Deliciously simple galette of lightly spiced apple slices and thick caramel wrapped in a flaky, buttery crust. (Crust ever so slightly adapted from Erin McDowell's All Buttah Pie Crust recipe).
Prep Time1 hourhr
Cook Time50 minutesmins
Chill dough1 hourhr
Total Time2 hourshrs50 minutesmins
Course: Dessert
Cuisine: American
Keyword: Apple Pie, Caramel Apple Galette
Servings: 8slices
Ingredients
1 1/4cflour
1Tsugar
pinchsalt
1/2ccold butter (1 stick),cut into 1/2-inch cubes
1/4-1/2cice cold water
2medium apples,sliced thin (about 1/4 in thick)
2Tsugar
pinchcardamom, nutmeg, or cinnamon
1/4cdulce de leche or other thick caramel sauce
1Tmilkoptional
sparkling sugaroptional
Instructions
In a medium bowl, combine flour, 1T sugar, and salt.
Add butter cubes and toss to coat in flour. Then, pinch butter cubes into flour, leaving them in fairly large pieces. You want your pieces of butter to be roughly about the size of grapes, but flat. (Big chunks of butter = flakier crust)
Drizzle cold water into mixture a little at a time, gently stirring with a fork or your hands until it all combines into a rough ball of dough. Add a T or two more water if your dough is still dry. You don't want it too wet, but you don't want bits of dry flour either.
Gently press dough into a ball, then flatten with your hands. Wrap tightly in plastic wrap and refrigerate for 1 hour.
In a medium bowl, stir together the 2 T of sugar and pinch of your desired spice. Add the apple slices and stir to coat.
Preheat oven to 375°F.
After dough has chilled for 1 hour, roll fairly thin on a lightly floured surface. Then fold in half, then in half again. Gently form dough into a ball again, then roll out a second time (this folding = more flakiness!). This time, you want your dough round to be about 12" in diameter.
Place dough round on a parchment-lined cookie sheet.
Spread dulce de leche in a thin layer, beginning at the center of the dough circle and working your way out toward the edge, leaving about 2" of dough uncovered around the edge.
*Optional: sprinkle a pinch or two of flaky sea salt on top of the dulce de leche.
Arrange apple slices on top of the dulce de leche in whatever pattern you like, overlapping them slightly.
Fold the edges of the dough up over the top of the apples, leaving a gap in the center where the filling shows through. The edges of the dough will overlap.
If desired, brush the edges of the pie crust with the 1T of milk, and sprinkle with coarse sparkling sugar.
Bake for 45 min - 1 hour, until center is bubbling and edges are nicely browned.
Remove from oven and place on a rack to cool.
Slice and serve on its own or with your favorite ice cream!
If you’re making this on a warm day, and your butter is getting melty while you’re mixing the dough, pop it in the fridge to chill for a bit before you continue. Cold butter = flaky crust. Melty butter = tough, chewy crust.
Want a great video tutorial for making pie dough? Check out Erin McDowell’s original recipe and video instructions here.