Apple Galette
Apple Galette
A buttery and flakey pie crust filled with flambéed apple, topped with a crunchy streusel, Then covered with a apple whiskey Carmel sauce served along side salted Carmel ice cream
Pie crust
Ingredients
2 cups all purpose flour
15 tbsp cold butter cubed
1/4 cup ice water
1 tsp salt
2 tsp sugar
Procedure
1.Start by dissolving the salt and sugar in the ice water
2.Begin cutting the cold butter into flour until the butter forms small pea sized pieces
3.Add the ice water a splash at a time until it forms a smooth dough(you may not need all the water)
4.Wrap the dough in plastic wrap and refrigerate for at least 1 hour
Apple filling
Ingredients
3 honey crisp apples (peeled and sliced)
1/2 cup of the crown royal carmel
1 splash of apple whiskey
a pinch of cinnamon
a pinch of nutmeg
a pinch of salt
Procedure
1.In a skillet add your carmel sauce and bring to a light simmer then add your sliced apples
2.Once the apples are slightly softened add the splash of whiskey and flambé
3.Season the filling with cinnamon, nutmeg, and salt
4.Fill your baked pie crust with your filling
Crown Royal Carmel
Ingredients
4oz butter
4oz brown sugar
1/4 cup any apple whiskey (I used crown royal)
Procedure
1.In a medium sized sauce pan melt your butter then add the brown sugar
2.Whisk the butter and sugar together until they are both fully incorporated then pour in the apple whiskey while whisking constantly
3.It should for a smooth Carmel sauce, Keep hot and set aside)
Assembly
1.Roll the pie dough out into a large circle that is about 1/4 of an inch thick
2.Trim any jagged edges on the crust
3.Place the flambéed apples in the center of the dough
4.Fold the edges over the apple but leaving the center uncovered
5.Brush the crust with egg wash and dust with sugar the bake at 425F for 15- 20 minutes (until the crust is golden brown)
6.Let it slightly cool the slice and serve.
