Pumpkins are like the cool kids in school. They get all the hype this time of year and you can can find pumpkin anything just about anywhere! Don't get me wrong, I love pumpkins but, let's not forget about apples! To me, Fall means apple picking and pie making. Sometimes I don't have time to make an apple pie from scratch but, I can whip up a mean apple gallette in no time! Pair it with an easy bourbon caramel sauce and vanilla ice cream...forget about it!
Easy Apple Gallette w/ Bourbon Caramel Sauce
For Gallette:
1 pie crust, homemade or store-bought
2 large apples (peeled, cored & thinly sliced)
2 tablespoons brown sugar
½ teaspoon cinnamon
1 teaspoon cornstarch
½ tablespoon lemon juice.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, combine the apples, sugar, cinnamon, cornstarch, and lemon juice. Toss to combine. Pour the apple mixture onto the center of the crust, leaving a 1-inch border around the sides. Gently overlap the dough & pinch to keep the folds together.
Lightly brush egg wash (1 egg + 1 tsp. water) on the edge of the dough, and sprinkle with the turbinado sugar.
Bake for 35 to 40 minutes, or until the crust is golden brown and apples are tender. Cool on baking sheet on a wire rack.
For Bourbon Caramel Sauce:
1 cup sugar
1/4 cup water
½ cup heavy cream
1 Tbsp bourbon
pinch of salt
Simmer sugar and ¼ cup water on medium heat, swirling pan for 15 minutes or until a deep amber color is reached. Watch closely so it doesn't burn. Turn off burner and remove from heat and slowly add cream while stirring. Add pinch of salt and bourbon. Transfer to a heat-safe dish or bottle and let cool. Store covered in the refrigerator.
Easy Apple Gallette w/ Bourbon Caramel Sauce
For Gallette:
1 pie crust, homemade or store-bought
2 large apples (peeled, cored & thinly sliced)
2 tablespoons brown sugar
½ teaspoon cinnamon
1 teaspoon cornstarch
½ tablespoon lemon juice.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, combine the apples, sugar, cinnamon, cornstarch, and lemon juice. Toss to combine. Pour the apple mixture onto the center of the crust, leaving a 1-inch border around the sides. Gently overlap the dough & pinch to keep the folds together.
Lightly brush egg wash (1 egg + 1 tsp. water) on the edge of the dough, and sprinkle with the turbinado sugar.
Bake for 35 to 40 minutes, or until the crust is golden brown and apples are tender. Cool on baking sheet on a wire rack.
For Bourbon Caramel Sauce:
1 cup sugar
1/4 cup water
½ cup heavy cream
1 Tbsp bourbon
pinch of salt
Simmer sugar and ¼ cup water on medium heat, swirling pan for 15 minutes or until a deep amber color is reached. Watch closely so it doesn't burn. Turn off burner and remove from heat and slowly add cream while stirring. Add pinch of salt and bourbon. Transfer to a heat-safe dish or bottle and let cool. Store covered in the refrigerator.
