What do you when you have a bag of apples, a craving for apple pie, and no pie pan? You make a galette! This simple, rustic dessert is the perfect treat in the fall when apples are in season. It also comes in handy when you are on vacation, and you don’t have access to a pie pan.
This recipe is an adaption from three different ones: 1) Connie Childer’s pie crust recipe (aka the best pie crust recipe ever), 2) Rustic Caramel Apple Tart adapted from Taste of Home, and 3) the caramel recipe from Grandma Ople’s apple pie, which you can find on Allrecipes.
Recipe: Cinnamon Apple Galette with Caramel Topping
A simple, rustic cinnamon apple galette with a buttery caramel topping.
Crust ingredients: 1 cup flour
1/2 cup shortening, chilled
1/4 cup milk
1/2 teaspoon salt
Filling ingredients: 2 1/2 to 3 cups apples, peeled, cored and sliced, about 3 apples. Cortland works well.
3 tablespoons sugar
1 tablespoon flour
1 teaspoon cinnamon
1 teaspoon dried tapicoa
Topping ingredients: 1/4 cup unsalted butter
1 1/2 tablespoons flour
1/8 cup water
1/4 cup white sugar
1/4 cup brown sugar
Instructions:
Preheat oven to 400 degrees, and line a baking sheet with tinfoil. Dust sheet with flour.
Make the pie crust by combining the flour and salt. Then cut in the shortening, and then stir in the milk. Wrap the crust in plastic wrap, and chill.
Make the filling by mixing together the sugar, flour, cinnamon and tapicoa. Then mix the apples into the sugar mixture.
Roll out the pie crust, and place it on the prepared baking sheet. Mound the apples in the center of the crust, and fold up the edges.
Bake for 25 to 30 minutes, or until golden brown.
Meanwhile, make the caramel topping by melting butter in a saucepan. Mix in the flour, and then add the water and sugars. Bring to boil, and then reduce heat and simmer until thickened.
Serve galette with caramel topping.
Number of servings (yield): 4
