A no-cook apple filling with store-bought caramel sauce helps this apple galette come together in a flash.
Whether you’re hosting guests or traveling to a gathering, thisimpressive-looking galetteis simple to make and transport.
The no-cook apple filling features store-bought caramel sauce, but the real hero is thethree-ingredient pie dough.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
Learn how to make an apple galette.
It looks great, tastes amazing, and will be the centerpiece of any meal.
What’s the Difference Between a Pie and a Galette?
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
While a classic American apple pie is beloved, it can be time-consuming to assembleespecially with adecorative lattice top.
A galette offers a simpler, equally delicious alternative.
Baked free-form on a baking sheet, it features a rustic folding of dough around the edges.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
How To Store An Apple Galette
Apple galettes are best baked on the day of serving.
Bring to room temperature or reheat in a preheated 350F oven until crisp and warmed throughout before serving.
Add apples, and toss to coat.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
Prepare Dough:
Roll dough into a 13-inch circle on a lightly floured surface.
Transfer dough to a parchment paper-lined large baking sheet.
Drizzle any liquid remaining in bowl over apples.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
Fold edges of dough over apples, overlapping as needed.
Freeze, uncovered, 15 minutes.
Meanwhile, preheat oven to 400F with oven rack in lower third position.
Scatter butter cubes evenly over apples.
Cool on baking sheet 15 minutes.
Drizzle with additional caramel sauce, and serve warm with ice cream and sea salt.
Yeswhile the structure of a galette and a pie might be different, the crust is the same.
