tbs. butter
• 3/4 cup heavy cream
• 1 tsp. vanilla extract (optional)
Instructions
1. Place the sugar in a medium-sized saucepan.
2. Add the water to the sugar and stir with a wooden spoon to soften it up.
3. Place the saucepan over medium heat and cook the sugar until it becomes clear. Stir constantly.
4. Turn the heat to medium-high. (I was using a gas stove.) Continue to stir the sugar until it starts to caramelize. It will turn a light brown color.
5. Remove the pan from the heat and add butter, cream and vanilla extract. Continue to stir until it is smooth. It will become thicker as you heat it.
6. Pour the caramel sauce into a small glass jar and let it cool to room temperature before serving.
When ready to eat galette heat caramel sauce in microwave for about 30 seconds and spoon over galette.
Add chopped pecans and sprinkle sea salt (optional).
You can keep the extra caramel in the fridge. It is too easy to eat this while it is being made. Be careful to limit yourself! Yum!
I served this galette with some French vanilla ice cream. The combination of tart apples with the sugar and homemade caramel sauce is awesome. You could also sprinke this with a bit of coarse sea salt. I will definitely make this again. It is a delicious substitute for an apple pie.
Apple galette with homemade caramel sauce
Easy to make apple galette
Ingredients
- Crust:
- 1 1/2 cup flour all-purpose
- 1 Tbs. sugar granulated
- 9 Tbs. butter unsalted, cold and cut into 9 pieces
- 6 Tbs. sour cream
Filling:
- 1 cup apples sliced and peeled (approx 4 apples)
- 1/2 cup sugar granulated
- 2 tsp. lemon juice fresh
- 4 Tbs. cornstarch
- 1/8 tsp. salt
- 1 Large egg
- 2 tsp. water
- granulated sugar for sprinkling
- sea salt (optional) for sprinkling
- 1/4 cup pecans chopped
Instructions
Crust
-
Combine flour, sugar, and salt in a food processor or large bowl and pulse. Combine flour, sugar, and salt in a food processor or large bowl and pulse.
-
Place the butter pieces over the top of the dry ingredients and pulse until butter and dry ingredients start to form crumbs in texture. Place the butter pieces over the top of the dry ingredients and pulse until butter and dry ingredients start to form crumbs in texture.
-
Add sour cream and pulse again until the mixture comes together. Place it on a piece of wax paper and form it into a ball. Place it in the fridge for at least 30 minutes to cool before rolling it out. (I used a pre-made pie crust which was chilled in the fridge to save time.)Add sour cream and pulse again until the mixture comes together. Place it on a piece of wax paper and form it into a ball. Place it in the fridge for at least 30 minutes to cool before rolling it out. (I used a pre-made pie crust which was chilled in the fridge to save time.)
Filling
-
Pre-heat oven to 400 degrees F.Pre-heat oven to 400 degrees F.
-
Peel the apples and remove the core. Slice into evenly-sized pieces. Peel the apples and remove the core. Slice into evenly-sized pieces.
-
Combine sugar, lemon juice, corn starch, and salt in a large bowl and add the fruit. Combine sugar, lemon juice, corn starch, and salt in a large bowl and add the fruit.
-
Toss the fruit into the mixture with your hands or a large wooden spoon. Toss the fruit into the mixture with your hands or a large wooden spoon.
-
Roll the dough to about a 12-inch circle or just unfold the pre-made chilled dough onto a floured surface. Roll the dough to about a 12-inch circle or just unfold the pre-made chilled dough onto a floured surface.
-
Transfer the dough to a sheet of parchment paper and place on a cookie sheet. Transfer the dough to a sheet of parchment paper and place on a cookie sheet.
-
Transfer the apples to the center of the pie crust and fold into the pie to form pleats. Don’t worry about being too precise. Transfer the apples to the center of the pie crust and fold into the pie to form pleats. Don’t worry about being too precise.
-
Whisk the egg yolk in a small bowl and brush the edges of the crust. I sprinkled coarse sugar on the edges. Whisk the egg yolk in a small bowl and brush the edges of the crust. I sprinkled coarse sugar on the edges.
-
Transfer the pie to the middle rack in a preheated 400-degree oven for 30-35 minutes or until the crust turns golden brown. Make sure to view it so it does not get too dark. Transfer the pie to the middle rack in a preheated 400-degree oven for 30-35 minutes or until the crust turns golden brown. Make sure to view it so it does not get too dark.
-
Remove it from the oven and let it cool to room temperature before slicing and serving. You can store the galette at room temperature for a couple of days if it lasts that long. Remove it from the oven and let it cool to room temperature before slicing and serving. You can store the galette at room temperature for a couple of days if it lasts that long.
Caramel sauce
Ingredients
-
1 cup granulated sugar1 cup granulated sugar
-
1/3 cup water1/3 cup water
-
2 Tbs. butter2 Tbsp. butter
-
3/4 cup heavy cream3/4 cup heavy cream
-
1 tsp. vanilla extract (optional)1 tsp. vanilla extract (optional)
Instructions
-
Place the sugar in a medium-sized saucepan. Place the sugar in a medium-sized saucepan.
-
Add the water to the sugar and stir with a wooden spoon to soften it up. Add the water to the sugar and stir with a wooden spoon to soften it up.
-
Place the saucepan over medium heat and cook the sugar until it becomes clear. Stir constantly.
-
Turn the heat to medium-high. (I was using a gas stove.) Continue to stir the sugar until it starts to caramelize. It will turn a light brown color. Turn the heat to medium-high. (I was using a gas stove.) Continue to stir the sugar until it starts to caramelize. It will turn a light brown color.
-
Remove the pan from the heat and add butter, cream and vanilla extract. Continue to stir until it is smooth. It will become thicker as you heat it. Remove the pan from the heat and add butter, cream and vanilla extract. Continue to stir until it is smooth. It will become thicker as you heat it.
-
Pour the caramel sauce into a small glass jar and let it cool to room temperature before serving. Pour the caramel sauce into a small glass jar and let it cool to room temperature before serving.
Recipe Notes
You can keep the extra caramel in the fridge. It is too easy to eat this while it is being made. Be careful to limit yourself! Yum!
I served this galette with some French vanilla ice cream. The combination of tart apples with the sugar and homemade caramel sauce is awesome. You could also sprinke this with a bit of coarse sea salt. I will definitely make this again. It is a delicious substitute for an apple pie.
