A galette is a cheater's way to enjoy pie, without having to worry about all the crimping and fussiness of a traditional pie crust!
Author: Eva Bakes
1 and ¼cupsall-purpose flour
8Tablespoons (1 stick)unsalted buttercold, cubed
1Tablespoonapple cider vinegar
1 and ½poundsapples (combination of Granny Smith and/or Fuji)peeled, cored and sliced
Make the dough
In a medium sized bowl, whisk together the flour, sugar and salt. Using a fork or a pastry cutter, add in the butter until you get pea-sized clumps (alternatively, you can do this in a food processor - just don't over mix this).
Stream in the apple cider vinegar and ice cold water until the dough just comes together. Knead the dough into a disc, cover, and place in the refrigerator for at least 30 minutes.
Make the apple filling
In a large saucepan or skillet set over medium heat, mix together the apples, lemon juice, cinnamon and sugar. Keep stirring until the apples are soft, about 10 minutes. Add the butter, stir to incorporate, and allow the filling to cool.
Assemble the galette
Preheat your oven to 425 degrees F. Line a baking sheet or pan with parchment paper or a silicone mat and set aside.
Roll out the dough on a lightly floured surface so it's about ⅛ inch thick. Transfer this to your prepared baking sheet.
Transfer the apple filling to the middle of the dough. Make sure you leave at least 2 inches of dough around the circumference. Fold the edges of pie dough over the apples. Brush with the egg wash and sprinkle coarse sugar on top.
Bake for 25 minutes or until golden.
Make the caramel sauce
In a small saucepan, mix the sugar, salt and butter together over medium heat. Keep swirling the pan until the sugar dissolves and turns an amber color.
Gently pour in the heavy cream (it may sputter) and mix well until smooth. Allow to cool slightly
Once the galette has baked, drizzle caramel sauce over the top and serve.
Leftovers should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. This is obviously best with a scoop or two of ice cream on top. Source: Tasty