Jeremy’s Butter Apple Galette

Method

1. 1

   Ahead. Cut the butter into ½ inch cubes. In a large mixing bowl, use your fingers like a claw to stir together the all purpose flour, 1 teaspoon salt, and 1 teaspoon sugar until combined. Add the cold butter cubes. Press and rub between your fingertips until no large clumps of butter remain and it begins to hold together when pressed.

2. 2

   Use a rubber spatula to slowly incorporate just enough ice water (no ice!) to bring the dough together (I normally use all but around 1 tablespoon of ice water). You’ll know it’s done when there’s only a tiny bit of flour crumbles at the bottom of the mixing bowl and you can form it into a ball. Form the dough into a disk and wrap with plastic. Place in the fridge to rest for 1 hour.

3. 3

   Peel the apples. Remove the core and slice into thin half moons ~¼“ in width. Add all of your apples into a medium mixing bowl along with the juice from one lemon, the cinnamon, brown sugar, and the remaining 2 tablespoons of granulated sugar. Toss to combine, then cover and set aside.

4. 4

   How to Make. Preheat your oven to 375F

5. 5

   Remove the pie dough from the fridge and roll into a 14-16 inch round. Transfer the dough to your baking sheet and scatter the bread crumbs across the bottom of the crust leaving a 2½“ border around the edges. Beginning in the center, spread your apples across the crust, leaving a 2½“ border. Fold the edges of the crust around the apples. Brush with beaten egg and sprinkle with Demerara sugar.

6. 6

   Bake until the crust is golden brown and the apples are soft, about 40-45 minutes. Serve warm on its own or with vanilla ice cream & caramel sauce!! Below is my favorite recipe for caramel sauce. For those of you who are looking for a truly elevated experience, make this caramel sauce before the class to have on hand for drizzling over the top of the finished apple pie! If you don’t have time to make this, no worries! Any caramel sauce will taste absolutely delicious with this recipe.

7. 7

   Truffle Honey Caramel Sauce. In a medium saucepan, combine the sugar, water, and honey. Brush the sides of the pan with a wet pastry brush to wash away any excess sugar crystals

8. 8

   Cover the saucepan with a lid. Over high heat, bring the mixture to a boil. Boil for 2-3 minutes.

9. 9

   Remove the lid and continue cooking until a deep amber color forms. DO NOT STIR!! Occasionally if sugar crystals build up on the side of the pan, brush with a wet pastry brush to remove them.

10. 10

    Once your sugar mixture is an amber caramel color, turn off the heat, drop in the butter, and whisk until well combined.

11. 11

    Slowly stream in the cream. Be careful, it will bubble and sputter as the cream goes in. Whisk in the vanilla extract and a Pinch of truffle salt or flaky sea salt..

12. 12

    Transfer to a container and save until ready to serve. If saving for more than a day, refrigerate the caramel sauce and it will last for a couple weeks. To rewarm the caramel, either warm in a sauce pot over the stove or in the microwave. Enjoy this sauce on everything!!!