It's finally starting to feel like the best time of year for baking. Apples, pears, and pumpkins are in season. The cool weather makes it perfect for warm pie and cinnamon in everything. Plenty of holidays, gatherings, and reasons to share baked goods with family and friends. I'm into it and feeling refreshed and excited about baking again.
We're starting off simple because some times the simplest desserts are my absolute favorite. This galette has all the makings of an apple pie, but with less time and effort. We're using store bought crust to make it even easier, but feel free to use your favorite from-scratch recipe. Topped with homemade caramel sauce and melty ice cream, this little baby is a autumn dream.
Caramel Apple Galette
Yields 8 slices
1 store-bought pie crust
2-4 apples (both granny smith and honey crisp/gala)
2 tablespoons corn starch
1/4 cup sugar
1 teaspoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup salted caramel (I halved this recipe and had more than enough)
1 tablespoon butter
1 egg (for egg wash)
Preheat oven to 375 degrees. Peel, core, and slice your apples in thin slices.
In a large bowl, mix sugar, corn starch, cinnamon, nutmeg, and salt and mix to combine. Add apples, add lemon juice, and toss until the apples are covered in the mixture.
Roll out a pie crust a baking sheet lined with a nonstick mat. Arrange the apples in a circular pattern, starting from the center and working your way around. Leave 2 inches of crust around the outside for folding in the next step.
Fold the sides inward, working your way around the galette and overlapping slightly. Cut the tablespoons of butter into smaller chunks and sprinkle them around the tops of the apples. Brush the crust with egg wash and sprinkle a little sugar. Bake for 15 minutes then remove from the oven and pour the caramel over the apples. Bake for an additional 15 minutes until golden brown and cooked through. Serve warm!