It FINALLY feels like Fall here in New Jersey. It was 80° up until mid-October. I'm one of about 8 people who are excited that it cooled down. But the cool weather is what makes Fall baking! And there's nothing easier to bake than a galette.
I love the French, they come up with the most beautiful words for the most basic things. Galette; it's an open face apple pie that needs nothing fancy. It doesn't have to be perfect. It's a great way to introduce kids to baking and working with pie crust.
Simply roll out a pie crust, layer in the apples, fold over the edges and bake! It's a fast way to use up the pounds of apples I know you brought home from apple picking (because we all did that). You COULD dress it up if you, layer the apples in a pretty spiral like I did, fancifully drizzle that caramel sauce over it. Serve it at Thanksgiving, or another holiday, or bring it to your friend's house for a dinner party and show off a little! But above all else, have fun!
Check out this week's episode by clicking the box below.
Apple Galette w/ Bourbon Salted Caramel Sauce
For the Galette
3-4 apples (I used granny smith, mac, and gala)
1/4 c. walnuts, chopped
1/4 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
pinch of ground clove
1 pie crust
For the Caramel Sauce
recipe adapted from Vanillamore Dessert Kitchen, Montclair NJ
makes 1 1/2 c. caramel
4 tbs. butter
1 c. sugar
1/4 tsp. salt
1 c. half & half (or heavy cream)
2 tbs. bourbon
Preheat oven to 400°. Wash, peel and slice the apples into a large bowl. Add sugar, cinnamon, nutmeg and clove to apples and mix to combine. Set aside.
Roll our pie crust on a piece of floured parchment paper to about an 18 inch round. Layer apples into crust, leaving about a 1 inch border on the edge. Scrape any juices left in the bowl on top of the apples.
Gently fold the edge of the crust over the apples, pinching and folding where needed. Sprinkle walnuts in top of the apples, and dot the galette with butter.
Bake for 50 minutes or until the crust is golden brown.
While the galette bakes make your caramel sauce. In a saucepan over medium heat, melt butter and sugar together until the sugar becomes liquid and starts to turn a golden brown.
Add in salt.
CAREFULLY whisk in half and half. Caramel will bubble as you add it in so go slowly. Once the half and half is mixed in, remove the pan from the heat and thick in the bourbon.
Drizzle the galette with the caramel sauce and serve warm.