Caramel Apple Galette

https://pastryliving.com/caramel-apple-galette/

Category
Dessert
Cuisine
French
Serves
8 servings
Time
1 minutes
From
Pastry Living with Anya

applecaramelpie

Adapted from: https://pastryliving.com/caramel-apple-galette/

I found the apples a little undercooked, so maybe microwave them before using?

Ingredients

  • 6.6 oz All-purpose flour (3 US cups * Calculated as 1 cup = 125 g, the surface leveled.)
  • 1/2 Tbsp Granulated sugar
  • 1/4 tsp Salt
  • 4 oz Unsalted butter (2 US sticks)
  • 1.95 oz Icy water (1/3 + 1/8 US cups)
  • 1/2 Tbsp Oil
  • Some Bread flour (or all-purpose flour) to roll the dough
  • 21 oz Apple (Peeled, cored, and cut into cubes)
  • 1/2 Lemon Lemon zest
  • 1.4 oz Granulated sugar for caramel (1/4 US cup - 2 tsp)
  • 1.5 oz Unsalted butter (3 Tbsp)
  • 2 oz Light brown sugar (1/4 US cup)
  • 1/8 tsp Salt
  • 1 tsp Cinnamon
  • 1 Tbsp Cornstarch (Level the surface.)
  • 2 Tbsp Heavy cream
  • 2 Tbsp Dark rum
  • 1 tsp Lemon juice
  • 2.5 - 3 medium-large apples Apple (Peeled, cored, and sliced thinly) (I also mixed Granny Smith and Golden Delicious (1:1))
  • 1/2 Tbsp Cornstarch
  • 1 Tbsp Unsalted butter (melted)
  • 0.9 oz Granulated sugar (1/8 US cup)
  • 1/8 tsp Cinnamon
  • Some Egg white
  • 2.5 oz Apricot jam (1/4 US cup)
  • 2 tsp Water
  • 7 oz Granulated sugar (1 US cup)
  • 5.3 oz Heavy cream (2/3 US cup)
  • 1/4 - 1/3 pod Vanilla beans (or vanilla extract 1/3 tsp)
  • 1/4 tsp Salt

Instructions

Pie Dough

  1. Make one batch of mypie doughrecipe. Follow the steps and tips in the post to make it successful.
  2. Set it aside in the fridge for at least 1 hour or ideally for more than a few hours to rest the dough completely.

Caramel Apple Filling

  1. 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. Note: I like to microwave the apples for 3-5 minutes to soften them a little
  2. (Add lemon zest to the apples.)
  3. 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.
  4. Add butter and mix once you see that it turns into a nice bright orangy color.
  5. Add the cut apples when a good amount of butter is melted. Mix.
  6. Turn back the heat to medium to medium-low heat again and add all the dry ingredients: brown sugar, salt, cinnamon, and cornstarch. Mix.
  7. Add liquids: heavy cream, dark rum, and lemon juice.
  8. Mix and continue heating until the apple gets softer. ... It smells incredible here!
  9. 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.

Assemble the pie

  1. Roll the Pie Dough into a little bigger than a 12-inch circle.
  2. Slice apples to lay on top.
  3. Spread a thin layer of cornstarch on top of the pie dough.
  4. Spread the caramel apple filling up to the 9-inch circle. (Squeeze out all the sauce from the plastic wrap.)
  5. Place each slice of apple like a domino and make 3 layers with them.
  6. 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.)
  7. Apply melted butter all over the sliced apples.
  8. Sprinkle sugar on top of the apples evenly.
  9. Fold the edge of the pie and open it up a bit to show some more apples near the edge.
  10. Apply egg white (or egg wash) on top of the pie dough and sprinkle the rest of the sugar. (I avoid applying egg white on the higher edges of the pie dough to prevent them from getting too dark after baking.)
  11. 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.

Bake!

  1. 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.
  2. Heat the apricot jam and water together. (I often use the microwave.)
  3. Apply it all over the sliced apple. Let the pie cool before applying the glaze.
  4. Serve with caramel sauce (I like Trader Joe's Salted Caramel) and vanilla ice cream

Notes

  • 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.
  • 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.
  • It's important to either slice it very thin into about 1 mm (0.04 inch), or slice more thickly and microwave the slices for 2-3 minutes before assembling.
  • 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.
  • 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.
  • 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.