Ingredients
Scale
- 1 refrigerated pie crust (or homemade shortcrust pastry)
- 3 large Granny Smith or Honeycrisp apples, peeled and thinly sliced
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small cubes
- 1/4 cup salted caramel sauce (plus extra for drizzling)
- 1 egg (for egg wash)
- 1 tablespoon coarse sparkling sugar (optional)
- A pinch of flaky sea salt
Instructions
- Preheat your oven to 400°F (200°C). In a large mixing bowl, toss your thinly sliced apples with the granulated sugar, cinnamon, ginger, and lemon juice. Ensure every slice is evenly coated with the spices. Let the apples sit for about 10 minutes; this allows them to release some of their juices so the crust doesn’t get soggy during baking.
- Line a large baking sheet with parchment paper. Roll out your pie dough into a 12-inch circle directly on the parchment. Arrange the apple slices in the center of the dough, leaving a 2-inch border around the edges. You can stack them neatly in a spiral or pile them up for a more rustic look. Drizzle 1/4 cup of salted caramel sauce over the apples and dot the top with the small cubes of butter.
- Gently fold the edges of the dough over the apples, pleating it as you go. The center of the galette should remain open. Beat the egg with a splash of water and brush the crust edges with the egg wash. Sprinkle the crust with coarse sugar if desired. Bake for 30 to 35 minutes, or until the crust is deep golden brown and the apples are tender. Remove from the oven, drizzle with extra salted caramel, and sprinkle with a pinch of flaky sea salt before serving.
- Cook Time: 60 minutes