It’s apple season! I love fall activities (even if it doesn’t feel like fall yet). Last year we went to an orchard in northern Virginia. We were determined to act like it was fall regardless of the unseasonably hot and humid October weather. We dressed up in our flannel and boots and made our way to Stribling Orchard.
We had a blast! They give you these long poles with a basket on the end. You hook the apples and they fall into the basket. We got a little carried away and walked away with 30 lbs of apples! Yikes! I’ve never eaten so many apple products in my life.
We enjoyed ourselves so much that when we got the email that they were picking honeycrisps (which we missed last year), we hopped in the car and made our way out to Virginia, despite the fact that it was still August.
Notice the t-shirt and shorts this time! But despite our appropriate garb, we got to the orchard and the honeycrisps were practically gone! We ended up with only 4 honey crisp apples (insert distressed emoji here), but also a couple bags of Gala.
So now what? Well apples to me means baking! Time to make a galette! Galettes are basically free form apple pies, so I started with the crust.
I’ve done a lot of reading about crusts. Shortening or butter? Or both? Pastry cutter or food processor? I think all are viable options, but this all butter crust, worked by hand, is perfectly delicious!
First things first, whisk together flour, sugar, and salt. Add cubes of cold butter. Time to get involved. Wash your hands and get on in there! Press butter into flour mixture until the dough has a coarse, sandy texture. Sprinkle dough with water and then use a rubber spatula to combine until a shaggy dough forms.
Turn dough out onto a floured surface and form into 2 round discs. Wrap tightly in plastic wrap and place in fridge for at least an hour.
Preheat the oven to 425 degrees F and prepare the apple filling. Combine apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg. Set aside.
Place dough on a lightly floured surface and roll out into a 12-inch circle. Transfer dough to a baking sheet. Place apples on dough, leaving a 2-inch border. Fold the edges of dough over the apples. Brush dough with an egg wash (1 egg + 1 Tbsp milk). Repeat with the second dough.
Bake until that crust is a beautiful golden brown and the apples are soft and bubbly. I’m drooling already…
But wait, there’s more!
While an apple galette is absolutely delicious on it’s own, add a bourbon caramel sauce and a scoop of ice cream? I’m one happy camper.
One time I attempted to make a caramel sauce for flan. It was Cinco de Mayo and I was following the directions to a “t”. I melted the water and sugar until it was golden. I poured it into the glass pan (which it specifically stated “glass”) and within a minute, BAM! Glass shattered. Worst caramel experience ever.
But I’m not a quitter. I made this caramel sauce by heating the sugar and water until it was golden in color. Took it off the burner and slowly stirred in some heavy cream. I returned the pan to the burner and stirred in some bourbon, letting it cook for another minute. Let it cool. It will thicken up nicely as it cools! No disasters here!
Now it’s time for the ultimate apple galette. Add a hearty scoop of ice cream and a heavy drizzle of bourbon caramel sauce and enjoy!