We’re doin it all today guys. Chocolate, check. Caramel, check. Apples, check. Easy pie, CHECK. I haven’t made a galette in a long time, and now I’m just not sure why. Plus, let’s just throw everything delicious right in, okay? Okay.
I’m using Granny Smith apples here, I just like how tart they are- we have a lot of sweet stuff going on in here lately, and the apples bring a much needed sharpness to the pie. Plus they are widely available pretty much all year long.
Galettes are just. They are the easy pie you guys. They look beautiful, they are perfect for entertaining, and you can leave them at room temp while you cook dinner. More than anything else though, they aren’t fussy. You don’t even need a pie plate guys, or in my case, you don’t even need to break one out of the super messy pan cabinet.
There’s a couple of important steps here. I highly recommend making your own crust, but you absolutely can buy some if you prefer. I recommend making your own because its actually super easy, and the recipe I’ve included is for the perfect amount. It also just brings a huge level of flakiness that you just don’t get with store bought pie crust.
I made this crust entirely by hand, using only a big bowl, my hands, and a fork. You can totally do this.
For the filling, I’m using dark chocolate because again, we’ve got a lot of sweet stuff going on here. We’re topping the whole thing with more caramel so like, we don’t need something super sweet when it comes to the chocolate side.
If there’s one thing I can urge you to not skip, it’s brushing and sugaring the edges. Getting that crispy, sparkly, sweet, crust is everything in this pie.
Anyways, I hope you guys enjoy this recipe, it’s definitely one of my new favs as we move further into Fall, and it’s perfect for any of your upcoming parties, I promise! (P.S. serve with whipped cream or ice cream or whatever the heck you feel like).
Chocolate Caramel Apple Galette
For the crust:
- 1 1/4 cup flour
- 1 tbs. sugar
- 1/2 tsp. salt
- 1/2 cup very cold butter, cut into cubes
- 1/4 cup plus 1-2 tbs. ice cold water
For the galette:
- 2 large granny smith apples
- 2 tbs. sugar, divided
- 2 ounces dark chocolate, roughly chopped
- 1/4 cup caramel sauce of choice
- 2 tbs. heavy cream
- 2 tbs. raw, coarse, sugar
For the crust:
In a large bowl, stir together the flour, sugar, and salt. Cut in the cold butter cubes until the mixture has pea-sized crumbs. You can use your hands for this, or a pastry cutter. Slowly stir in the cold water until a dough forms, adding another tablespoon or two if needed. Knead together just to form a dough ball, and wrap in plastic. Chill for at least 1 hour before continuing.
For the pie:
Preheat your oven to 375 degrees, and line a baking sheet with parchment paper. Core your apples, and slice into very thin slices. You can leave the peels on, you'll never notice the difference!
Roll out the pastry crust into a large round, being sure to move the dough often as you roll so it doesn't stick to the surface. Transfer the rolled pastry dough onto a parchment paper lined baking sheet.
Sprinkle 1 tbs. sugar in a circle in the middle of your rolled dough, leaving enough overhang for a fold-over crust. Arrange your apples in a circle over the sugar. Generously drizzle your caramel sauce over the apples, and sprinkle the chocolate chunks.
Gently fold the edges up and over the apples, creating creases to go all the way around the circle of the filling. Brush the top crust edges generously with the cream, and sprinkle the remaining 1 tbs. of regular sugar over the edges. Then, sprinkle on the coarse sugar as well.
Bake for 40-50 minutes, or until your crust has become deeply golden brown and crunchy. Cool slightly before serving with whipped cream or ice cream!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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