Rustic Apple Galette with Bourbon Caramel Sauce

Facebookpinteresttumblrmail

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.

apple picking

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.

pie crust apple galette

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.

pie crust apple galette

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.

apple galette

Bake until that crust is a beautiful golden brown and the apples are soft and bubbly. I’m drooling already…

apple galette

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!

apple galette

Print Recipe
Rustic Apple Galette with Bourbon Caramel Sauce
Course Dessert
Servings
large galettes
Ingredients
Apple Galette
Bourbon Caramel Sauce
Course Dessert
Servings
large galettes
Ingredients
Apple Galette
Bourbon Caramel Sauce
Instructions
  1. In a medium bowl, add first 3 ingredients and whisk to combine. Add butter and using fingers, press into flour until dough has a coarse, sandy texture. Sprinkle dough with half of the cold water. Using a rubber spatula, combine until a shaggy dough forms. Add more water as needed.
  2. Turn dough out onto a floured surface. Form into 2 round discs. Wrap each disc in plastic wrap and place in fridge. Let dough chill for at least an hour.
  3. Preheat oven to 425 degrees F. In a medium bowl, combine apple, brown sugar, flour, lemon juice, cinnamon, and nutmeg. Set aside.
  4. Once dough is chilled, remove from plastic wrap and place on floured surface. Roll out dough to 12 inch circle and transfer to baking sheet. Repeat with the second dough.
  5. Divide apple slices among the 2 crusts, leaving a 2 inch boarder. Arrange apples as desired. Fold the edges of the dough over the apples. Prepare an egg wash by whisking egg with milk. Brush over the crust edges.
  6. Bake until apples are soft and crust is golden brown, about 35 minutes. While galettes cool, prepare the caramel sauce. In a sauce pan over medium heat, combine sugar and water. Continuously swirl the mixture until it reaches a deep amber color.
  7. Turn off heat and remove from burner. Slowly stir in heavy cream until smooth. Return pan to warm burner and add bourbon. Continue to stir for 1 minute. Let cool completely. The sauce will thicken as it cools.
  8. Serve galette with a scoop of vanilla ice cream and drizzle with caramel sauce. Enjoy!
Share this Recipe

 

 

Facebookpinteresttumblrmail

Leave a Reply

Your email address will not be published. Required fields are marked *