Salted Caramel Apple Galette

I’ve made a few variations of galettes this year including a springtime cherry balsamic version and a summery tomato basil version. It’s only fitting that I created one for fall. In this Salted Caramel Apple Galette, layers of sweetly seasoned, sliced apples are arranged in a rosette pattern then drizzled with salted caramel sauce and topped with chopped walnuts. 

Salted Caramel Apple Galette

Galettes, or rustic pies, are so easy to assemble, especially when using a store-bought refrigerated crust. However, if you have the extra time, feel free to make your own. 

Don’t forget a whopping scoop of vanilla ice cream on top for the big finish. Recipe makes 6 servings. 

Salted Caramel Apple Galette    

1 refrigerated pie crust, room temperature

2-3 large apples, peeled and sliced into ¼ inch slices, about 4-5 cups
 
¼ cup packed dark brown sugar

1 ½ tablespoons all-purpose flour

2 teaspoons fresh lemon juice to prevent apples from browning

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 egg, lightly beaten

¼ cup chopped walnuts, optional

Vanilla ice cream

Heat oven to 375 F. On a parchment lined baking sheet, unroll pie crust. Set aside.

In a large bowl, combine apple slices with brown sugar, flour, lemon juice, cinnamon and nutmeg.

Over the pie crust, arrange apple slices in a circular pattern, leaving a 2-inch border of crust.

Fold the crust up and over the outer part of the filling, leaving the center of the pie open. 

Press gently to seal the edges. Drizzle 2-3 tablespoons of salted caramel sauce over the filling, not the crust.

Brush the crust edges with egg. Sprinkle walnuts over the pie and crust, if desired.

Bake 35-38 minutes until the filling is bubbly and the crust is golden brown. Tip: after baking 15 minutes, cover the edges of the crust with strips of aluminum foil to prevent over browning.

Allow pie to cool on the baking sheet for 10 minutes before slicing. Drizzle with more salted caramel sauce and finish with a scoop of vanilla ice cream.