apple galette & mulled apple cider caramel sauce

the story

Fall, Fall, my most favorite season of all!

Oh man, I love living in Savannah but Fall is not the same here.

I miss the crisp air, orange leaves, cracking fires, cozy sweaters and most of all, apple picking. I know, I know, it’s not apple picking season right now. I’m just saying, I miss it.

So, now that Thanksgiving is just around the corner, I thought I would play with an apple pie look alike. Imagine tart apples swaddled in homemade pie crust with half the cook time of a regular apple pie. To top it all off, this apple galette is drizzled with the ultimate Fall flavored sauce; mulled apple cider caramel.

I came up with the caramel idea after simmering apple cider, oranges, all spice, cloves and cinnamon sticks in a crock pot for supper club last month. Everyone raved over the warm spiced apple sip. I just knew it was going to be my go-to cider recipe from that day forward.

Today, when I was JUST about to make my delicious salted caramel sauce (click for recipe), I wondered how I could alter it for this galette {It’s the food blogger curse} Since I had cider, an orange and all of the spices, I decided to incorporate my apple cider drink with my caramel recipe. Boom. Fabulous.

Galettes are so fun to make and truly look stunning. So rustic. The red juicy skin-on apples maintain their shape and contrast the glossy golden crust. The best part? No pie pan needed!

This was my first time making this particular pie dough and the first time ever making a galette. I’ll tell you the truth, I’m a fan of both! Each was super easy to make and there are unlimited possibilities.

I’m officially a galette geek.

Ready?

ingredients

pie crust

• 1 c. + 3 tbsp all purpose flour
• 1 tbsp sugar
• 1/2 tsp. salt
• 5 1/2 tbsp. chilled butter-cut into pieces
• 3 tbsp. heavy cream
• 1/4 c. sour cream

apples

• 3-4 Cortland or Fuji apples, cut crosswise into thick slices
• 2 tbsp. flour
• 1/4 teaspoon salt
• 1/4 cup brown sugar
• 2 tbsp. lemon or lime juice
• 2 tsp. vanilla extract
• 1/2 tsp. ground cinnamon
• 1/8 tsp. nutmeg
• 1/8 tsp. ground ginger
• 1 large egg white, beaten

mulled apple cider caramel sauce

1. Combine the 1st four pie crust ingredients in a food processor. Pulse several times until the mixture resembles coarse meal.
2. Add the cream and sour cream into the processor until the mixture becomes a ball of dough.
3. Turn dough onto the counter, form into a thick circle, wrap with plastic wrap and refrigerate for 2 hours or over night.
4. Preheat oven to 425 degrees.
5. Toss apples in all ingredients EXCEPT for the egg white.
6. Lay out parchment paper and dust with flour. Roll out pie dough into a 15-inch circle onto the parchment paper. Place the dough circle and parchment paper onto a baking sheet.
7. Layer apple slices in the center of the dough circle. Leave a 2-inch border.
8. Fold the 2-inch border over the apple mixture, leave the center open (see pictures).
9. Brush the edges of the crust with the egg whites.
10. Bake for 30 minutes or until the crust is golden brown.
11. While it cooks, simmer apple cider with cider ingredients for 10 minutes. Sift out the cloves, allspice and cinnamon stick. Stir in remaining caramel ingredients. Bring to a boil and stir constantly for 5 min. Set aside and let cool (it will thicken).
12. Drizzle mulled apple cider caramel onto the galette and cut into wedges.