Yield: 8″ salted caramel apple galette // Total Time: 1 hr. 40 min. // Disclaimer: This post includes affiliate links.
Pie, but make it WAY easier. Flaky and buttery pie crust, sweet cinnamon sliced apples, ice cream, and salted caramel sauce.
salted caramel apple galette
If you’re looking to make a pie without all the fuss, a galette is perfect for you! This salted caramel apple galette has a super flaky, buttery pie crust that only requires 5 common ingredients, and is baked with cinnamon salted caramel apples on top. It’s sweet, salty, fall apple dessert perfection.
weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. I do provide cup measurements but please note that I test all my recipes in grams and can not guarantee that your bake will turn out like mine. This kitchen scale is super cheap and a great starter scale!
keep the dough and ingredients cold
I know, I know – I’m always saying you need room-temperature ingredients. But with pie dough (and scones), it’s the opposite! The trick to getting those flaky layers and butter pockets is to keep the dough cold. If you notice the butter getting too warm at any point while making the dough, just pop the dough into the freezer for 5-10 minutes to harden it up again.
ingredients and substitutions
Salted caramel sauce: you can use jarred caramel sauce and add salt to it, or you can make my delicious homemade salted caramel sauce.
For the pie crust:
You could definitely used a store-bought pie crust to make things easier, but here’s what you’ll need to make your own –
All purpose flour: for structure.
Granulated sugar: for sweetening and helping lock in moisture in the dough.
Salt: balances and brings out the flavor and sweetness of the dough.
Unsalted butter: for creating those flaky layers. Make sure you are using cold butter! I recommend cubing the butter then placing it back in the fridge for later use. You can also substitute in salted butter here, just be sure to omit the extra salt from the pie crust. I haven’t tried it but I don’t see why a non-dairy butter stick wouldn’t work here as well.
Ice water: Essentially, just fill a glass with some ice and water. This helps keep the dough cold and in turn prevents melted butter in the dough.
For the apple filling:
Apples: use your favorite baking apple here! I used pink lady (since they are typically the least expensive!) but you can use fuji, gala, jonathan, granny smith, honey gold, or braeburn!
Salted caramel sauce: to sweeten up the apples.
Ground cinnamon: for flavor!
Flour: absorbs and thickens any juices released from the apples to prevent a soggy crust!
For the egg wash:
Egg & milk: helps create that beautiful golden brown crust.
Walnuts: optional but great for some extra texture and flavor.
how to make an apple galette:
This is just a little picture step-by-step of making the galette. The full recipe can be found at the end of the blog post!
salted caramel apple galette q&a
can I double this recipe?
Definitely! I even more strongly reccomend measuring by weight for the best results.
can I make this recipe into smaller galettes?
Definitely! My original version of this a long time ago was mini salted caramel apple galettes. You can take the dough and divide it by 6, then roll out each dough ball into a 5″ circle. Use a 3″ bowl to mark a ring in the center of the dough for your apples, then proceed with the recipe.
can I make galettes ahead of time?
You can make the pie crust ahead of time, which in my opinion is probably the most “annoying” part to make. Simply keep the pie crusts tightly wrapped in plastic wrap in the fridge for up to 2 days before baking.
how to store a galette
The safest way to store this galette would be in an airtight container in the fridge because of the salted caramel sauce. It will keep well for 2-3 days in there, and you can just pop it in the microwave to heat it up a bit before serving!
why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
a note on oven temperature
Ovens vary and fluctuate in temperature and aren’t always at the temperature they claim to be. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
did you make this salted caramel apple galette?
If you made this salted caramel apple galette I would love to see it and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Salted Caramel Apple Galette
- 150 g all purpose flour (1 ¼ c.)
- 1 ½ tsp. granulated sugar
- ¼ tsp. salt
- 113 g unsalted butter cold, cubed (½ c.)
- 1-2 tbsp. ice water
Salted Caramel Apples
- 3 small apples peeled & thinly sliced
- ¼ c. salted caramel sauce
- 2 tsp. ground cinnamon
- 1 tbsp. all purpose flour
- 1 egg
- 1 tbsp. milk
- 30 g crushed walnuts (¼ c.)
- In a medium sized mixing bowl, add in the flour, sugar, salt, and cold cubed butter.
- Use a pastry cutter or your fingers to cut the butter into the dry ingredients. Continue until you have small chunks of butter distributed throughout the dry ingredients, and no large chunks remain.
- Add 1 tbsp. of water into the dough, then use your hands to gently knead the pie crust together. Add in more water ½ tbsp. at a time as needed just until you can form a cohesive ball of dough.
- Slightly flatten the pie crust, then wrap it tightly in plastic wrap. Place the dough in the fridge to chill for at least 30 minutes, and for up to 2 days.
Salted Caramel Apples
- Wash, peel, and thinly slice the apples, then place them in a medium sized mixing bowl.
- Add in the salted caramel sauce, cinnamon, and flour. Mix the ingredients together until each apple slice is covered.
- Preheat the oven to 375°F / 190°C. Line a baking sheet with parchment paper or a silicone baking mat.
- Transfer the chilled pie crust onto a clean, lightly floured surface.
- Roll the dough out into a circle that is 11" / 28 cm in diameter. Use a bowl or cup that is ~8" / 20 cm in diameter to gently mark a circle in the center of the pie crust.
- Transfer the rolled out crust on to your lined baking sheet.
- Place the sliced apples in the center of the pie crust and pat them down into an even layer in the inner circle.
- Fold the extra dough towards the middle on top of the apples.
- Whisk together the egg and milk. Use a pastry brush or your fingers to brush the egg wash on to the top of the crust.
- Pat some crushed walnuts on top of the pie crust, if using.
- Bake for 30-40 minutes, until the crust turns golden brown.
- Once the galette comes out of the oven, top it with some more salted caramel sauce if you want a nice glisten on top of it. Then, top with ice cream and enjoy!