It has been pretty cold out there, Ottawa! But do not fret, I’ve got an awesome tip to keep your thermostat down while still keeping your house warm. Turn on that oven, and let’s make a delicious no pie apple pie covered in a salted caramel sauce. Sounds pretty magical, right? But it couldn’t be easier and you don’t event need a pie dish. This tested to perfection galette recipe is a great alternative for people whose apple pies look like they left a 4-year-old in charge of the kitchen.
Here’s what we’ll need:
for the dough
- 2 cups all purpose flour
- 1 1/2 tbsp. sugar
- 1/2 tbsp. cinnamon
- 1 tsp. salt
- 14 tbsp. cold unsalted butter, cubed (comes up to a little more than 3/4 cup)
- 1/2 cup ice water (before starting, fill a glass with cold water and pop it in the freezer)
- 1 egg, beaten and set aside
for the filling
- 4 apples (I used Wolf River apples because they stay firm after baking)
- 2 tbsp. light brown sugar
- 1 tsp. cinnamon
- 1 tbsp. butter, cut into small bits
for the salted caramel sauce
- 1 cup sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 1/2 tbsp. unsalted butter
- 1 tsp. sea salt
Here’s how we’ll make it:
- Preheat oven to 400°F
- In a large bowl, mix flour, sugar, cinnamon and salt until combined. You can pulse in a food processor if you have one
- Add the butter. I use a pastry cutter to cut the butter into the flour mix until it resembles rough sand. Again, if you have a food processor, go ahead and pulse.
- Add water and mix until the mixture comes together
- Roll it in a ball, wrap in plastic wrap and place in the fridge for about 1 hour or 15 min in the freezer.
- While the dough is chilling, peel, core and slice the apples.
- Place apples in a bowl, mix in sugar, cinnamon and butter until all apples are evenly coated. Set aside.
- Once dough is chilled, we can roll it out. On a well-floured surface, roll out into a 1/4 inch round.
- You can trim the edges to make the round even all around.
- Place the filling in the middle of the round.
- Fold the edges over the filling, leaving centre exposed.
- Take your beaten egg and brush the crust. This will give your crust a nice golden crisp.
- Bake for about 40 minutes until the crust is a nice golden brown.
- While the galette is baking, let’s make the sauce!
- In a small saucepan, combine the sugar and water over medium-low.
- Once the sugar is dissolved, increase the heat and bring the mixture to a boil. Let it boil for about 5 minutes without stirring.
- Remove the sugar from the heat.
- Whisk in the heavy cream gradually.
- Stir in the butter and salt.
- I like to keep the extra sauce in a jar for later use (it’s amazing on toast, or even drizzled on some yogurt and fruit).
- Once the galette is ready, remove and let it cool for a while. Once it’s chilled a bit, slice, pour some caramel sauce over it and enjoy!
What are you baking this week? Tweet me @warriorrenaud, or comment below!