A simple & incredibly delicious caramel apple galette recipe. Enjoy it with your family and friends during this fall and holiday season!
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Why I love this apple galette:
- The filling is packed with flavors (the apple, caramel, cinnamon, brown sugar, butter, dark rum… they create the most satisfying smell and flavor!
- It tastes exceptional with a drizzle of caramel sauce and vanilla ice cream on top. It feels so heavenly in a mouth!
- You don't need a pie plate to make this rustic apple pie. It makes the process a bit easier!
- It's simple to make yet looks so festive, which is perfect for special events, such as Thanksgiving and Christmas.
🍎 Learn how to make the amazing apple galette with step-by-step instructions. This rustic apple pie will surely be a hit for your crowds!
What you'll learn in this post:
In this post, you'll learn essential baking tips, such as:
- How to make caramel
- What types of apples should we use?
- 3 essential tips for assembling sliced apples beautifully
- The purpose of the apricot jam glaze on top
... and more!
Let's get started.
What's In Apple Galette?
Pie Dough
- All-purpose flour: Use regular all-purpose flour. Chilling it in the fridge in advance helps to keep the butter cold.
- Granulated sugar: It is not a must, but a small amount is added today to add a slight sweetness.
- Salt: I used regular table salt.
- Unsalted butter: Use very cold butter to prevent it from getting too soft as you make the dough.
- Icy water: The cold water helps to keep the butter cold.
- Oil: I used olive oil today, but you can use other regular oils.
Caramel Apple Filling
- Apple: I blended Granny Smith and Golden Delicious (1:1 ratio) to create a not-too-mushy yet melty texture with well-balanced tartness and sweetness. They are my favorite apples for apple pies!
- Lemon zest: The refreshing flavor perfectly matches the apple pie filling.
- Granulated sugar for caramel: Use regular white sugar for the best result.
- Unsalted butter: It adds richness in flavor and a better texture.
- Light brown sugar: The deep taste goes well with caramel.
- Salt: It adds depth in flavor.
- Cinnamon: It's the magic spice for apple pies - The sweet and warm aroma goes perfectly with cooked apples.
- Cornstarch: Cornstarch thickens the filling. All-purpose flour gives a slightly chunkier texture, while cornstarch provides a gel-like texture like a jam.
- Heavy cream: It adds richness and a more melty texture.
- Dark rum: The flavor goes well with caramel. The filling does not taste like alcohol after the galette is baked; It adds a deep flavor, making it more exceptional.
- Lemon juice: Add more or less depending on how tart your apples are.
Assembling
- Apples: I also mixed Granny Smith and Golden Delicious. (1:1 ratio)
- Cornstarch: Spread a bit of cornstarch on a pie sheet to ensure the filling won't be too loose.
- Unsalted butter: The sliced apples cook better (& taste better!) by brushing melted butter over them before baking.
- Granulated sugar
- Cinnamon: Mix the granulated sugar and cinnamon to make cinnamon sugar.
- Egg white: Use only egg white to prevent the surface of a galette from getting too dark in the oven.
- Apricot jam: The neutral flavor goes so well as the glaze for any tart, pie, galette, etc.
- Water: A little water is added to thin out the jam.
How To Make Apple Galette
Now, let me share detailed tips on each step, which are all crucial for making the apple galette successful.
Step 1: Make Pie dough.
Make one batch of my pie dough recipe. Follow the steps and tips in the post to make it successful. Set it aside in the fridge for at least 1 hour or ideally for more than a few hours to rest the dough completely.
Step 2: Make Caramel Apple Filling.
First, cut the apples into cubes.
Prepare all the ingredients beforehand before heating the pot because we must constantly mix apples once we start heating them. (Add lemon zest to the apples.)
Next, heat sugar at medium to medium-low heat to make caramel. I recommend lowering the heat once the sugar starts getting dark to prevent it from getting too dark quickly.
Add butter and mix once you see that it turns into a nice bright orangy color (An image below).
Add the cut apples when a good amount of butter is melted. Mix.
Turn back the heat to medium to medium-low heat again and add all the dry ingredients: brown sugar, salt, cinnamon, and cornstarch. Mix.
Next, add liquids: heavy cream, dark rum, and lemon juice. Mix and continue heating until the apple gets softer. ... It smells incredible here!
Spread it on a tray, wrap it tightly, and chill it in the fridge until it cools to room temperature or until it's cold.
Tips💡:
- It's important not to touch the granulated sugar until it caramelizes from the edge. Once you see it's happening, gradually melt the sugar with the caramel inward. Watch the video tutorial to see the movement.
- Mix the filling while heating it to prevent the bottom from getting burned.
- The more you chill the filling in the fridge, the firmer it gets.
Step 3: Roll Pie Dough.
Follow the tips in this pie dough post for successfully rolling the dough.
Roll it into a little bigger than a 12-inch circle. (The size of the baked pie will be about 10 inches.)
Move it on the tray with the parchment paper and mark it with a 9-inch circle inside. This will be the guided line for you to spread the filling later.
Tip💡:
Leave the dough at room temperature for about 15 to 30 minutes, depending on the room temperature, to make it softer so you can finish rolling it faster.
Step 4: Assemble The Pie.
First, slice apples to lay on top.
Spread a thin layer of cornstarch on top of the pie sheet. Spread the caramel apple filling up to the 9-inch circle. (Squeeze out all the sauce from the plastic wrap.)
Now, let's assemble the sliced apples on top! Today, I'm sharing 2 ways to decorate them. (You can also decorate as you like!)
With the first way, place each slice of apple like a domino and make 3 layers with them. Fill the gap in the center with smaller or messier slices before laying the next layer on top. (I used about 3 medium-large apples.)
With the 2nd way, push the sliced apples by hand to flatten them like a domino and place them on top of the filling randomly. I left the apple skin on with this version. (I used about 2 and ½ medium-large apples.)
Apply melted butter all over the sliced apples.
Mix sugar and cinnamon to make cinnamon sugar, and sprinkle it on top of the apples evenly.
Fold the edge of the pie and open it up a bit to show some more apples near the edge.
Next, apply egg white on top of the pie dough and sprinkle the rest of the cinnamon sugar. (I avoid applying egg white on the higher edges of the pie dough to prevent them from getting too dark after baking.)
Chill it in the fridge for at least 30 minutes before baking it to prevent the pie dough from spreading or sliding down too much as it's baked.
Tips💡:
- It's important to slice it very thin into about 1 mm (0.04 inch) to create a very present texture after it's baked. It doesn't feel so good in your mouth when it's thick.
- To assemble the apple slices beautifully, I always focus on three things:
- Angle the slices and lay them down. It will be a lot easier to assemble them beautifully by doing this.
- Only pay attention to the outer line instead of focusing on the inner line since the inner line will be hidden by the next layer anyway. The pie looks more beautiful when creating a nice, clean circle with the outer line.
- Place apples at the same intervals. This also makes the look much better.
- Focus on these three things, and you should be successfully doing this!
- Apply the melted butter gently to prevent the apples from moving around.
- It's okay that you can't see all the apple slices on the edge before baking because they are going to shrink a little after it's baked.
Step 5: Bake!
Bake (Preheated) at 425 F | 218 C for 10 minutes, turn it down to 375 F | 190 C, and bake for another 35 - 45 minutes.
The apricot jam glaze
Heat the apricot jam and water together. (I often use the microwave.) Apply it all over the sliced apple. Let the pie cool before applying the glaze.
Tips💡:
- The filling often starts coming out from a couple of pieces, from the top or the edge, when the pie is baked enough - That's how I judge if it's done.
- Apply all of the apricot jam on top, although it's plenty - It's going to add incredible shine and an amazing taste. And it also prevents the apple slices from getting dry.
- When apricot jam contains chunks of apricot, strain it with a sieve. Try not to drag it strongly to prevent the apples from moving. Tap gently instead.
Step 6: Make caramel sauce.
Finally, make a caramel sauce to go with it.
In the post, I'm sharing two ways to make the caramel: dry caramel and wet caramel. This time, I used the dry caramel method (without butter). Follow the exact steps in the tutorial.
Step 7: Slice it.
I recommend using a serrated knife to slice this galette. Move it back and forth like a saw to cut through the sliced apples neatly.
Although this galette tastes amazing as is, I love it with homemade caramel sauce and vanilla ice cream on top. The rich and deep filling goes so well with the melty caramel. And the cold ice cream and the warm filling taste just perfect. I'd love you to try them all together!
Uses For Apple Galette
Enjoy the caramel apple galette for many occasions, such as:
- Thanksgiving dessert
- Christmas dessert
- Other friends and family gathering
- Snack for kids
- A way to consume lots of seasonal apples
... and so on!
🥧 I created this recipe this fall, and it has become my favorite apple pie since then. This year's MVP of an apple pie for me! I'm planning to make it for Thanksgiving this year. Enjoy it with your family and friends. I hope you'll give it a try and enjoy it with your special people to create wonderful seasonal memories.
Frequently Asked Questions
When you need to store it, wrap the surface and store it in the fridge for about 4 days. This pie tastes great even after storing it. Heat it before serving as you like!
I personally much prefer the texture without the skin. But apple skin is a good source of fiber, so you can pick whichever you like!
Wrap tightly and store it for up to 5 days in the fridge or for a few months in the freezer.
What type of apples should I use?
The most popular apple that many people like to use for apple pie is Granny Smith.- It is tart, and it doesn't break easily with heat. I like to mix it up with Golden Delicious, which is sweeter, less tart, and also gets softer with heat. You can enjoy the two different textures in one bite. I also feel it adds more depth in flavor to apple pies. The combination of Granny Smith and Golden Delicious is my favorite for apple pies.
That being said, everybody has their preference for the taste of an apple pie filling - It's a taste of home! If you already have your go-to apples that you always use, you can try with them. (You may want to adjust the amount of sugar, flour, and lemon juice in that case.)
Some of the popular apple pies for apple pies are:
- Granny Smith
- Golden Delicious
- Braeburn
- Jonathan
- Jonagold
- Honeycrisp
- McIntosh
- Roma
- Gala
VIDEO: Watch How To Make It!
To learn how to make the apple galette visually and have a deeper understanding of all, watch the video!
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More Pie Recipes
If you love this recipe, also try other apple pie recipes!
Printable Recipe
💬 If you loved this recipe, please share your feedback on this post! I always love hearing how you enjoyed it with your friends and family.
If you have a question about the tutorial, leave it in the comment section below, and I'll get back to you as soon as possible!
Best Caramel Apple Galette
Equipment
- Food processor or a bowl with a pie blade
- Bowl
- Spatula
- Dough scraper
- Rolling Pin
- Pot
- Slicer
- Parchment paper
- Baking tray
- Pastry brush
Ingredients
Pie Dough * This is a half batch of the original pie dough recipe which is enough for 1 10-inch galette.
- 187 g All-purpose flour
- ½ Tablespoon Granulated sugar
- ¼ teaspoon Salt
- 113 g Unsalted butter
- 55 g Icy cold water
- ½ Tablespoon Oil
- Some Bread flour (or all-purpose flour) to roll the dough
Caramel Apple Pie Filling
- 600 g Apple (Peeled, cored, and cut into cubes) Granny Smith: 300 g + Golden Delicious: 300 g * 2 medium-size apples makes about 300 g. But I highly recommend weighing them for more accuracy.
- ½ lemon Lemon zest
- 40 g Granulated sugar for caramel
- 42 g Unsalted butter
- 55 g Light brown sugar
- ⅛ teaspoon Salt
- 1 teaspoon Cinnamon
- 1 Tablespoon Cornstarch
- 30 g Heavy cream
- 30 g Dark rum
- 5 g Lemon juice
Assembling
- 2.5 - 3 medium-large apples Apple (Peeled, cored, and sliced thinly) I mixed Granny Smith and Golden Delicious (1:1)
- ½ Tablespoon Cornstarch
- 1 Tablespoon Unsalted butter (melted)
- 25 g Granulated sugar
- ⅛ teaspoon Cinnamon
- Some Egg white
- 70 g Apricot jam
- 2 teaspoons Water
Caramel Sauce
- 200 g Granulated sugar
- 150 g Heavy cream
- ¼ - ⅓ pod Vanilla beans or vanilla extract ⅓ tsp
- ¼ teaspoon Salt
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
Instructions
Pie Dough
- Make one batch of my pie dough recipe. Follow the steps and tips in the post to make it successful. Set it aside in the fridge for at least 1 hour or ideally for more than a few hours to rest the dough completely.187 g All-purpose flour, ½ Tablespoon Granulated sugar, ¼ teaspoon Salt, 113 g Unsalted butter, 55 g Icy cold water, ½ Tablespoon Oil
Caramel Apple Filling
- First, cut the apples into cubes.Prepare all the ingredients beforehand before heating the pot because we must constantly mix apples once we start heating them. (Add lemon zest to the apples.)Next, heat sugar at medium to medium-low heat to make caramel. I recommend lowering the heat once the sugar starts getting dark to prevent it from getting too dark quickly.Add butter and mix once you see that it turns into a nice bright orangy color (An image below). Add the cut apples when a good amount of butter is melted. Mix.Turn back the heat to medium to medium-low heat again and add all the dry ingredients: brown sugar, salt, cinnamon, and cornstarch. Mix.Next, add liquids: heavy cream, dark rum, and lemon juice. Mix and continue heating until the apple gets softer. ... It smells incredible here!Spread it on a tray, wrap it tightly, and chill it in the fridge until it cools to room temperature or until it's cold.Tips💡:1. It's important not to touch the granulated sugar until it caramelizes from the edge. Once you see it's happening, gradually melt the sugar with the caramel inward. Watch the video tutorial to see the movement.2. Mix the filling while heating it to prevent the bottom from getting burned.3. The more you chill the filling in the fridge, the firmer it gets.600 g Apple (Peeled, cored, and cut into cubes), 40 g Granulated sugar for caramel, ⅛ teaspoon Salt, 55 g Light brown sugar, 1 Tablespoon Cornstarch, 1 teaspoon Cinnamon, 42 g Unsalted butter, ½ lemon Lemon zest, 5 g Lemon juice
Roll Pie Dough.
- Follow the tips in this pie dough post for rolling the pie dough successfully.Roll it into a little bigger than a 12-inch circle. (The size of the baked pie will be about 10 inches.)Move it on the tray with the parchment paper and mark it with a 9-inch circle inside. This will be the guided line for you to spread the filling later.Tip💡:Leave the dough at room temperature for about 15 to 30 minutes, depending on the room temperature, to make it softer so you can finish rolling it faster.2.5 - 3 medium-large apples Apple (Peeled, cored, and sliced thinly), Some Bread flour (or all-purpose flour)
Assemble The Pie.
- First, slice apples to lay on top.Spread a thin layer of cornstarch on top of the pie sheet. Spread the caramel apple filling up to the 9-inch circle. (Squeeze out all the sauce from the plastic wrap.)Now, let's assemble the sliced apples on top! Today, I'm sharing 2 ways to decorate them. (You can also decorate as you like!)With the first way, place each slice of apple like a domino and make 3 layers with them. Fill the gap in the center with smaller or messier slices before laying the next layer on top. (I used about 3 medium-large apples.)With the 2nd way, push the sliced apples by hand to flatten them like a domino and place them on top of the filling randomly. I left the apple skin on with this version. (I used about 2 and ½ medium-large apples.)Apply melted butter all over the sliced apples. Mix sugar and cinnamon to make cinnamon sugar, and sprinkle it on top of the apples evenly.Fold the edge of the pie and open it up a bit to show some more apples near the edge.Next, apply egg white on top of the pie dough and sprinkle the rest of the cinnamon sugar. (I avoid applying egg white on the higher edges of the pie dough to prevent them from getting too dark after baking.)Chill it in the fridge for at least 30 minutes before baking it to prevent the pie dough from spreading or sliding down too much as it's baked.Tips💡:1. It's important to slice it very thin into about 1 mm (0.04 inch) to create a very present texture after it's baked. It doesn't feel so good in your mouth when it's thick. To assemble the apple slices beautifully, I always focus on three things:- Angle the slices and lay them down. It will be a lot easier to assemble them beautifully by doing this.- Only pay attention to the outer line instead of focusing on the inner line since the inner line will be hidden by the next layer anyway. The pie looks more beautiful when creating a nice, clean circle with the outer line.- Place apples at the same intervals. This also makes the look much better.Focus on these three things, and you should be successfully doing this!2. Apply the melted butter gently to prevent the apples from moving around. It's okay that you can't see all the apple slices on the edge before baking because they will shrink a little after it's baked.½ Tablespoon Cornstarch, Some Egg white, 25 g Granulated sugar, ⅛ teaspoon Cinnamon
Bake!
- Bake (Preheated) at 425 F | 218 C for 10 minutes, turn it down to 375 F | 190 C, and bake for another 35 - 45 minutes. Heat the apricot jam and water together. (I often use the microwave.) Apply it all over the sliced apple. Let the pie cool before applying the glaze.Tips💡:1. The filling often starts coming out from a couple of pieces, from the top or the edge, when the pie is baked enough - That's how I judge if it's done.2. Apply all of the apricot jam on top, although it's plenty - It's going to add incredible shine and an amazing taste. And it also prevents the apple slices from getting dry.3. When apricot jam contains chunks of apricot, strain it with a sieve. Try not to drag it strongly to prevent the apples from moving. Tap gently instead.
Caramel Sauce.
- Finally, make a caramel sauce to go with it. In the post, I'm sharing two ways to make the caramel: dry caramel and wet caramel. This time, I used the dry caramel method (without butter). Follow the exact steps in the tutorial.
Slice it.
- I recommend using a serrated knife to slice this galette. Move it back and forth like a saw to cut through the sliced apples neatly.Enjoy it with a drizzle of caramel sauce and vanilla ice cream!
Video
Notes
How to store it:
When you need to store it, wrap the surface and store it in the fridge for about 4 days. This pie tastes great even after storing it. Heat it before serving as you like!Nutrition
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