I’m not exactly sure what it is about pastries and pies that always intimidate me, but I’m a little bit ashamed to admit that making a galette seemed daunting. After I read through a few different variations of them, I realized that it’s basically a way easier option than a pie. The crust is meant to be a little raw (in appearance) and rustic, which means no fancy lattice crust work that my clumsy fingers inevitably screw up!
For this particular recipe I had all the basic ingredients already on hand and the apples came straight from the woods surrounding my house. The crunchy flaky crust, warm spiced apples, and gooey caramel make a heavenly and irresistible combination! This is the perfect dessert for beginner bakers and pros alike to serve up for their next fall feast!
Recipe adapted from Sally’s Baking Addiction
(makes 4-6 servings)
1 1/2 cups white whole wheat flour*
1/4 cup sugar
1/4 tsp salt
1/2 cup cold unsalted butter, cut into small cubes
1/4 cup ice cold water
1/4 cup brown sugar
Juice from half a lemon
1 tsp ground cinnamon
1/4 tsp grated nutmeg
1/4 tsp ground ginger
2 – 3 large apples, peeled and sliced into 1/2 inch slices
1 Tbs milk
For Caramel Sauce:
1/2 cup packed brown sugar
1/4 cup half and half
2 Tbs unsalted butter
Pinch of salt
1/2 Tbs vanilla extract
*If you can’t find white whole wheat flour, you can use 3/4 cup all-purpose flour and 3/4 cup whole wheat flour.
In a large bowl, whisk together flour, sugar, and salt. Using a pastry cutter or a fork, cut in the butter until the mixture resembles coarse, pea-sized crumbs.
Add the water and stir until the flour is moistened. Add 1 to 2 more tablespoons of ice water if dough seems dry. Gently knead the dough in the bowl until it comes together. Shape the dough into a ball and roll it out to a thick disk on a lightly floured surface. Wrap in plastic wrap and refrigerate for at least 1 hour. You can also make the day before and refrigerate until ready to use.
Next we’ll prepare the apple filling. Mix the brown sugar, lemon juice, cinnamon, nutmeg, and ginger together in a large bowl. Add apples and gently stir to coat them evenly. Cover and place in the refrigerator until ready to use.
For the caramel sauce, combine brown sugar, half and half, butter, and salt in a small saucepan over low to medium heat. Cook for 5 to 7 minutes, whisking every few minutes until thickened. Whisk in vanilla extract and cook another 2 minutes. Remove from heat and set aside.
Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
On a lightly floured surface, roll the dough out to a 12-inch circle and then transfer to the prepared baking sheet.
Arrange the apples in the center of the dough, leaving a 2 to 3 inch border all around. Don’t pour in the juice or you’ll have yourself a soggy mess!
Drizzle 2 to 3 tablespoons of caramel sauce over the apples and set the rest aside to use after baking. Gently fold the edges of the dough over the apples, lightly pressing dough together anywhere it overlaps.
Whisk egg and milk together in a small bowl and then brush the crust edges.
Bake for 35-40 minutes or until the filling is bubbly and the crust is golden brown. Remove from the oven and allow it to cool on the baking sheet for 7-10 minutes.
Drizzle with more caramel (and I highly recommend sprinkling it with some sea salt as well), slice it up, and serve. For extra decadence you can top it with a scoop of vanilla ice cream or whipped cream.