Caramel Apple Galette


  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 stick (4 ounces) cold unsalted butted, diced
  • 3 tablespoons ice water


  •  3 large apples, such as honeycrisp
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons orange juice
  • 1 teaspoon grated orange peel
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 egg, lightly beaten
  • 1 tablespoon coarse sugar
  • Caramel sauce/Vanilla ice cream, optional 


Prepare crust: Combine flour, sugar and salt in food processor bowl with blade. Pulse to
combine. Add butter; pulse about 12 times until butter is pea-shaped. Add water and pulse
until dough comes together. With floured hands, shape dough into a flat disc; wrap with plastic
and refrigerate at least 1 hour.

Prepare filling: Peel apples; core and cut into 1/4-inch-thick slices. In large bowl combine apple
slices, brown sugar, flour, orange juice and peel, cinnamon and nutmeg; toss to mix well.
Preheat oven to 450°F. On parchment paper, roll dough into 11-inch circle. Spoon apple
mixture on dough, leaving a 1 1/2-inch edge of dough. Gently fold dough over apple mixture,
to make an edge. Brush dough with egg; sprinkle with sugar. Bake 20 to 25 minutes to until
crust is golden and apples are tender. Serve warm.

If desired, drizzle with caramel sauce and serve with vanilla ice cream.

Serves 8

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