Recipe: Apple Galette

Do you know what a galette is?  I didn’t either.  Our good friends at Wikipedia tell us that it’s a round, free form, crusty cake. 

Because of Helen’s apple tree, I am always on the lookout for good apple recipes.  We make jelly, jams, cakes, pies, but I was looking for something a little different.  When I found this recipe from our good friend Picky Palate for a caramel apple galette, I thought I would give it a try and I’ve made it several times since.  

Now, I should start off by telling you: I don’t normally like using store-bought ingredients when I bake.  I generally prefer doing the scratch thing, wherever possible; I just think it tastes better.  BUT, this is one of those great “back pocket” recipes, that, if you don’t mind a store-bought crust, you can have all the ingredients in the pantry ready to go on a moment’s notice.

If you’re having company over, you can prep and bake this right after the main course, and 30 or so minutes later, you’ve got a warm dessert right out of the oven.

My go-to store crust is the Pillsbury roll-out two pack.  It comes in an oblong package and is usually located with the regular Pillsbury products (crescent rolls, etc).  At Galen’s, this is right next to the cream cheese.

The original recipe can be found here, but this is my modified version:

Caramel Apple Galette

4 TBSP butter

2 cups apples, cored, peeled and diced

4 TBSP light brown sugar

2 tsp cinnamon

1/2 a package of Pillsbury rolled pie dough

1/4 cup kraft caramels (I like the pre-unwrapped kind) OR 1/4 cup mini Rolos

Preheat oven to 350

Melt butter in saucepan, add apples, brown sugar, and cinnamon.  Stir for 5 minutes, cooking until softened.

Pour into centre of dough, leaving a border around the edges.  You may want to place the dough on top of a piece of tin-foil, because if you rip it when you go to fold it in the next step, you’ll need that tin foil to build a little dam to keep the liquid from pouring out of the galette while it bakes.

Top apple mixture with caramels or rolos and fold the dough over to create a pleated design.

Bake 30-35 minutes or until pie edges are golden brown.  Serve warm with vanilla ice cream.

4 servings.

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