Apple Galette with Salted Caramel

If making pie feels overwhelming, start with a galette. It’s basically the same thing, but easier. No pie dish, no lattice, no crimping required. I’m more of a crust girl than a filling girl, so I love galettes since they have less filling than pie. This apple galette is incredibly easy to make, yet impressive enough to wow your friends. Caramel and vanilla ice cream are optional, but I highly recommend both.

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Choosing apples

When it comes to baking, I usually go with Granny Smith. The tartness balances the sweetness of the dessert beautifully, especially with caramel. It also holds its shape well when cooked, so the apples don’t turn to mush. You can also mix different kinds of apples for more complex flavor and texture. Other great options for baking are Honeycrisp, Braeburn, Pink Lady, and Jonagold.

I like to cook the apple filling first instead of using raw apples. This helps release some of the moisture before baking and prevents a soggy bottom crust.

Making the pie dough

The key is to keep everything cold and work quickly once you start mixing the butter. You don’t want the butter to melt because that’s what makes the crust flaky. If you overwork the dough, the crust will turn tough and hard.

I usually cut the butter with a bowl scraper or a fork. People often say to cut it until the pieces are the size of peas, but peas come in all shapes and sizes, so I aim for short-grain rice-sized pieces instead. The butter bits don’t need to be perfectly uniform either. I also add a splash of apple cider vinegar to help tenderize the dough and make it easier to roll out. I learned this trick from my favorite pie book by Four & Twenty Blackbirds.

For the water, use ice-cold water. I like to toss a few ice cubes into the bowl, then sprinkle the water over the dough using a small sieve so the ice doesn’t get in.

Rolling out
Galettes are meant to be rustic, so don’t worry about making a perfect circle. The charm is in the imperfections. Once rolled out, transfer the dough to a baking sheet lined with a Silpat or parchment paper before shaping the galette. That way, you won’t have to stress about moving it later or realizing it’s too big for your pan.

To give the crust a nice golden color, I brush it with heavy cream, though egg wash works too. Since I use heavy cream for the caramel anyway, it’s more convenient. Sprinkle demerara sugar or turbinado Sugar over the crust. Demerara sugar and turbinado Sugar are both raw cane sugar with large crystals that adds great crunch, extra sweetness and a pretty finish. It’s like sprinkling Maldon salt over savory food. If you don’t want to buy a whole box, just grab an extra packet of Sugar in the Raw next time you’re at a coffee shop.

Caramel

This step is optional, but I highly recommend it. Apples and caramel are a perfect match, and making caramel is easier than it seems. Just be careful because melted sugar is extremely hot, like lava. If you’re wondering how to clean the pot afterward, don’t worry. Just fill it with hot water and let it soak, or bring water to a boil in the same pot. The burnt sugar will melt away.

Serve the galette warm with a scoop of vanilla ice cream and a generous drizzle of caramel. Cozy, rustic, and perfect for fall and winter baking.

Serve the galette warm with a scoop of vanilla ice cream and a generous drizzle of caramel. The combination of buttery, flaky crust, tender apples, and sweet caramel is everything you want in a fall dessert. It tastes and smells like the season itself, filling your kitchen with the comforting scent of baked apples and cinnamon.

This apple galette is a perfect dessert for a casual dinner with friends or a quiet afternoon treat with tea or coffee. It’s simple, comforting, and satisfying in a way that only homemade baking can be. So if you’ve been hesitant about making pie, start here. Once you make your first galette, you’ll see how approachable and rewarding it is.