Deep Dish Caramel Apple Galette
Easy as pie? Our deep dish galette is even easier—no need to peel apples or fuss with a top crust. Plus, we’ve added decadent depth of flavor with a layer of caramel on the bottom. Go ahead and lick the plate—we won’t tell.
- 10 Pink Lady or Honeycrisp apples, cored and sliced into 1/4-inch wedges
- 3/4 cup granulated sugar
- 2 teaspoons cinnamon or apple pie spice
- 1 stick butter
- 1 cup brown sugar, packed
- 2 pie crusts, homemade or store bought
- 1 egg, beaten or 1 tablespoon heavy cream
- Turbinado or granulated sugar for sprinkling
- 4 to 5 sprigs fresh thyme
- Whipped cream or vanilla ice cream for serving
- Prepare to bake—Preheat oven to 350°F.
- Prep the apples—In a large bowl, toss apples with sugar and cinnamon. Allow to sit for about 10 minutes so apples can release juices.
- Make the caramel—Melt butter in a large, deep skillet or sauté pan over medium heat. Add brown sugar and cook, stirring constantly, until sugar is dissolved—about 3 to 5 minutes. Remove from heat and set aside.
- Assemble the galette—Roll crust into a 16-inch diameter—more or less depending on size and depth of pan. Place dough in skillet with excess crust overhanging the top. Give apples another stir and spoon into crust. Fold edges of dough over fruit, pleating as needed. Brush top of crust with beaten egg or cream. Generously sprinkle crust with sugar.
- Bake the galette—Place skillet on baking sheet to catch any potential drips. Bake in preheated oven for about an hour or until filling is bubbly and crust is golden brown. If crust is browning too quickly, tent with aluminum foil. Scatter thyme sprigs on top of galette and let cool for 30 minutes to 1 hour before serving with a dollop of whipped cream or scoop of vanilla ice cream.
Pick your favorite apples: Opt for Granny Smith, Gala, or Braeburn, but avoid Red Delicious because only one of those descriptors is true… Chill out—frozen fruit retains its shape better in pies, so if you have time, slice apples ahead and pop them in the freezer.