A gorgeous galette that looks as good as it tastes—with a totally crispy crust and caramelized bourbon-infused sweetened apples. Easy enough to pull off in a pinch and pretty enough for a holiday table. —Erin Jeanne McDowell
- Makes 1 square galette
dark brown sugar
3 large or 4 medium apples, peeled and cored
recipe All Buttah Pie Dough (https://food52.com/recipes...)
Egg wash, as needed for finishing
Turbinado sugar, as needed for finishing
In This Recipe
- Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- In a small pot, bring the bourbon to a boil over medium heat. Reduce until there’s about 2 tablespoons of liquid remaining, then stir in the butter until it’s melted.
- In a small bowl, whisk the brown sugar, cornstarch, and cinnamon to combine. Stir this into the bourbon-butter mixture and let cool completely.
- Cut the apples into quarters. Carefully slice each apple quarter into thin slices, doing your best to keep the section together while you slice (this makes it easier to fan the apples later).
- On a lightly floured surface, roll out the dough to 1/4 inch thick. Transfer the dough to the prepared baking sheet, then use a pastry wheel to trim the edges so the dough is a square.
- Fan the apples out and place them randomly across the dough, leaving about 1 1/2 inches of uncovered dough all around the edge.
- Fold the sides of the square in over the apples, then fold the top and bottom down. Pinch a little bit at the edges to ensure they are secure.
- Carefully spoon the bourbon-sugar mixture over the apples evenly. Egg wash the edges of the dough and sprinkle with turbinado sugar.
- Bake the galette until the crust is golden brown and the apples are very tender, 28 to 33 minutes.