This Caramel Apple Galette is a quick and easy dessert to make when you are short on time. Serve it warm from the oven with a scoop of ice cream or dusted with some powdered sugar. Perfect for Thanksgiving or any occasion.
Looking in the fridge I saw a roll of pie dough and I really wanted to make something fast and easy for dessert tomorrow. I had a few apples and I knew just how good caramelized apples are, so an Easy Apple Galette was going to be on the menu!
Table of Contents
Recipe Ingredients
- Pie Pastry – either homemade or store bought
- Apple
- Butter
- Brown Sugar
- Water
- Cinnamon
- Powdered Sugar
- Ice Cream – optional
What is the origin of the Galette?
Apparently it is claimed that the origin dates back to 1311. The name Galette cake or King cake was replaced with “Galette of Equality” at the end of the monarchy rule during the French Revolution.
How to make it
Peel and chop the apples into medium cubes.
In a large pan or pot add the butter and melt. Add the chopped apples, brown sugar and water, gently mix to combine.
Cook on medium heat, stirring often until the apples are tender. When the sauce starts to thicken gently stir in the cinnamon, continue to cook until the sauce has thickened.
Roll out the dough and fit into the pan. Prick the bottom well with a fork. Pour in the apple mixture and gently cover with the extra dough that hangs over the pan. It should not completely cover the apples.
Brush the dough with a little milk and bake until the crust is golden. Let cool or serve warm. A scoop of vanilla ice cream is a great idea also!
What is a Galette?
A galette is a flat, round cake made of pastry dough or bread, that is wrapped around the filling. They can be made either sweet or savory. They are quick and easy. It can be made in a pie pan or on a cookie sheet. I made this in a pan because the filling is cooked and a bit wet rather than dry.
What is the difference between a Galette and a Pie?
Galettes are simple and rustic, with the filling in the middle of the dough and the edges folded over to keep the filling inside.
Whereas a pie is made in a pie plate, with the filling evenly spread on the dough, usually made with a lattice top, fancy cutouts or a second full pastry dough on top. They both can be either sweet or savory.
What is the best pastry to use?
I used one of my favourite store bought pie doughs. Although I have made it with homemade pastry which probably makes it tastier. I like to use my Brown Sugar Pie Crust, Homemade Pie Dough or if you want to give it an Italian flair you can use this Italian Pie Crust.
I probably wouldn’t use puff pastry only because it won’t stay closed on the filling because it puffs up during baking.
How to keep from getting a soggy bottom pastry
Because the dough is folded over the filling, you can’t blind bake the pastry first, so another way is to sprinkle the top of the pastry, with a little bread crumbs, semolina flour or even crushed corn flakes.
Another way is to cool the filling completely before adding it to the dough or place a cookie sheet in the oven while it is pre-heating and bake the pie on top of it, this will help bake the bottom of the dough quicker.
You could also brush the crust with an egg wash (1 egg beaten with 1 tablespoon of water), which will help to seal the dough.
What are the best apples for baking?
I personally always reach for Royal Galla or Fuji, but you could also use Cortland, Empire, Crispin, Northern Spy, Newton Pippin, Rome Beauty, Golden Delicious, Winesap, Honey crisp or Braeburn, or even a combination if you prefer.
What do you bake a galette on?
It’s best to use a rimmed cookie sheet and be sure to line it with parchment paper, this way it won’t stick to the sheet and will be easy to remove and slice.
How to store it
Any leftovers can be stored at room temperature on a plate covered tightly with plastic wrap. It will keep for up to 2-3 days. You can also store it in the fridge wrapped tightly in plastic wrap on a dish.
It will keep for up to 5-6 days refrigerated. You can warm it up in a low oven or microwave or serve it at room temperature.
You can also freeze it, cool it completely, then wrap well in plastic wrap and store in a freezer safe bag or container. It will keep for up to 3 months in the freezer. Thaw overnight in the fridge and warm in a low oven or microwave before serving.
More Galette Recipes to try
With the Holidays just around the corner and so much to do, why not save time and make this tasty Caramel Apple Galette? Enjoy.
Easy Caramel Apple Galette
Ingredients
- 1 single Pie crust (store bought or homemade)
- 2 tablespoons butter
- 5½ cups chopped apples (about 5 apples medium-large)
- 6-8 tablespoons brown sugar (packed)
- 2 tablespoons water
- 1 teaspoon cinnamon
EXTRAS
- 1-2 tablespoons powdered/icing sugar
- vanilla ice cream
Instructions
- Pre-heat oven to 350F (180C). Grease and flour a 7 or 8 inch pie plate.
- In a large pan or pot add the butter and melt. Add the chopped apples, brown sugar and water, gently mix to combine. Cook on medium heat, stirring often until the apples are tender, when the sauce starts to thicken gently stir in the cinnamon and continue to cook until the sauce has thickened, approximately 15 minutes to cook and thicken the sauce.
- Roll out the dough and fit into the pan, prick the bottom well with a fork, pour in the apple mixture and gently cover with the extra dough that hangs over the pan.
- Brush the dough with a little milk and bake until the crust is golden, approximately 25-30 minutes. Let cool or serve warm. Serve with a scoop of ice cream or dust with powdered sugar before serving. Enjoy!
Notes
Nutrition
Republished from October 4, 2021.
Bryan Gogal says
Okay, help me out with some terminology, if you will, please! The way I understand it, galette & crostata are the same thing – only one word is French and the other Italian. They both refer to a rustic, free-form single crust pastry. When the dough is baked in a tart pan it becomes, well, a tart. However, I see you use the French term galette for these pies instead of crostata and pies baked in a tart pan crostatas. No big deal, but can a crostata be both free-form and baked in a tart pan in Italy and mean the same thing?
Rosemary says
Hi Bryan, great question, a crostata in Italy never means free form, as a galette on a cookie sheet or pie plate with the dough folded over the filling, it is always formed in a pie plate and usually with the lattice crossing on top. If I served a galette as a crostata, they would think I was crazy and they would not hesitate to tell me. 🙂