Apple galette! Rustic, flaky buttery crust filled with apple slices mixed with brown sugar, cinnamon, and nutmeg then topped with bourbon caramel and chopped walnuts.
Like I mentioned in my pecan pie galette post, I’ve never made a pie in my life. It just looks so complicated. It’s probably not at all lol
I’ve just become more of a galette kinda girl. I’m not a pie or cake girl to begin with (I know, I know) so a galette is the next best thing for gals like me! Are you into pies and cakes? Let me know in the comments below. Today, we’re making a rustic apple galette with bourbon caramel. I mean… pie who?
First of all, making the bourbon caramel is SO easy. Dangerously easy. *scared emoji* I’ve made salted caramel many times before but this bourbon caramel is even easier to make. And now that I know how easy it is to make it, I may have to make it more often. And that, my friends, is why it is dangerous! Bourbon caramel is so sinfully decadent. It only takes 15 minutes to make which you can totally do while the crust is chilling in the fridge.
Speaking of crust, my go-to pie crust recipe is from Food52. It’s sooo buttery, flaky, and easy to make. I always get so many compliments on its taste and texture. It’s the perfect vehicle for these cinnamon and brown sugary apple slices.
Be careful not to overfill the galette. If you add too many apples, it may leave the crust mushy. To avoid this, add the apples to the middle of the rolled out dough and leave 2-inch around the edge. That’s all folks!
I hope you make it and LOVE it!
Bourbon Caramel Apple Galette
FLAKY BUTTERY GALETTE CRUST
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks unsalted butter cold, cut into pieces (1 cup)
- 1/2 cup ice water
- 1 cup sugar
- 1/4 cup water
- 1/2 cup heavy whipping cream
- 1 tablespoon bourbon
- 3-4 apples peeled and sliced
- 2 tablespoons lemon juice
- 1/3 cup light brown sugar
- 1 1/2 teaspoons ground cinnamon
- Pinch of nutmeg
- Pinch of salt
- 1 egg whisked (egg wash)
- Chopped walnuts for garnish
- In a bowl, mix flour and salt then add butter pieces. Coat the butter with the flour, using your hands to really break the pieces of butter into the flour. Slowly add the ice water and mix just until the dough comes together. Wrap the dough in plastic wrap and chill for 30 minutes.
- In a saucepan, cook sugar and water over medium-high heat until the sugar becomes an amber color. Keep an eye on this – sugar can turn from amber to burnt in seconds. Remove from heat and immediately whisk in heavy cream and bourbon. Transfer to a small mason jar and let cool. Set aside.
- In a bowl, add the apple slices, lemon juice, brown sugar, cinnamon and salt. Gently toss together and set it aside.
- Preheat the oven to 400° F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a circle 1/4 inch thick. Transfer the dough to the prepared baking sheet.
- Arrange the apple filling in an even layer on top of the dough, leaving 2 inches of uncovered dough all the way around the edge. Fold the edges of the dough over the filling.
- Egg wash the edge of the dough and sprinkle with turbinado sugar (optional). Bake until the crust is golden brown, 30-40 minutes. Allow to cool slightly. Drizzle with bourbon caramel and garnish with chopped walnuts. Cut, serve, and enjoy!