Growing up, every fall we would often take trips to the local apple orchard and pick lots and lots of apples. Inevitably, some of those apples would turn into freshly baked pies on a Sunday afternoon. It would involve me and my mom, a frozen pie crust, and me fiddling with some sort of apple peeling gadget to try and make the process a whole lot quicker. Only “quicker” = not so quick. Fast forward about 10 to 15 years, I still love kitchen gadgets, but I rarely ever make pie. In fact, I think the last time I made a pie was about 4 years ago. Needless to say, it was about time I changed that.
I think for me, the most daunting thing about pie is the crust. I suppose I had given up on pie altogether, and convinced myself that I disliked pie, because of how my pie crusts had turned out in the past. But guys, this pie crust recipe is a total winner! It was extremely quick and easy to make, easy to work with, and ohmygosh was it ever flakey. This is going to be my absolute go to recipe from now on. Although I used it to make a galette, it can of course be used to make a regular single or double crust pie.
Rather than making a traditional pie, I opted to make some apple galettes because I just love the simple and rustic look of them. And instead of making one large galette, I opted to spend a few extra minutes and make them into mini galettes. Because honestly, everything is cuter as an individual dessert. But feel free to make it as a large, single galette.
Obviously I couldn’t just stop at a simple galette, I had to add some whiskey salted caramel. The salted caramel just finishes the galette off perfectly and gives it the perfect level of sweetness. The recipe will make more than you need, but it keeps really well in the fridge, and you can basically put it on anything and everything. And you will. You can thank me later.
So if you fear the pie just as I did, I urge you to give this recipe a try. It will change everything.
Ice cream optional.
A very flakey all butter pie crust, filled with spiced apples, and finished with a salty and sweet Whiskey salted caramel sauce.
- 1 1/4 cups (157g) all-purpose flour
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 8 tablespoons (1 stick or 4 ounces) unsalted butter, very cold
- 1/4 cup (60ml) ice-cold water
- 1 egg, lightly beaten
- 1 tablespoon water
- 1 tablespoon turbinado sugar
- 2 large apples (I used honey crisp), peeled, cored, and thinly sliced
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon corn starch
- 1/2 tablespoon lemon juice
- 1 cup sugar
- 3 tablespoons water
- 3/4 cup heavy cream
- 3 tablespoons whiskey
- 1/4 teaspoon flakey sea salt, such as fleur de sel or maldon
- In a large bowl, combine the flour, sugar, and salt. Dice the butter into 1/2-inch pieces and scatter over the flour. Using a pastry blender or 2 forks, work the butter into the flour until the butter is about the size of small peas.
- Drizzle the ice cold water over the flour mixture, and using a spatula gently stir it together until most of it has come together. Knead the dough and gather all the loose bits, working as quickly as possible to keep it cold. Press the dough into a round disk, wrap once tightly with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the apples, sugar, cinnamon, corn starch, and lemon juice. Toss to combine.
- Divide the refrigerated dough into 4 equal pieces, and on a lightly floured work surface roll each piece into a circle about 1/8-inch thick. Divide the apple mixture among the 4 rounds, and place in the centre of the crust, leaving a 1-inch border around the sides. Gently lift the galette border over the apples, and overlap the dough where necessary and gently pinch to keep the folds together.
- In a small bowl, mix together the egg and water. Lightly brush the egg wash on the edge of the dough, and sprinkle with the turbinado sugar.
- Bake the galettes for 35 to 40 minutes, or until the crust is golden brown and apples are tender. Cool on baking sheet on a wire rack. Serve warm drizzled with caramel sauce and ice cream if desired.
- In a large heavy bottomed sauce pan, combine the sugar and water. Heat the mixture over medium-high heat without mixing. Once the edge start to brown, occasionally swirl the pan. Continue to cook the sugar mixture until it is a deep amber colour. About 5 to 10 minutes.
- Remove from the heat and add the heavy cream while whisking constantly. The mixture will bubble vigorously! Whisk in the whisky and the salt. Transfer to a container with a lid, and cool completely uncovered. Will keep covered in the refrigerator for about 2 weeks. Heat slightly in the microwave for serving.
* This recipe is easily doubled to create 8 small galettes or 2 large galettes. If making a large galette, baking time may need to be increased slightly. ** Pie dough can be make up to a week in advance and kept in the refrigerator, or frozen for longer. ***I found that these reheated really well in the microwave for about 20 seconds. The filling got warm and bubbly, while the crust remained flakey and crunchy.
Pie crust from The Smitten Kitchen Cookbook.
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