I know pumpkin is the standard when it comes to Thanksgiving dessert, and you won’t hear any complaints from this pumpkin lover about that. However, I know not everyone out there feels the same, and this dessert is for them.
We went apple picking with our friends Dan and Rebecca a few weekends ago. It was a spur of the moment, all three of us were dressed and out of the house in less than an hour, type of thing. As such, I didn’t know in advance what I would make with my apples, which of course didn’t stop us from picking several pounds of them anyway. Apparently this is a common occurrence, but I usually account for all the recipes I want to make before picking apples. Oops.
Once we got home, I started looking through my saved recipes. I have a lot of them, but I kept coming back to this one. Apples, caramel and pie dough? Oh yes. I couldn’t get the idea out of my head, even when looking at other recipes. Times like that, it’s best just to go ahead and make whatever recipe I’m craving because I know nothing else will satisfy me until I do.
This recipe takes a few simple components – all butter pie dough, sweetened apples and homemade caramel sauce – and turns them into a sum greater than the parts. All of those things are good enough on their own, so just think about how good they must be together (hint: really, really good).
I love my standard pie dough recipe, but I decided to go with the recipe included here for a couple of reasons, the main one being that I don’t feel like I need a butter and shortening pie dough if I’m not cutting and re-rolling over and over again (like I did for Clara’s party). Galettes are meant to be rustic looking, so there’s no concern over keeping the dough in a perfect circle. Once it’s rolled and filled, the dough is creased and folded, and it doesn’t even really matter how it looks as long as it holds the filling in.
These were good right out of the oven, and I barely let them cool before diving in. It’s hard to beat flaky pie dough and sweet, juicy apples, but adding caramel sauce is a guaranteed way to do just that. In the case of these apple galettes, it makes them taste especially rich and decadent. If you’re looking for a stunning dessert to showcase at Thanksgiving, this could very well be it.
- COOK TIME:
- YIELD: 6 galettes
For the pie dough:
2 cups all-purpose flour
½ teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1½ sticks) cold unsalted butter, cut into pieces
½ cup ice water, plus more if needed
For the filling:
4 apples, peeled, cored and sliced ¼-inch thick
Finely grated zest of 1 lemon
1 tablespoon fresh lemon juice
¼ cups sugar
½ teaspoon ground cinnamon
Caramel sauce, made with ½ teaspoon salt, for serving
Combine the flour, salt and sugar in the bowl of a food processor. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is broken up and the mixture looks coarse. Evenly sprinkle the water over the flour mixture, then pulse just until the dough starts to come together. Transfer to a sheet of plastic wrap and press into a disk. Refrigerate for at least 30 minutes and up to 1 day before using.
Line a baking sheet with parchment or a nonstick baking mat. Place the apples, lemon zest and juice, sugar, cinnamon and a pinch of salt in a large bowl. Toss together to combine.
Transfer the dough to a lightly floured work surface and divide into 6 equal pieces. Roll each piece into a round about ⅛-inch thick. Evenly space the dough rounds on the prepared baking sheet.
Divide the apples between the dough rounds, spreading into an even layer and leaving a 1-inch border of dough. Fold the edge up and over the apples, loosely pleating the dough and leaving the apples uncovered in the center. Refrigerate for about 30 minutes. Meanwhile, heat the oven to 400º.
Bake the galettes until the crust is golden brown and the apples are tender, about 40 minutes. Allow to cool on the baking sheet on a wire rack.
When ready to serve, drizzle the galettes with warm caramel sauce and serve immediately.