Holiday recipes: Caramel Apple Galette

Caramel Apple Galette with Chef Char

Thanksgiving Dessert Ideas from Chef Char Morse

Galette Crust Ingredients:

8 oz. (2 sticks) unsalted butter, cubed
2 cups all-purpose flour, sifted
1 tsp salt
2 tsp sugar
½ cup buttermilk
1 Tablespoon pure vanilla

Directions:
Cut the butter into Tablespoon size pieces and place in the freezer for at least 10 minutes.  In a mixing bowl, add flour salt, sugar and cubed butter. Mix with a pastry blender or dough hook to break up the butter slightly. Next, add the buttermilk and vanilla. Knead the dough by hand or mix on medium until dough forms a ball and butter chunks are about the size of nickels and dimes. Place in refrigerator until ready to roll out dough.  When ready to roll dough, split the ball in half.  Lightly dust a clean surface with flour and roll dough into a circle, about 10 inches across.  Place dough on a lined sheet tray.  Cover dough to within 1 inch of the edge with filling of choice and fold the uncovered dough over the edges of the fruit.  Brush dough with egg wash and sugar before baking.  Bake at 375 degrees in a preheated oven for 40-45 minutes.  Recipe makes 2 bottom crusts for galettes. 

Apple Galette Filling:

4 cups local apples, peeled, cored and sliced (Char likes honey crisp, golden delicious and gala mix)
1 cup granulated sugar
½ cup all-purpose flour
1 teaspoon cinnamon
Pinch of nutmeg

Directions:
Mix pie filling ingredients until apples are completely coated..

Caramel Sauce:

½ cup unsalted butter
1 cup brown sugar
1 ¼ cup heavy cream
1 tsp vanilla extract

Directions:  In a large saucepan over medium heat, melt butter. Stir in brown sugar until it completely dissolves and mixture just starts to bubble from the heat. Slowly add the heavy cream to the sugar and butter mixture while whisking. This mixture will bubble up slightly as it heats. Turn the burner to low and allow the caramel mixture to simmer for 2 or 3 minutes while occasionally stirring. Turn off the heat, add the vanilla extract and stir. Serve caramel while hot and melted.

To serve:  Cut pie into 8 equal pieces.  Garnish each slice of pie with a dollop of freshly whipped cream and drizzle warm caramel sauce over whipped cream and pie.  Enjoy!

Join Chef Char in a cooking class at the Muskegon Farmers Market in Kitchen 242, located at 242 W. Western in downtown Muskegon.  Tickets for Char's classes can be found and purchased at this link:  https://www.eventbrite.com/d/mi--muskegon/chef-char/

You can also learn more about Cher Char on her blog!

(© 2016 WZZM)


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