Apple Galette with Copper Pot Caramel Sauce


I’ve been eager to share a few fall-inspired recipes, but I was waiting for a day that really felt like fall. As I was drinking coffee this morning gazing out the window, I noticed the Poplar trees, which line our property, are beginning their transformation from emerald green to bright yellow. That was my cue; fall is officially here. It’s time to make a pot of soup, maybe a batch of pumpkin muffins and definitely an apple pie.

Except if you’re anything like me, pie just isn’t in my wheelhouse. My pies always turn out more than a little misshapen, usually a little runny and nothing like the beautiful picture that goes along with whatever recipe I’m following. I’ve found making galette’s are the perfect compromise for all of us who love pie but just can’t seem to get the hang of them.

Galette’s are a rustic dessert where instead of shaping the pie dough into a pan, you simply roll it out and fill the center with fruit. The edges of the pie crust are folded over the fruit and baked to a golden brown. The result is a tender, decadent fruit-filled dessert with no pressure to look ‘perfect.’ For special occasions, I make my own pie dough, but I’ve found a store-bought crust works just fine and makes this delicious dessert that much easier.

Apple Galette with Copper Pot Caramel Sauce

• 2 large honeycrisp apples, thinly sliced

• 1 tablespoon brown sugar

• 1/2 teaspoon cinnamon

• juice of half a lemon

• pinch of nutmeg

• 1 store bought pie crust

• 1 egg yolk

• 1 tablespoon raw sugar, for sprinkling

• 2 tablespoons Copper Pot caramel sauce

• vanilla ice cream

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Unroll the pie dough and lay it on the lined baking sheet. In a bowl combine the apples, brown sugar, cinnamon, nutmeg and lemon juice making sure that the apples are well-coated.

Pour the apples into the center of the pie dough, leaving about two inches of dough all the way around. Carefully fold the dough up onto the apples, making a little pocket. This dessert is meant to be ‘rustic,’ no perfect edges required.

In a small bowl, whisk the egg yolk with a tiny splash of water and brush the crust with the egg. Sprinkle with raw sugar and bake in the oven for 25-30 minutes until the crust is golden brown. When it comes out of the oven, let it cool for a minute or two and then drizzle the entire thing in caramel sauce.

Serve with a big scoop of ice cream and as many spoons as you need. (It’s actually a huge mess if you do it that way, usually I slice it like a pizza with a scoop of ice cream for each piece).