Caramel Apple Galette

This homemade caramel apple galette combines slices of fresh apples, sweet caramel, and warming spices, tucked into an easy dairy free pastry crust. This rustic dessert has all the flavours of a classic apple pie with a fraction of the work.

Course Dessert

Cuisine American, French

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 163kcal

Author Sally

Equipment

Ingredients

For the pie crust:

1 ½ cups plain flour/all purpose flour
1 tablespoon white sugar/granulated sugar
½ teaspoon salt
½ cup (125 grams) dairy free butter cold
2-3 tablespoons cold water
1 egg lightly beaten
Coarse sugar optional

For the apple filling:

2-3 apples Granny Smith, Pink Lady, or any other crisp apple variety
¼ cup caramel sauce
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg

Instructions

Make the pie crust: Start by preparing the pastry crust. In the bowl of a food processor, add the plain flour, white sugar, and salt. Add in the cold dairy free butter and pulse a couple of times until the mixture resembles coarse crumbs.
Gradually add 2-3 tablespoons of cold water to the mixture, one tablespoon at a time, and mix until the dough just starts to come together. Ensure you only add enough water for the dough to hold its shape when pressed together.
Turn the dough out onto a lightly floured surface and gather it gently into a ball. Flatten it slightly to form a disc, wrap it in plastic wrap, and refrigerate overnight.
Prepare the apple filling: Cut the apples, remove the core, and slice them into thin strips. Place the apples in a large bowl and toss them with the spices, caramel sauce, and a pinch of salt until all the apples are coated.
On a lightly floured piece of baking paper, roll out the chilled pie crust dough into a circle about 12 inches in diameter. Don’t worry about making it perfectly round; just get it as close as possible to the size.
Arrange the apple slices in the centre of the pastry in a circle about 9 inches in diameter. Use a standard 9-inch round cake tin as a guide. Gently fold the edges of the pastry over the apples, one section at a time.
Place the galette in the fridge for 15-20 minutes to chill while you preheat the oven to 190°C (375°F). Place a heavy-duty baking tray or a pizza stone in the oven while the oven preheats.
Brush the edges of the galette with the lightly beaten egg using a pastry brush and sprinkle with coarse sugar.
Slide the galette carefully onto the baking tray or stone and bake for 40-45 minutes or until the edges are golden brown. Allow the galette to cool for 10 minutes before slicing and serving with vanilla ice cream.

Notes

Use a pizza stone if you have one instead of a baking tray for a crispy base.

Nutrition