Recipe: Caramel Apple Galette

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!

Recipe: Apple Crumb Pie

If I had to make a list of the top 100 things I loved in this world, I think that below my family, friends, cats, health, my iPhone, my KitchenAid, and a handful of personal belongings would be "Pie For Breakfast."

To me, Pie for Breakfast, is the ultimate breakfast spurge (which I indulge in anytime there is pie in the house). It's sweet and fruity and makes you feel like you're breaking the food laws without doing anything too terrible. And when I think harder about it, pie probably isn't the worse thing you could eat for breakfast. A giant stack of french toast or donuts are probably way more calories than a slice of pie. And at least pie has a little fruit mixed in? I feel like that has to count for SOMETHING. But what do I know, and I honestly don't care very much. Everyone deserves pie for breakfast every once and a while. It's important for your self care.

So today we are getting back to basics with an apple pie. I wanted something that would be a cross between an apple pie and an apple crisp, which is make usual go-to use for apples. So we're making a pretty standard apple pie and adding a crumbly top. Win-win all around!

Apple Crumb Pie

Yields 8 slices
Crust recipe via The Four & Twenty Blackbirds Pie Book

1 1/4 cups unbleached all-purpose flour
1/2 teaspoon salt
1 1/2 cups sugar
1 stick cold, unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoon apple cider vinegar
1/2 cup ice

3 medium tart apples (like Granny Smiths)
4 medium sweet apples (like a Honey Crisps or McIntosh)
1 tablespoon lemon juice
1 teaspoon lemon zest
3/4 cup sugar
1/4 teaspoon salt
2 tablespoons flour
1 teaspoon cinnamon
pinch of nutmeg
1/4 teaspoon allspice

1 cup flour
1/3 cup brown sugar
1/3 cup quick oats
1/2 stick butter, melted
1 teaspoon vanilla extract

Crust: Sift together flour, salt, and sugar together in a large bowl. Add the butter pieces into the flour mixture and using a pastry blender, cut the butter into the flour. Work quickly until mostly pea-sized pieces of butter remain (a few larger pieces are okay, don't overwork). 

Combine the water, ice, and vinegar into a mixing cup. Sprinkle 2 tablespoons of liquid over the flour mixture and cut it in with the pastry blender until fully incorporated. Add more of the liquid, 1-2 tablespoons at a time, using the pastry blender or your hands until the dough comes together. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.

Let's make a pie: Roll dough on lightly floured work surface to a 12-inch disk. Transfer dough to pie plate by rolling dough around rolling pin and unrolling over 9 1/2-inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding. Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Leave dough that overhangs lip of plate in place; refrigerate dough-lined pie plate for 10-15 minutes. While the pie is chilling, preheat oven to 425 degrees.

Core, peel, and slice all the apples and add in a large bowl with lemon juice (so not to brown). Add sugar, spices, salt, lemon zest, and flour to the apples and mixture until apples are evenly coated. Remove dough from the refrigerator and begin adding and evenly layering apples. Apples should fill the pie plate slightly below the lip of the plate. Flute edges of the crust.

In a large bowl, mix together all the topping ingredients until you have a crumbly mixture. Add handfuls of the mixture on top of the apples squeezing it and crumbling it as you go. Cover all the apples evenly.

Place pie on a baking sheet and place on the bottom rack in a 425-degree oven for 20-25 until the crust is just starting to set and brown. Lower the oven temperature to 375 degrees and bake for an additional 35-40 minutes until golden brown and the filling is slightly bubbling. Cool pie on a wire rack for 2-3 hours.

Apple Pie Crescents Recipe


If I had to pick one type of dessert to eat for the rest of my life, it would be pie. I'm not really a big cake fan, and cookies are okay, but pie is pretty much perfection to me. Especially if it's pumpkin, or coconut custard, or apple. Like everything else in my life, I'm very particular about my favorite pies.

These little crescents are a perfect treat for those of us who can't to control themselves around pie. They're everything you want in a piece of apple pie: buttery crust, sweet appley filling, hint of cinnamon. The best thing is this recipe can be as easy or as homemade as you want. I used jazzed-up canned pie filling and refrigerated pie crust, but you could just as easily swap out your favorite crust or filling recipe to control the flavors.


Apple Pie Crescents

Makes 24 crescents

  • 1 can of apple pie filling
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1 box of refrigerated pie crust (2 crusts)
  • 1 egg
  • extra cinnamon and sugar for topping

Preheat oven to 425 degrees.

Open your pie crust and mix in cinnamon, nutmeg, and salt. In a large saucepan, add the apples and caramelize for 5-10 minutes. Add into the bowl of a food processor and pulse until the apples are broken down, but still have a few chunks. Set aside.

Unroll your pie crust and cut into fourths. Cut each fourth into three pieces. Take one slice and begin stretching out the widest side so it is about a half inch wider on both sides. Spoon a tablespoon of filling on the widest end and roll the crust down to the narrowest point. Once rolled up, turn the ends towards each other to create a crescent shape.

Place crescents on a parchment- or Silpat-lined baking sheet and brush lightly with an egg wash. Top with cinnamon and sugar and bake for 7-10 minutes. Once the edges begin to brown, remove from oven and let cool on a cooling rack. Enjoy.


Like little apple pie two-bite cookies! Great with a cup of tea as an after-dinner snack.

Recipe Card: Apple Cranberry Pie

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I love baking and I really love pie, which is why it's surprising that I've never made an apple pie before. Apple is T's favorite kind of pie and it's probably my second favorite (behind pumpkin). I found a really basic recipe, and then decided to spice it up with some dried cranberries, spices and a lot of crust.

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This recipe is based off of the recipe found here, with my a few changes I made.

Apple Cranberry Pie

Yields 1 pie

3 refrigerated pie crusts
1/2 c unsalted butter
3 tbsp all-purpose flour
1/2 c white sugar
1/2 c packed brown sugar
1/4 c water
4 Granny Smith apples, peeled, cored and sliced
2 sweeter apples like Pink Ladies, peeled, cored, and sliced
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 dried cranberries

1. In a large bowl, mix apples with spices and dried cranberries to combine. Unroll pie crust and cover 9inch pie pan. Transfer apple into pan.

2. Melt butter in a sauce pan. Stir in flour. Add sugars, and water; bring to a boil. Reduce heat and simmer for 5 minutes. Be careful not to burn it! I might have to done this the first time I made it....oops.

3. Roll out the other crust, cut into strips and lay out a lattice work on top of the apples. Cut off any extra and seal around the outside.

4. Place pie on a baking sheet. Carefully pour sugar mixture over the top of the lattice crust. Pour slowly so it doesn't run all over.

5. Bake 15 minutes at 425 degrees, then reduce heat to 350 for 35-40 minutes. Serve warm. Yum.

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For me, this was one of those things that you make and then are surprised by how delicious it is! First apple pie I've ever made and will definitely be making this again. All it needed was some homemade whipped cream plopped on top. Enjoy! :)